Vegan Pineapple Cheesecake Bars

Vegan Pineapple Cheesecake Bars

Cheesecake that is vegan. Oh, Yes! These desserts will whisk your imagination to the beach. The cool sand is beneath your feet as the waves of the ocean dance in and out against the shore. Each bite of these treats explodes with a mini vacation. 

Vegan Pineapple Cheesecake Bars Recipe

Vegan Pineapple Cheesecake Bars

Preheat oven to 350 degrees

Mix the following ingredients:

1 ½ cups of graham crackers crushed (1 box of Kinnikinnick S’moreables Graham Style Crackers made the perfect amount.)

S’moreables Graham Style Crackers


1 cup of Baker’s Angel Flake Coconut

¼ cup of organic sugar

½ stick of Miyoko’s butter melted (4 ounces)

After the above is combined place in bottom of 13” x 9” pan.

Then blend the following with electric mixer:

  • 4 packages (8 ounces each) of plain Kite Hill Cream Cheese Spread (at room temperature)
  • 1 cup of organic sugar
  • 1 teaspoon of vanilla

Stir into the cream cheese mixture:

1 can (8 ounces) Dole Crushed Pineapple, Undrained

Then pour the above ingredients on the top of crust and smooth out evenly. 

Bake 40 minutes. 

Pineapple Cheesecake Baking


Cool. 

Refrigerate overnight. 

Then Cut into squares.

You will need the following for topping.

  • 1 can (8 ounces) Dole Crushed Pineapple, DRAINED
  • ½ cup Baker’s Angel Flake Coconut

Top each square of cheesecake with one teaspoon of pineapple and one teaspoon of coconut. Enjoy!

Sending you love and light.

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