Name: Coconut Cheesecake Bars
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: Cooking spray -; 1 1/2 c. finely ground graham cracker crumbs (from about 12 crackers) -; 6 tbsp. unsalted butter, melted -; 1/4 c. granulated sugar -; 1/4 tsp. kosher salt -; 2 (8-oz.) blocks cream cheese, room temperature -; 1/3 c. granulated sugar -; 3 large eggs -; 1/2 c. coconut cream (from a 14-oz. can) -; 1/2 tsp. coconut extract -; 1/4 tsp. kosher salt -; 1 1/2 c. whipped cream -; 3/4 c. toasted sweetened shredded coconut -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Cheesecake Bars

1. Cooking spray -

2. 1 1/2 c. finely ground graham cracker crumbs (from about 12 crackers) -

3. 6 tbsp. unsalted butter, melted -

4. 1/4 c. granulated sugar -

5. 1/4 tsp. kosher salt -

6. 2 (8-oz.) blocks cream cheese, room temperature -

7. 1/3 c. granulated sugar -

8. 3 large eggs -

9. 1/2 c. coconut cream (from a 14-oz. can) -

10. 1/2 tsp. coconut extract -

11. 1/4 tsp. kosher salt -

12. 1 1/2 c. whipped cream -

13. 3/4 c. toasted sweetened shredded coconut -

How to cook deliciously - Coconut Cheesecake Bars

1. Stage

Preheat oven to 325°. Grease a 9" square baking pan cooking spray and line with parchment, leaving an overhang on 2 sides. Grease parchment with cooking spray.

2. Stage

In a medium bowl, combine graham crackers, butter, granulated sugar, and salt. Transfer to prepared pan and gently press into bottom of pan in an even layer.

3. Stage

Bake crust until lightly golden brown, about 10 to 12 minutes. Transfer to a wire rack and let cool.

4. Stage

In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and granulated sugar until light and fluffy, about 2 minutes. Beat in eggs, coconut cream, coconut extract, and salt until smooth. Pour filling into crust.

5. Stage

Bake cheesecake until just set, 40 to 45 minutes. Let cool completely in pan. Cover with plastic wrap and refrigerate until well chilled, about 2 hours.

6. Stage

Using parchment overhang, lift out cheesecake and transfer to a cutting board. Top with whipped cream and sprinkle with shredded coconut. Slice into bars and serve chilled.