Coconut Cheesecake Squares Recipes

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.

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.

CHOCOLATE-COCONUT CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
• Stir together graham cracker crumbs and 2 cups coconut.
• Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.
• Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.
• Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
• Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.
• Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.
• Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts.

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.

CHEESECAKE SQUARES

Steps:

• In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.

COCONUT CHEESECAKE SQUARES WITH CARAMEL TOPPING

Steps:

• Heat oven to 350°F.
• Mix cookie crumbs, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan.
• Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1 cup coconut; pour over crust. Sprinkle with remaining coconut.
• Bake 30 min. or until center is almost set. Cool. Refrigerate several hours.
• Serve topped with caramel topping.

CHOCOLATE-COCONUT CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
• Stir together graham cracker crumbs and 2 cups coconut.
• Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.
• Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.
• Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
• Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.
• Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.
• Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts. Serve immediately, or refrigerate in an airtight container for up to 1 week.

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.