The craving for cheesecake hit me so hard, I made two batches last week. Clearly, it’s been way too long since I made my cheesecake bars so it had to be fixed. Besides, you guys seem to love my Lemon Raspberry Cheesecake Bars and your messages and comments about how delicious they are – made me crave them so much!
Also, I wouldn’t be myself if I didn’t want to play with the recipe and make a new version. I am so happy with how these bars came out – I just had to share the recipe with you! Creamy, sweet, perfect amount of coconut in every bite, no crumbly crust – these cheesecake bars are one of the best I’ve ever made.
These bars were disappearing fast right before my eyes. My Hubby, who is not a coconut fan at all, declared these to be absolutely amazing. He loves cheesecake as much as I do so I was hoping he would look past the coconut part, but he actually really loved it here! That says a lot!
I hope you will love them too. This batch makes 9 good size bars, but you can always slice them into smaller pieces. They are not too rich. I used 1/2 cup of sugar because I used the sweetened coconut here. If you are using unsweetened – you may add 1/4 cup of sugar to the mixture. The crust is my alternative to the traditional graham cracker crust. It is from my favorite crumb bars and it never fails.
Ingredients
for the crust:
- 1/4 cup unsalted butter melted, cooled completely
- 1/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
for the filling:
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1.5 cup sweetened shredded coconut
0 Response to "Coconut Cheesecake Bars Recipe"
Post a Comment