Coconut Blueberry Cheesecake Bars Recipes

COCONUT CHEESECAKE BARS

Steps:

• Adjust oven rack to middle position. Heat oven to 350 degrees F. Line 9"x13" cake pan with foil so that 2" foil hangs over each side. Butter pan; set aside. In bowl of food processor, add Maria cookies and sugar; pulse until fine crumbs form, about 30 seconds. Add melted butter; pulse to evenly moisten crumbs. Transfer crumbs to prepared pan; using spatula or bottom of glass, press crumbs into even layer. Bake crust until lightly puffed and fragrant, 12-15 minutes; set aside to cool.
• Meanwhile, in medium mixing bowl, using electric mixer, beat together cream cheese, cream of coconut and salt on medium-high speed until well combined, 3-4 minutes. Reduce speed to low; beat in eggs, one at a time, and then vanilla extract until well combined.
• Pour cream cheese mixture into prepared pan. Evenly sprinkle coconut over top. Bake until edges of cheesecake is puffed but middle is barely set, 45 minutes. Cool cheesecake on cooling rack until room temperature. Chill in refrigerator, uncovered, until cold, at least 4 hours, or overnight.
• To remove cheesecake from pan, lifting up foil handles; transfer to cutting board. Cut cheesecake into squares. Serve.

COCONUT BLUEBERRY CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside.
• For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar. Remove from heat; set aside.
• In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8 to 10 minutes or until lightly browned.
• Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brandy, and vanilla. Beat until combined. Pour over hot crust. Sprinkle with blueberries.
• Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator. Makes about 32 bars.

BLUEBERRY & COCONUT FROZEN 'CHEESECAKE' BARS

Steps:

• Soak the cashew nuts in boiling water for 10 mins, or overnight in cold water if you have time. Lightly oil a 20 x 20cm square cake tin.
• To make the base, whizz the almonds and dates in a food processor until very finely chopped. Tip into your prepared tin and press the mixture down, smoothing with the back of a spoon until evenly spread across the base. Put the tin in the freezer to firm up while you make the 'cheesecake' layer.
• Drain the cashew nuts and put half in the food processor. Add the ingredients for the 'cheesecake' layer and blitz until smooth and creamy. Remove the tin from the freezer and spread the creamy mixture on top of the base. Return to the freezer for 30-40 mins until firm.
• To make the topping, blend the 140g blueberries and the dates together with the remaining cashews in the food processor. Take the tin out of the freezer and spoon over the topping, then scatter over a handful of blueberries. Return to the freezer for at least 1 hr to firm up. Can be stored in the freezer for up to 2 months. Remove from the freezer 10 mins before serving, then slice into 10-12 bars and enjoy.