Tropical Cheesecake Bars Recipes

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TROPICAL CHEESECAKE BARS



Tropical cheesecake bars image

Fresh mango, a crunchy biscuit base and smooth cream cheese filling make a light summer dessert everyone will love. Top with passion fruit, pineapple and creamy lemon curd

Provided by Miriam Nice

Categories     Dessert, Treat

Time 1h30m

Yield Cuts into 12-14 bars

Number Of Ingredients 14

200g ginger biscuits
200g digestive biscuits
200g butter , melted
3 x 280g cream cheese
200g caster sugar
50g plain flour
zest 1 lemon
3 large eggs , beaten
200ml double cream
100g fresh mango , chopped into small cubes
4 passion fruits
3 tbsp lemon curd
50g mango and pineapple slices
mint leaves

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 20 x 30cm rectangular tin with baking parchment. Put the biscuits into a large food bag and bash with something heavy like a rolling pin, alternatively blitz in a food processor. Put the biscuit crumbs into a large bowl and pour over the melted butter, stir well to combine then tip into your prepared tin. Press the mixture down well with the back of a spoon to form a compressed layer. Bake in the preheated oven for 10 mins. Take it out of the oven to cool and turn the oven down to 120C/100C fan/gas ½.
  • In another large bowl whisk together the remaining cheesecake ingredients until smooth, you can do this with electric beaters or with a balloon whisk. Pour onto the biscuit base then scatter over the mango pieces here and there, pushing some of them into the cheesecake and letting others sit proud on the surface. Bake for 1hr then prop the oven door open and leave to cool for a further 30 mins. Once cold, chill the whole cheesecake in the fridge overnight.
  • When you're ready to serve, push the passion fruit flesh through a sieve to get rid of the seeds then mix the resulting pulp with the lemon curd. Drizzle the mixture over the cheesecake and decorate with fresh mango, pineapple and mint leaves.

Nutrition Facts : Calories 567 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium

TROPICAL ROADIE BARS



Tropical Roadie Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 50m

Yield 16 to 20 bars

Number Of Ingredients 11

Nonstick spray, for the cookie sheet and bowl
2 cups skin-on roasted almonds,
3/4 cup chopped pecans, toasted
1 1/4 cups chopped dried pineapple
1 cup puffed millet
1 cup rolled oats
1/4 cup sweetened coconut flakes
1/2 cup brown sugar
1/2 cup maple syrup
1/4 cup frozen pineapple juice concentrate
Pinch salt

Steps:

  • Line a small cookie sheet or quarter sheet pan with parchment paper. Spray lightly with nonstick spray.
  • Spray a large bowl. Add the almonds, pecans, dried pineapple, millet, oats and coconut flake and stir well.
  • In a medium saucepot fitted with a candy thermometer, add the brown sugar, maple syrup, pineapple juice concentrate and salt; mix together with a heatproof spatula. Place the pot over high heat and cook the syrup to the soft-ball stage (240 degrees F), about 10 minutes.
  • Pour the syrup over the nut mixture and toss well. Scrape onto the prepared cookie sheet and press firmly and evenly into a tight, compact layer. Cool for about 20 minutes in the refrigerator.
  • Transfer to a cutting board and cut into 16 to 20 bars. Store in an airtight container.

CONTEST-WINNING TROPICAL CHEESECAKE



Contest-Winning Tropical Cheesecake image

I don't bake many sweet items, but I like to put together this cheesecake for parties. The colorful fruit topping is refreshing, and the coconut gives each slice a delicious tropical taste. It looks pretty as part of a buffet.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10-12 servings.

Number Of Ingredients 17

1 cup sweetened shredded coconut
1/4 cup chopped almonds
2 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons cornstarch
3 large eggs
1 cup sour cream
3 tablespoons lemon juice
2 teaspoons vanilla extract
1/4 teaspoon almond extract
TOPPING:
1/3 cup apricot preserves
1/2 cup pineapple tidbits
2 to 4 kiwifruit, peeled, sliced and halved
1/4 to 3/4 cup sweetened shredded coconut, toasted

Steps:

  • In a small bowl, combine coconut and almonds; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. , In a bowl, beat cream cheese and sugar until smooth. Add cornstarch and beat well. Add eggs; beat on low just until combined. Add sour cream, lemon juice and extract; beat just until blended. Pour over crust. , Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. , In a small saucepan, melt preserves, stirring to break up any apricot pieces. Arrange pineapple and kiwi on top of cheesecake. Brush preserves over fruit and on sides of cheese cake. Press coconut onto the sides of the cheesecake. Chill until serving.

Nutrition Facts : Calories 315 calories, Fat 18g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 131mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

TROPICAL CHEESECAKE



Tropical Cheesecake image

Cake mix creates a tender crust for creamy cheesecake topped with a lovely blend of juicy fruit.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h10m

Yield 16

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter or margarine, softened
2 teaspoons grated lime peel
1/4 cup reserved cake mix
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1/2 cup canned cream of coconut (not coconut milk)
1/2 teaspoon rum extract, if desired
3 eggs
1 large mango, seed removed, peeled and chopped (about 1 1/2 cups)
3 kiwifruit, peeled, chopped (about 1 1/2 cups)
1/4 cup shredded coconut, toasted*

Steps:

  • Heat oven to 325°F. Spray bottom and side of 9-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix. In large bowl, beat remaining cake mix, the oil, 1 egg and lime peel with electric mixer on low speed until crumbly. Press in bottom and 2 inches up side of pan.
  • In same large bowl, beat reserved 1/4 cup cake mix, the cream cheese, sugar, cream of coconut and rum extract on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour into crust.
  • Bake 1 hour to 1 hour 15 minutes or until cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; remove cheesecake from oven and run metal spatula around edge to loosen. Return cheesecake to oven; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes (top may crack as it cools).
  • Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run metal spatula around edge of pan again to loosen cheesecake. Cool in pan on cooling rack 2 hours. Refrigerate 4 hours or overnight.
  • To serve, run metal spatula around edge of pan again and remove side of pan. Arrange mango and kiwifruit on top of cheesecake. Sprinkle with coconut. Store covered in refrigerator.

Nutrition Facts : Calories 390, Carbohydrate 39 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 27 g, TransFat 0 g

TROPICAL CHEESECAKE



Tropical Cheesecake image

This recipe has been a favorite of mine for years because of its easy preparation. It makes a sweet and light dessert.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8-10 servings.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 can (8 ounces) crushed pineapple, drained
2 envelopes whipped topping mix (Dream Whip)
1/2 cup cold milk
1/2 teaspoon vanilla extract
1 graham cracker crust (9 inches)

Steps:

  • In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Stir in pineapple. In another bowl, combine dessert topping mix with milk and vanilla; beat until stiff. Fold into pineapple mixture. Spread evenly into crust. Chill.

Nutrition Facts : Calories 259 calories, Fat 14g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 170mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.

PRALINE CHEESECAKE BARS



Praline Cheesecake Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 3h45m

Yield 9 bars

Number Of Ingredients 10

Nonstick cooking spray, for spraying the pan
1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons salted butter, melted
Three 8-ounce packages cream cheese, softened
1 cup firmly packed dark brown sugar
2 tablespoons all-purpose flour
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup finely chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Line the bottom of a 9-by-9-inch square pan with parchment paper and spray with cooking spray.
  • In a medium bowl, combine the crumbs, granulated sugar and melted butter and press into the bottom of the prepared pan. Bake until browned, 8 to 10 minutes. Set aside.
  • Increase the oven temperature to 450 degrees F and make the filling.
  • Using an electric mixer, beat the cream cheese until fluffy, then add the brown sugar and flour. Add the eggs 1 at a time, beating well after each addition. Add the vanilla. Fold in the chopped pecans.
  • Pour the batter into the crust and bake for 10 minutes. Reduce the oven temperature to 250 degrees F and bake until slightly browned on top, an additional 50 minutes. Allow to cool completely, about 20 minutes, then refrigerate for at least 2 hours. Cut into 9 bars before serving.

TROPICAL CHEESECAKE



Tropical Cheesecake image

Make and share this Tropical Cheesecake recipe from Food.com.

Provided by startnover

Categories     Cheesecake

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 15

1 cup flaked coconut
1/4 cup chopped almonds
2 tablespoons melted butter
2 (8 ounce) packages cream cheese
1 cup sugar
3 tablespoons cornstarch
3 eggs
1 cup sour cream
3 tablespoons lemon juice
2 teaspoons vanilla
1/4 teaspoon almond extract
1/3 cup apricot jam
1/2 cup pineapple tidbits
2 -4 sliced kiwi
3/4 cup toasted coconut

Steps:

  • For crust:.
  • Mix crust ingredients together and press into the bottom of a 9 inch spring form pan.
  • Bake at 350 for 10 minutes and cool.
  • Filling:.
  • All ingredients should be brought to room temperature.
  • Beat cream cheese and sugar till smooth.
  • Add cornstarch and beat well.
  • Add eggs, and beat on low for just till combined.
  • Add sour cream, lemon juice, and extracts.
  • Beat just till blended.
  • Pour over crust and bake 350° for 45-50 minutes or till center is almost set.
  • Cool 1 hour and refrigerate overnight.
  • Next day remove the sides of the pan.
  • Heat jam in sauce pan.
  • Arrange fruit over top of cheesecake.
  • Brush entire cake w/ jam, and then press the toasted coconut onto the sides of the cake.
  • Prep time does not include refrigeration.

Nutrition Facts : Calories 298, Fat 20.5, SaturatedFat 13, Cholesterol 81, Sodium 138.7, Carbohydrate 25.5, Fiber 1.5, Sugar 18.9, Protein 4.9

TROPICAL NEW YORK STYLE CHEESECAKE



Tropical New York Style Cheesecake image

This a gluten-free cheesecake with a macaroon/meringue type crust. The filling is thick and creamy but not too sweet. Serve topped with fluffy vanilla frosting and fresh fruit or pie filling. Honey can be used in replace of the juice if needed.

Provided by CoconutGirl

Categories     Cheesecake

Time 1h37m

Yield 1 cheesecake, 14 serving(s)

Number Of Ingredients 15

4 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon cream of tartar
1 1/4 cups organic whole sugar
1/4 cup tropical traditions coconut flour
1/4 teaspoon salt
2 1/2 cups flaked unsweetened dried coconut
5 (8 ounce) packages cream cheese, softened
1 cup organic whole sugar
3 tablespoons tropical traditions coconut flour
1 teaspoon vanilla extract
1 tablespoon pineapple frozen juice concentrate, thawed
1 cup sour cream
4 eggs

Steps:

  • Crust: Preheat oven to 300 degrees F.
  • Grease spring-form pan with coconut oil and dust with additional coconut flour or line with wax paper or parchment.
  • In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar and whip until stiff.
  • Toss together coconut flour, salt, and coconut in a separate bowl; fold into egg whites. Use only enough to make a 1/2 inch crust in the bottom and sides of a 9-inch spring-form pan for cheesecake and make cookies (by heaping tablespoons) with the rest.
  • Bake 12-20 minutes, or until lightly browned. (Allow cookies to cool on the baking sheet before removing.) Makes enough for 1 crust and 20 cookies.
  • Filling: Preheat oven to 325 degrees F. Beat cream cheese, sugar, coconut flour and vanilla in large bowl with electric mixer on medium speed until well blended.
  • Add pineapple juice concentrate and sour cream; mix well.
  • Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake for 1 hour and 10 minutes or until center is almost set.
  • Carefully run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  • Top with fresh sliced strawberries and vanilla frosting or cherry or blueberry pie filling. Store in the refrigerator.

Nutrition Facts : Calories 552.9, Fat 39, SaturatedFat 25.6, Cholesterol 156.8, Sodium 369.2, Carbohydrate 43.2, Fiber 0.8, Sugar 39.7, Protein 9.9

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