No bake piña colada cheesecake bars are whipped, fluffy, and bursting with tropical flavors! These easy cheesecake bars are whipped up in minutes and is the perfect cold sweet treat that will please the crowd.
Line a 9X9 baking dish with parchment paper.
Add the vanilla wafers and melted butter to the food precessor and mix until it resembles wet sand.
Add the crust mixture the the baking dish, then use a cup to press the crust to the bottom of the dish. Place the dish in the fridge.
Combine the cream cheese and confectioners sugar in a large bowl, then use an hand mixer to whip until it is light and fluffy. Add the banana cream pudding mix, crushed pineapple, and coconut milk. Mix until it it just combined.
Fold the whipped topping into the mixture with a spatula until it is just combined.
Pour the no bake cheesecake filling into the crust, then use a spatula to smooth the top. Place the cheesecake in the freezer for 3 hours. Use a hot knife to cut 9 bars, then serve. Mangia!