Description
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!
Ingredients
- ½ cup unsalted butter melted, plus more for buttering pan
- 1 (6.3 ounce) package GOYA® Chocolate Maria Cookies
- ½ cup sugar
- 2 (8 ounce) packages cream cheese, softened
- 1 (15 ounce) can Coco GOYA® Cream of Coconut, stirred
- ⅛ teaspoon salt
- 2 large eggs large eggs
- ½ teaspoon GOYA® Vanilla Extract
- 3 cups shredded sweetened coconut
Instructions
- 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.
Prep Time: 10 mins
Total Time: 5 hrs 10 mins
Servings: 12