Coconut Cheesecake Bars Food

COCONUT CHEESECAKE BARS

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.

BLUEBERRY & COCONUT FROZEN 'CHEESECAKE' BARS

Steps:

• Soak the cashew nuts in boiling water for 10 mins, or overnight in cold water if you have time. Lightly oil a 20 x 20cm square cake tin.
• To make the base, whizz the almonds and dates in a food processor until very finely chopped. Tip into your prepared tin and press the mixture down, smoothing with the back of a spoon until evenly spread across the base. Put the tin in the freezer to firm up while you make the 'cheesecake' layer.
• Drain the cashew nuts and put half in the food processor. Add the ingredients for the 'cheesecake' layer and blitz until smooth and creamy. Remove the tin from the freezer and spread the creamy mixture on top of the base. Return to the freezer for 30-40 mins until firm.
• To make the topping, blend the 140g blueberries and the dates together with the remaining cashews in the food processor. Take the tin out of the freezer and spoon over the topping, then scatter over a handful of blueberries. Return to the freezer for at least 1 hr to firm up. Can be stored in the freezer for up to 2 months. Remove from the freezer 10 mins before serving, then slice into 10-12 bars and enjoy.

CHOCOLATE COCONUT CHEESECAKE BARS

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!

"LIME IN THE COCONUT" FROSTED CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press evenly in bottom of pan. Bake 15 to 18 minutes or until golden brown. Cool 15 minutes.
• Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in cream of coconut until well blended. Beat in lime juice, vanilla and 2 eggs until smooth. Spread over cookie base.
• Bake 40 to 45 minutes or until set and light golden brown on edges. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely.
• Carefully spread frosting over filling. Sprinkle with coconut and lime peel. Cover; refrigerate 30 minutes. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

COCONUT MANGO CHEESECAKE BARS

Steps:

• Preheat oven to 350 deg F. Spread coconut in a 9x9 baking pan. Bake, uncovered, 4-5 mins or until toasted, stirring once. Allow to cool.
• For crust, put 2 tbsp of the toasted coconut in a food processor. Set the remaining coconut aside. Add the following ingredients to the food processor - graham cracker crumbs, 2 tbsp sugar, orange peel. Gradually add melted butter, processing with on-off turns until mix comes together. Press mix into the bottom of the 9x9 baking pan. Bake 10 minutes Cool for 15 minutes.
• For filling, in a large mixing bowl beat together cream cheese, 1/3 c sugar, and vanilla, using an electric mixer. Add orange juice and beat until smooth. Stir in egg. Pour mix over baked crust. Bake approx 15 mins or until center is just set. Cool on a wire rack, then cover and chill for at least 2 hours.
• Cut into bars. Spoon on mango and sprinkle with reserved toasted coconut.

LAYERED COCONUT CREAM CHEESECAKE BARS

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.

PHILADELPHIA® 3-STEP® COCONUT CHEESECAKE BARS

Steps:

• Preheat oven to 350°F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan; set aside. Beat cream cheese, sugar, cream of coconut and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
• Pour over crust.
• Bake 20 to 25 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 bars to serve. Store leftover bars in refrigerator.

TOASTED COCONUT CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• Make brownies as directed on box, using water, oil and eggs. Spread in pan. In large bowl, beat cream cheese, sugar and almond extract with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Fold in 1 1/2 cups coconut. Drop mixture by tablespoonfuls over brownie batter in pan.
• Bake 50 minutes or until cream cheese filling is light brown. Cool completely in pan on cooling rack, about 2 hours. Use foil to lift out of pan. Cut into 5 rows by 3 rows.
• In small resealable freezer plastic bag, place bittersweet chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over bars. Sprinkle with additional coconut. Store covered in refrigerator.