Coconut 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.

PHILADELPHIA® 3-STEP® COCONUT CHEESECAKE BARS

Steps:

• Preheat oven to 350°F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan; set aside. Beat cream cheese, sugar, cream of coconut and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
• Pour over crust.
• Bake 20 to 25 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 bars to serve. Store leftover bars in refrigerator.

TOASTED COCONUT CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• Make brownies as directed on box, using water, oil and eggs. Spread in pan. In large bowl, beat cream cheese, sugar and almond extract with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Fold in 1 1/2 cups coconut. Drop mixture by tablespoonfuls over brownie batter in pan.
• Bake 50 minutes or until cream cheese filling is light brown. Cool completely in pan on cooling rack, about 2 hours. Use foil to lift out of pan. Cut into 5 rows by 3 rows.
• In small resealable freezer plastic bag, place bittersweet chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over bars. Sprinkle with additional coconut. Store covered in refrigerator.

COCONUT CHEESECAKE SQUARES

Steps:

• Heat oven to 325°F. Spray bottom and sides of 9-inch square pan with cooking spray. In small bowl, mix crushed cookies, butter and 3 tablespoons sugar until blended. Press mixture in bottom of pan. Bake 15 minutes. Cool completely.
• In large bowl, beat cream cheese, 1 cup sugar and the flour with electric mixer on medium speed 2 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended. Add coconut milk, lime peel and lime juice; beat on low speed until blended. Stir in 1 cup of the coconut. Pour over baked cooled crust. Top with remaining 1 cup coconut.
• Bake 45 to 50 minutes or until set. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 1 hour. Refrigerate at least 1 hour before serving.

CHOCOLATE COCONUT CHEESECAKE BARS

Steps:

• For base: Combine flour and sugar. Cut in butter until mixture is crumbly.
• Stir in coconut.
• Press mixture firmly into 8x8" square cake pan.
• For filling: cream together cream cheese, melted chocolate, eggs, flour and sugar until smooth and light.
• Gradually add cream, vanilla, and cinammon, mixing until smooth.
• Pour over base and bake @ 350F for 25-35 min, or until filling is set.
• Cool and refrigerate. Drizzle with more melted semi-sweet chocolate, if desired (approximately 2 squares or 1/3-1/2 cup chips).
• Cut into bars or squares and serve!

COCONUT JOY CHEESECAKE BARS

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine cookie crumbs, 2 Tbsp. sugar and butter. Press onto bottom of prepared pan.
• Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add vanilla; mix well. Gradually beat in milk until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 min. or until center is almost set. Cool completely. Refrigerate cheesecake 4 hours.
• Microwave semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; whisk until chocolate is completely melted and mixture is well blended. Pour over cheesecake; top with coconut and nuts.

CHOCOLATE CHIP-COCONUT CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• In a small bowl, beat cream cheese, sugar, and egg until smooth.
• If using coconut stir inches.
• Remove half of the dough from wrapper.
• Press half of the dough into bottom of an ungreased 9 or 8 inch square pan.
• Spread cream cheese mixture over dough.
• Crumble and sprinkle remaining half of cookie dough over cream cheese mixture.
• Bake at 350°F for 35-40 minutes or until golden brown and firm to the touch.
• Cool 30 minutes.
• Refrigerate at least 1 hour until chilled.
• Cut into bars and serve chilled.