Coconut Cheesecake Bars
Ingredients5 h 10 m servings
- 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.
ReviewsRead all reviews 4
Made this for a colleague’s retirement. He loves coconut and this got high reviews from everyone who had some. He even took some home to his family. Couldn’t find the chocolate Maria cookies so ...
I used graham crackers instead of the chocolate wafers. Dangerously delicious.
Used chocolate graham crackers (2/3 if the box) but will likely use vanilla wafers next time. Put tinfoil over half way through because I didn’t want coconut to get too brown. Served with raspbe...