cbd cheesecake bars recipe

CBD Recipes: Piña Colada Cheesecake Bars

2 minute read

CBD is the hottest trend on the wellness market and many health-savvy consumers are looking towards its potential benefits as a key part of their wellness routine. Products on the market range from simple items like CBD tinctures and capsules to more advanced things like vape cartridges and concentrates. Some crafty consumers are making CBD stand for “Cannabis, But Delicious”. We aren’t going to bore you with details of how these ingredients all hold a special place in our hearts and helped shaped who we are today like some food blogs like to do. So without further ado, let’s see what we have this week!

Piña Colada Cheesecake Bars

Prep Time:
20 Minutes

Cook Time:
4 Hours 30 Minutes



For the crust

1 1/2 c. finely ground graham cracker crumbs (from 12 graham crackers)
1/4 c. granulated sugar
6 tbsp. butter, melted
1/4 tsp. kosher salt

For serving

2 c. whipped cream topping
3/4 c. toasted sweetened coconut flakes
16 maraschino cherries with stems

For the filling

2 (8-oz.) blocks cream cheese, room temperature
1/2 c. granulated sugar
1 c. coconut milk, from 1 (13.66-oz.)
3 large eggs
1/4 tsp. kosher salt
3/4 c. untoasted sweetened coconut flakes

For the pineapple filling

1 c. granulated sugar
9 large egg yolks
1 c. canned pineapple juice
1/4 tsp. kosher salt
10 tbsp. butter, cut into 1/2″ pieces
8ml Extract Labs Extra Strength Banana Foster Tincture


  1. Preheat oven to 325° and line a 9″ square baking pan with parchment paper, leaving an overhang on two sides.
  2. Make crust: In a medium bowl, combine graham crackers with sugar, melted butter, and salt. Transfer to prepared pan, and gently press in to make an even crust. Bake until lightly golden, about 12 minutes. Let cool on a wire rack while making the filling.
  3. Make filling: In a large bowl, beat cream cheese with sugar until light and fluffy, 2 minutes. Beat in coconut milk, eggs, and salt until smooth. Stir in coconut flakes.
  4. Pour mixture over crust and bake until just set, about 45 minutes. Cool completely in pan. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours.
  5. Meanwhile, make pineapple filling: In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt. Add butter and tincture, place over medium heat.
  6. Cook pineapple mixture, stirring constantly and scraping the bottom and sides of the pans, until the butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes. Remove from heat and strain through a fine-mesh sieve into a medium heatproof bowl. Refrigerate until very cold, at least 1 hour.
  7. Spread cooled pineapple mixture evenly over cooled bars and spread whipped cream on top. Sprinkle with toasted coconut and keep chilled until ready to serve.
  8. Use parchment paper overhang to lift cheesecake out of pan. Cut into 16 squares. Top each square with a maraschino cherry before serving.


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