Pina Colada Lush
Posts may contain affiliate links, meaning that I may earn a commission if you use a link provided.
Say hello to summer with this dreamy Pina Colada Lush! A delicious graham cracker crust is topped with a decadent coconut cheesecake layer and creamy pineapple filling. Finish it all off with whipped topping, a sprinkle of toasted coconut, and cherries on top. It’s the ultimate treat for all your summertime cravings!
For more delicious layered dessert recipes, try my lemon lush with graham cracker crust or this incredible no bake blueberry delight.
Ready for a taste of the tropics? This pina colada lush is a sweet summery dessert you’ll crave all year round. Sweet, creamy layers of coconut cheesecake and pineapple filling in a buttery graham cracker crust — pure sunshine in every bite. It’s a slice of paradise you can whip up right in your kitchen.
This pineapple coconut dessert is perfect for every occasion, from summer BBQs to the church potluck. And the cherry on top? You can make this layered dessert a day ahead of time, so when it comes time to party, you can kick back and relax. These pina colada bars will have everyone coming back for seconds.
Now, let’s get to the irresistible tropical flavors of this creamy summer dessert.
Ingredients for Pina Colada Bars
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Graham Crackers — Use them to make a buttery graham cracker crust.
- Granulated Sugar — Sugar adds sweetness to both the crust and the cheesecake layer.
- Butter — While unsalted butter works best for most desserts, I use salted butter to help cut the sweetness in this recipe. Whichever butter you use, make sure it’s melted before combining it with the graham cracker crumbs. It helps hold the crust together and gives it that rich, buttery flavor.
- Cream Cheese — Creamy and slightly tangy, it’s the key ingredient in any cheesecake filling. I don’t recommend Neufchatel because it won’t give the same taste and texture.
- Coconut Milk — Adds a rich, tropical flavor to the cheesecake filling.
- Eggs — The eggs help the cheesecake layer set during baking.
- Sweetened Shredded Coconut — You’ll add coconut to the cheesecake filling and then toast some to sprinkle over the top when you’re done. It adds texture and that delicious coconut flavor.
- Pineapple Gelatin — Adding with pudding, this makes up the pineapple layer and is so flavorful! You can use Island Pineapple Jello or a box of generic pineapple gelatin.
- Water — Add boiling water to the Jello to dissolve it.
- Instant Vanilla Pudding Mix — Added with the pineapple jello, it makes a cool, creamy layer to go over the cheesecake layer. Make sure you get instant pudding, not the kind that you have to cook.
- Milk — Use this to whip up the pudding.
- Whipped Topping — Light and fluffy Cool Whip is my go-to here. You can use any store brand of whipped topping, but make sure it’s completely thawed first. Homemade cool whip works well for this recipe, too.
- Maraschino Cherries — Added to the top for extra sweetness and a pretty garnish. A maraschino cherry on top gives it the feel of the tropical drink the dessert is named after.
Equipment You’ll Need for Piña Colada Lush Cake
Here are some tools that will come in handy while you’re making this coconut pineapple lush cake:
- deep 9×13 Pyrex baking dish
- whisk
- hand mixer
- measuring cups and spoons
- mixing bowls
How to Make Pina Colada Lush
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1 – Prepare the crust: Coat a 9×13 baking dish with nonstick spray. In a bowl, combine graham crumbs, sugar, and melted butter. Firmly press the mixture into the dish. Bake at 325°F until golden (about 12 minutes), then set aside.
Step 2 – Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar together until fluffy. On low speed, mix in coconut milk and eggs, then stir in the shredded coconut. Spread this cream cheese mixture over crust and bake until just set (40-45 mins). Allow to cool, then refrigerate for 2 hours.
Step 3 – Prepare the pineapple layer: Whisk the pineapple gelatin in boiling water in a small bowl until dissolved; set aside. Whisk vanilla the pudding mix and milk together in a large bowl for 2 minutes, then add the gelatin to the bowl, whisking until completely combined. Pour this pineapple mixture over the chilled cheesecake layer and refrigerate while you toast the coconut.
Step 4 – Add your toppings: Toast shredded coconut in a dry skillet until golden, then set aside. Spread whipped topping over the chilled pineapple layer, sprinkle with toasted coconut, top with maraschino cherries, and chill for at least 2 hours before serving.
Storage and Freezing
Refrigerator: Cover leftover pina colada lush with plastic wrap or transfer the dessert to an airtight container and refrigerate for up to 3 days.
Freezing: For best taste and texture, I recommend enjoying this tropical dessert lasagna fresh. If necessary, it can be frozen for up to 3 months and then thawed in the fridge overnight before serving but the texture may change when thawed.
Layered Pina Colada Dessert Recipe Tips and Tricks
- Remember to bring your cream cheese to room temperature for a smooth, lump-free filling. If you’re in a hurry, you can cut the cream cheese into small pieces and let it sit at room temperature for about 15 minutes.
- Cheesecake is done when the outer ring is slightly puffed and fairly firm, and the inner circle still jiggles like jello when the baking dish is gently shaken. Remember, the cheesecake will continue to cook from residual heat as it cools.
- For best results, let the bars chill in the fridge overnight. This will make them easier to cut and the flavors will have more time to meld together.
Additions and Variations
Make a cookie crust. Instead of a graham cracker crust, make a cookie crumb crust using Golden Oreos.
Skip the coconut. If you’re not a fan of coconut, you can use heavy cream in place of the coconut milk, and leave out the shredded coconut.
Add more pineapple. For more pineapple flavor, add crushed pineapple to the cheesecake filling and add some pineapple chunks to the top of the dessert bars instead of maraschino cherries.
Sprinkle with chopped nuts. For even more texture and crunch, top with chopped walnuts or pecans.
Add rum extract. A splash of rum extract in the cheesecake layer will give it even more of that tropical pina colada flavor.
Try a different pudding. Infuse more flavor into this dessert by swapping the vanilla pudding with instant coconut cream pudding mix.
Pina Colada Cheesecake Bars FAQ
Sure, while graham cracker crust is traditional, you could also make a crust from crushed shortbread cookies, vanilla wafers, or as suggested above, Golden Oreos.
The center of the cheesecake should still jiggle a bit when it comes out of the oven. It will continue to cook as it cools.
A lush is a layered dessert with a crust (often made from cookies or graham crackers), a creamy layer that might be a cheesecake or pudding, another layer with gelatin or fruit, all topped off with whipped topping. Lush desserts are served chilled, making them a popular choice for potlucks, picnics, and summertime gatherings.
Yes, it’s a great make-ahead dessert because the flavors are even better after they mingle overnight. Just cover the pan tightly with plastic wrap and let it chill until serving.
More Summer Dessert Recipes
When you need to beat the heat during the hot summery months, these fruity desserts will cool you off in a pinch!
- No Bake Strawberry Cheesecake Bars — a cool, creamy strawberry cheesecake layer over a graham cracker crust. So refreshing!
- Old-Fashioned Strawberry Pretzel Salad — always a hit at summer potlucks.
- Marshmallow Fruit Salad — 10 minutes to put together and bursting with fruity flavor.
Pina Colada Lush
Equipment
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 Tablespoons butter melted
Cheesecake filling
- 16 ounces cream cheese room temperature
- ½ cup granulated sugar
- 1 cup coconut milk
- 3 large eggs room temperature
- ¾ cup sweetened shredded coconut
Pineapple layer
- 6 ounces pineapple gelatin
- ⅓ cup boiling water
- 6.8 ounces instant vanilla pudding mix
- 2 ½ cups milk
Topping
- 1 cup sweetened shredded coconut
- 8 ounces whipped topping thawed
- 12 maraschino cherries
Instructions
For the crust
- Preheat the oven to 325℉ and coat a 9 x 13 baking dish with non-stick cooking spray.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into an even layer in the bottom of the baking dish.
- Bake until just golden, about 12 minutes. Remove from the oven and set aside.
For the coconut cheesecake layer
- In a large bowl, use an electric mixer to beat the cream cheese and sugar together until light and fluffy. With the mixer on low, add the coconut milk and eggs and mix until combined. Stir in the shredded coconut.
- Spread the cheesecake mixture evenly over the crust and bake until just set, about 40-45 minutes (it is okay if the middle is still a bit jiggly). Remove from oven and allow to cool to room temperature. Once cooled, chill in the refrigerator for 2 hours.
For the pineapple layer
- In a small bowl, whisk together the pineapple gelatin and the boiling water until the gelatin is dissolved. Set aside.
- In a large mixing bowl, whisk together the vanilla pudding mix and milk for 2 minutes. Whisk the pineapple gelatin into the vanilla pudding until completely combined.
- Pour the pineapple mixture evenly over the chilled cheesecake layer. Return to the refrigerator to chill while you toast the coconut.
For the topping
- Place 1 cup of shredded coconut in a dry pan. Heat over medium-low heat, stir constantly, until the coconut is golden brown. Remove from heat and set aside.
- Remove the pan from the refrigerator and spread the whipped topping evenly over the pineapple layer. Sprinkle with toasted coconut and top with maraschino cherries.
- Chill for at least 2 hours, or until ready to serve.
Notes
- An extra-deep Pyrex 9 x 13 baking dish is great for layered desserts like this.
- Pineapple chunks or slices would make a great garnish, too.
- Golden Oreo crumbs can be used instead of graham cracker crumbs.
- Cover leftovers tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @crayonsandcravings and follow on Pinterest @crayonsandcravings for even more!
