COCONUT CHEESECAKE BARS
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
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
CHEESECAKE SQUARES
I lived on a dairy farm when I was young and my mom always had a lot of sour cream to use. She never wasted any, and this cheesecake was one of my family's favorites. It's great topped with blackberry sauce.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.
Nutrition Facts :
COCONUT CHEESECAKE
Steps:
- Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
- 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
- Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
- Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.
COCONUT CREAM CHEESE SQUARES
A wonderful sweet creamy coconut topping on top of a buttery crust, perfect to serve on party tray. If you cut these in 2-inch squares, you should have around 50 pieces, but you can cut to any size desired.
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 50 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking pan.
- In a bowl, mix the cake mix, butter or margarine, 1 egg and 1 tbsp water.
- Press the mixture into the bottom the prepared pan.
- Sprinkle the coconut over the cake mixture; set aside.
- In a bowl, mix the cream cheese, icing sugar, 3 eggs and vanilla.
- Pour evenly over the coconut (do not mix).
- Bake for 40-45 minutes.
- Cool before cutting into slices.
Nutrition Facts : Calories 108.8, Fat 5.5, SaturatedFat 2.9, Cholesterol 27, Sodium 104.3, Carbohydrate 13.8, Fiber 0.2, Sugar 9.9, Protein 1.4
CHOCOLATE-COCONUT CHEESECAKE SQUARES
Something like a candy bar, this has a fudgy crust with, creamy cheesecake center and is topped with toasted coconut. Please make sure to use unsweetened coconut which will be labeled "desiccated" coconut. From Martha Stewart.
Provided by cookiedog
Categories Dessert
Time 1h30m
Yield 1 panful, 81 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
- Stir together graham cracker crumbs and 2 cups coconut.
- Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.
- Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.
- Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
- Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.
- Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.
- Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts. Serve immediately, or refrigerate in an airtight container for up to 1 week.
Nutrition Facts : Calories 118.9, Fat 9.8, SaturatedFat 7.3, Cholesterol 28.6, Sodium 32.3, Carbohydrate 7.6, Fiber 1.7, Sugar 4.6, Protein 1.7
CHOCOLATE-COCONUT CHEESECAKE SQUARES
With its cheesecake center nestled between toasted coconut and a fudgy crust, this rich treat just may be the candy bar of your dreams. Be sure to use unsweetened dried coconut, sometimes labeled "desiccated."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 7 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
- Stir together graham cracker crumbs and 2 cups coconut.
- Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.
- Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.
- Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
- Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.
- Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.
- Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts.
PHILADELPHIA® 3-STEP® COCONUT CHEESECAKE BARS
Yup, you read that right: You're just three steps away from serving up scrumptious coconut cheesecake bars.
Provided by My Food and Family
Categories Dairy
Time 3h35m
Yield Makes 16 servings, 1 bar each.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 190, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
COCONUT SQUARES
These could be called Coconut Chocolate Butterscotch Nutty Bars!
Provided by S. Baker
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Melt shortening over low heat. Pour into 9 inch baking pan. Layer bread crumbs evenly in bottom of pan.
- Layer coconut, chocolate chips, butterscotch chips and nuts over bread crumbs. Drizzle condensed milk over top.
- Bake 25 to 30 minutes. Let cool before cutting into bars.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 26 g, Cholesterol 7.2 mg, Fat 13.1 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 77.2 mg, Sugar 21.5 g
COCONUT-LEMON CHEESECAKE DESSERT
This refreshing dessert was a hit when I brought it to our ladies fellowship meeting at church. Everyone loved the buttery coconut crust, lemony filling and sour cream topping. -Leslie Dickson, Buffalo, WY
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Place the flour, coconut, butter and confectioners' sugar in a food processor; cover and process until combined. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until lightly browned., In a small bowl, beat cream cheese and sugar until light and fluffy. Beat in the eggs, lemon juice and zest just until combined. Pour over crust. Bake for 18-20 minutes or until edges are lightly browned and filling is set., Combine the sour cream, sugar and vanilla; spread over filling. Sprinkle with coconut. Bake 10 minutes longer. Cool on a wire rack. Refrigerate for at least 4 hours before cutting.
Nutrition Facts : Calories 383 calories, Fat 25g fat (17g saturated fat), Cholesterol 85mg cholesterol, Sodium 168mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
COCONUT CHEESECAKE SQUARES
The tropics lend flavor inspiration to this twist on cheesecake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Spray bottom and sides of 9-inch square pan with cooking spray. In small bowl, mix crushed cookies, butter and 3 tablespoons sugar until blended. Press mixture in bottom of pan. Bake 15 minutes. Cool completely.
- In large bowl, beat cream cheese, 1 cup sugar and the flour with electric mixer on medium speed 2 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended. Add coconut milk, lime peel and lime juice; beat on low speed until blended. Stir in 1 cup of the coconut. Pour over baked cooled crust. Top with remaining 1 cup coconut.
- Bake 45 to 50 minutes or until set. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 1 hour. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 348, Carbohydrate 32 g, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 265 mg
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