COCONUT CHEESECAKE BARS
We can't wait for you to try these spectacular Coconut Cheesecake Bars. The layers of flavor start with a crisp chocolate cookie crust, creamy coconut cheesecake, thanks to Coco GOYA® Cream of Coconut, and chewy toasted coconut. Easy and delicious, these cheesecake bars are a definite crowd pleaser!
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 5h10m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 19 g, Cholesterol 92.4 mg, Fat 26.7 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 18.2 g, Sodium 200.2 mg, Sugar 15.3 g
COCONUT JOY CHEESECAKE BARS
Make these Coconut Joy Cheesecake Bars that taste like your favorite candy bar. Coconut Joy Cheesecake Bars are a great treat for your next party.
Provided by My Food and Family
Categories Milk Alternative
Time 6h15m
Yield 16 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 430, Fat 32 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 120 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
COCONUT JOYS
If you like coconut, you'll love these no-bake, no-fuss sweets. They are cute as can be and make a satisfying after-school snack to keep in the fridge. -Flo Burtnett, North Gage, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the coconut, confectioners' sugar and butter. Form into 1-in. balls. , Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with chocolate. Sprinkle with pecans. Place on a waxed paper-lined baking sheet. Chill until chocolate is firm. Store in the refrigerator.
Nutrition Facts : Calories 101 calories, Fat 6g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 38mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE CHIP-COCONUT CHEESECAKE BARS
Make with or without coconut. These are excellent. I had these at a party the other night then found in Pillsbury Recipes with Crescents, Biscuits, and more. They are to excellent.
Provided by Diane Brooks
Categories Bar Cookie
Time 50m
Yield 16 squares
Number Of Ingredients 5
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.
CHOCOLATE-GLAZED COCONUT ALMOND CHEESECAKE
My idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. -Keri Brammer, Lawton, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, coconut and almonds; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. Reduce oven temperature to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in coconut extract. Add eggs; beat on low speed just until combined. Fold in coconut. Pour into crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., For glaze, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool slightly to reach a spreading consistency, stirring occasionally., Remove rim from pan. Spread glaze over cheesecake. Refrigerate 1 hour or until set. Top with toasted coconut and almonds if desired.
Nutrition Facts : Calories 543 calories, Fat 42g fat (25g saturated fat), Cholesterol 149mg cholesterol, Sodium 308mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 2g fiber), Protein 8g protein.
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