Layered Coconut Cream Cheesecake Bars Recipes

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LAYERED COCONUT CREAM CHEESECAKE BARS



Layered Coconut Cream Cheesecake Bars image

Warning, coconut lovers: It may be hard to eat just one piece of our fluffy cheesecake bars. Beat temptation by sharing this beauty at your next gathering.

Provided by My Food and Family

Categories     Home

Time 5h20m

Yield 16 servings

Number Of Ingredients 8

84 vanilla wafers, divided
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
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 until ready to use.
  • Beat cream cheese and sugar with mixer until blended. Whisk in 1 cup COOL WHIP; spread carefully over crust. Stand reserved wafers around edges.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup of the remaining 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 340, Fat 20 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 35 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.8186 g, Sugar 0 g, Protein 3 g

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

SEVEN LAYER BARS



Seven Layer Bars image

Easy to make, and very rich. Can use different kinds of chips (vanilla or peanut butter) to suit your taste.

Provided by P. Tindall

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 7

½ cup unsalted butter
1 ½ cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 ⅓ cups shredded coconut

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
  • Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
  • Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 16.5 g, Cholesterol 10.5 mg, Fat 9.5 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 48.8 mg, Sugar 13.7 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

LAYERED COCONUT CREAM CHEESECAKE RECIPE



Layered Coconut Cream Cheesecake Recipe image

Provided by carvalhohm

Number Of Ingredients 8

8 Vanilla Wafers, divided
6 Tbsp. butter, melted
8 oz. Cream Cheese
2 Tbsp. sugar
1 tub Whipped Topping, divided
2 pkg. (4-serving size each) Vanilla Instant Pudding
2-1/2 cups cold milk
1 cup flaked 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 spread and sugar in medium bowl with mixer until well blended. Whisk in 1 cup Cool Whip; carefully spread over crust. Stand reserved wafers around edges of pan. WHISK pudding mixes and milk in medium bowl 2 min. Stir in 1 cup Cool Whip and 1/2 cup coconut; spread over cream cheese layer. Top with remaining Cool Whip and coconut. Refrigerate 5 hours. Cut into bars

CHOCOLATE COCONUT CHEESECAKE BARS



Chocolate Coconut Cheesecake Bars image

I wrote out this recipe AGES ago -- don't remember where I found it -- but finally tried it this week. Oh. my. goodness. I HAVE BEEN MISSING OUT!!! Simple and irrisistible! Tastes good the first day, but definitely better a day later; my recommendation would be to make it a day in advance if it's for a special occasion.

Provided by Swan Valley Tammi

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1/4 cup sugar
1/2 cup butter or 1/2 cup margarine
1/2 cup coconut
1 (8 ounce) package cream cheese
3 semi-sweet chocolate baking squares, melted (I used 3/4 c. chips instead)
2 eggs
2 tablespoons all-purpose flour
2/3 cup sugar
2/3 cup light cream (I used half-and-half)
1 teaspoon vanilla
1/2 teaspoon cinnamon

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!

CHOCOLATE-COCONUT LAYER BARS



Chocolate-Coconut Layer Bars image

I'm a huge fan of Nanaimo bars, the no-bake layered dessert named for the city in British Columbia. For fun, I reinvented this treat with coconut lovers in mind. -Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 14

3/4 cup butter, cubed
3 cups Oreo cookie crumbs
2 cups sweetened shredded coconut
1/2 cup cream of coconut
FILLING:
1/3 cup butter, softened
3 tablespoons cream of coconut
1/4 teaspoon coconut extract
3 cups confectioners' sugar
1 to 2 tablespoons 2% milk
TOPPING:
1-1/2 cups semisweet chocolate chips
4 teaspoons canola oil
3 Mounds candy bars (1-3/4 ounces each), coarsely chopped, optional

Steps:

  • Microwave butter on high until melted; stir until smooth. Stir in cookie crumbs, coconut and cream of coconut until blended (mixture will be wet). Spread onto bottom of an ungreased 13x9-in. baking pan. Refrigerate until set, about 30 minutes., For filling, beat butter, cream of coconut and extract until smooth. Gradually beat in confectioners' sugar and enough milk to reach a spreading consistency. Spread over crust., For topping, microwave chocolate chips and oil until melted; stir until smooth. Cool slightly; spread over filling. If desired, sprinkle with chopped candy bars. Refrigerate.

Nutrition Facts : Calories 229 calories, Fat 13g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.

LAYERED COCONUT CREAM CHEESECAKE BARS



Layered Coconut Cream Cheesecake Bars image

A decadant creamy dessert that is so easy.

Provided by Lana Bade @Sunflowercooks

Categories     Other Desserts

Number Of Ingredients 8

84 - nilla wafers/divided
6 tablespoon(s) unsalted butter,melted
1 package(s) 8 ounce cream cheese,softened
2 tablespoon(s) sugar
1 package(s) cool whip/container,thawed and divided
2 package(s) jello vanillaflavor instant pudding
2 1/2 cup(s) cold milk
1 1/2 cup(s) flaked coconut/toasted and divided

Steps:

  • RESERVE 24 wafers.Crush remaining wafers
  • Mix with butter.
  • Press crushed wafers into bottom of 13 x9 inch pan;REFIGERATE while you prepare the filling.
  • Beat cream cheese and sugar with mixer until well blended,whisk in 1 cup of the COOL WHIP.
  • CAREFULLY spread over the crust
  • Stand the reserved wafers around the edges.
  • Beat the pudding mix and milk with a whisk in a medium bowl 2 minutes,stir in 1 cup of COOL WHIP and 3/4 cup of toasted coconut,spread over cream cheese layer.
  • Top with remaining COOL WHIP and coconut
  • REFRIGERATE at least 5 hours.
  • HOW TO TOAST COCONUT: spread coconut evenly in a shallow pan.Bake at 350 degrees for only 7-10 minutes until light brown,stir frequently,or spread in a microwavable pie plate.microwave on high 3 minutes or until lightly browned,stirring every minute.WATCH CAREFULLY AS COCCNUT CAN BURN EASILY1
  • You can use more COOL WHIP,even better! VERY GOOD!!!!!!!

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