Coconut Key Lime Cheesecake Bars Recipe 455

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COCONUT KEY LIME CHEESECAKE BARS RECIPE - (4.5/5)



COCONUT KEY LIME CHEESECAKE BARS Recipe - (4.5/5) image

Provided by á-24577

Number Of Ingredients 16

For the Crust:
1 1/4 cup graham cracker crumbs (about 7 graham crackers)
1 tablespoon sugar
1/2 cup toasted coconut flakes*
5 tablespoons butter, melted
For the Cream Cheese mixture:
2 (8 ounce) packages cream cheese mixture, room temperature
1/2 cup sugar
1/4 cup + 2 tablespoons key lime juice
2 tablespoons heavy whipping cream
2 eggs, room temperature
For the garnish:
Lime Zest
Sliced Key limes
Shredded coconut
Whipped cream

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)



Key Lime Cheesecake Dessert Bars Recipe - (4.6/5) image

Provided by á-24918

Number Of Ingredients 16

Crust
1/2 cup cold butter or margarine
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
Filling
3 packages (8 oz each) cream cheese
1 cup sugar
1 teaspoon vanilla
3 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup Key lime juice
2 teaspoons grated lime peel
2 tablespoons flour
Topping
3/4 cup reserved cookie crust crumbs
3/4 cup coconut
3/4 cup macadamia nuts, chopped

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



Coconut Cheesecake Bars image

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

½ cup unsalted butter melted, plus more for buttering pan
1 (6.3 ounce) package GOYA® Chocolate Maria Cookies
½ cup sugar
2 (8 ounce) packages cream cheese, softened
1 (15 ounce) can Coco GOYA® Cream of Coconut, stirred
⅛ teaspoon salt
2 large eggs large eggs
½ teaspoon GOYA® Vanilla Extract
3 cups shredded sweetened coconut

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



Layered Coconut Cream Cheesecake Bars image

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

84 vanilla wafers, divided
6 tablespoons butter, melted
1 (8 ounce) package Philadelphia Cream Cheese, softened
2 tablespoons sugar
1 (8 ounce) container Cool Whip Topping, thawed, divided
2 (3 1/2 ounce) packages Jello Instant Vanilla Pudding Mix
2 1/2 cups cold milk
1 1/2 cups baker's angel flake coconut, toasted, divided

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



Lime Coconut Cheesecake image

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

1-1/2 cups sweetened shredded coconut
3 tablespoons ground macadamia nuts or almonds
3 tablespoons butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup sugar
2 packages (8 ounces each) cream cheese, softened
1/4 cup lime juice
1 tablespoon grated lime zest
Green food coloring
1-1/2 cups heavy whipping cream, whipped
Toasted coconut and additional whipped cream, optional

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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