COCONUT KEY LIME CHEESECAKE BARS RECIPE - (4.5/5)
Provided by á-24577
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Line a 9x9 inch pan with foil and lightly spray with oil. Mix the graham cracker crumbs, sugar, and coconut together with melted butter. Press firmly into the bottom of the pan. In the bowl of a standing mixer with the paddle attachment, whip the cream cheese and sugar together until smooth. Mix in the lime juice and whipping cream. Mix in the eggs one at a time until combined. Pour over crust and bake for 22-24 minutes until center is set. Let cool in pan on a cooling rack for 1 hour and then refrigerate at least 3 hours before cutting. Serve garnished with whipped cream, coconut, lime zest, and lime slices. NOTES *You can toast coconut on a baking sheet in a 350 degrees F for 5-8 minutes.
KEY LIME CHEESECAKE DESSERT BARS RECIPE - (4.6/5)
Provided by á-24918
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, cut butter into cookie mixture using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Meanwhile, in large bowl, beat cream cheese, sugar, and vanilla with electric mixer on medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in condensed milk, key lime juice, lime peel, and flour. Pour filling mixture over crust. In medium bowl, mix reserved cookie crumbs, coconut and macadamia nuts. Sprinkle evenly over top of filling. Bake 30 to 35 minutes or until light golden brown and mixture is set. Cool 1 hour or until completely cooled. Refrigerate at least 4 hours before serving. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. Makes 24 servings Can be frozen - yeah!!!!
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
LAYERED COCONUT CREAM CHEESECAKE BARS
Make and share this Layered Coconut Cream Cheesecake Bars recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 20m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
- BEAT cream cheese and sugar with mixer until well blended. Whisk in 1 cup COOL WHIP. Carefully spread over crust. Stand reserved wafers around edges.
- BEAT pudding mixes and milk with whisk in medium bowl 2 minute Stir in 1 cup COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.
Nutrition Facts : Calories 397.3, Fat 24.3, SaturatedFat 13.3, Cholesterol 52, Sodium 400.5, Carbohydrate 42, Fiber 1.4, Sugar 16.2, Protein 4
LIME COCONUT CHEESECAKE
This refreshing cheesecake's delicate flavor is complemented by a coconut crust. -Inge Schermerhorn, East Kingston, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack., In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight., Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.
Nutrition Facts : Calories 312 calories, Fat 25g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 128mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
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COCONUT KEY LIME CHEESECAKE BARS
From garnishandglaze.com
Servings 16Total Time 39 minsEstimated Reading Time 2 mins
- Mix the graham cracker crumbs, sugar, and coconut together with melted butter. Press firmly into the bottom of the pan.
- In the bowl of a standing mixer with the paddle attachment, whip the cream cheese and sugar together until smooth. Mix in the lime juice and whipping cream. Mix in the eggs one at a time until combined. Pour over crust and bake for 22-24 minutes until center is set.
- Let cool in pan on a cooling rack for 1 hour and then refrigerate at least 3 hours before cutting. Serve garnished with whipped cream, coconut, lime zest, and lime slices.
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