Coconut Cheesecake Bars

Name: Coconut Cheesecake Bars
Prep time: 10M
Total time: 70M
Yield: 12 Servings
Ingredients: ½ cup Coconut Cheesecake Bars(1 stick) butter, melted, plus more for buttering pan; 1 pkg. Chocolate Maria Cookies GOYA® Chocolate Maria Cookies; ½ cup Coconut Cheesecake Barssugar; 2 pkgs. Coconut Cheesecake Barscream cheese, softened; 1 can Cream of CoconutGOYA® Cream of Coconut, stirred; ⅛ tsp. Coconut Cheesecake Barssalt; 2 Coconut Cheesecake Barslarge eggs; ½ tsp. Coconut Cheesecake Barsvanilla extract; 3 cups Coconut Cheesecake Barsshredded sweetened coconut

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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 <a title="Cream of Coconut" href="https://goya.com/en/products/goya-cream-of-coconut" data-id="5159">Coco GOYA® Cream of Coconut</a>, and chewy toasted coconut. Easy and delicious, these cheesecake bars are a definite crowd pleaser!

Total Time

70m

Prep Time:10m

Yields:12 Servings

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Ingredients

For the Crust:

½ cup

(1 stick) butter, melted, plus more for buttering pan

1 pkg.
(7 oz.)

GOYA® Chocolate Maria Cookies

½ cup

sugar

For the Cheesecake:

2 pkgs.

cream cheese, softened

1 can
(15 oz.)

GOYA® Cream of Coconut , stirred

⅛ tsp.

salt

large eggs

½ tsp.

vanilla extract

3 cups

shredded sweetened coconut

Directions

Kitchen View

Step 1

Adjust oven rack to middle position. Heat oven to 350°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.

Step 2

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.

Step 3

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.

Step 4

To remove cheesecake from pan, lifting up foil handles; transfer to cutting board. Cut cheesecake into squares. Serve.