Tropical Cheesecake Bars

By Totlxtc

Ingredients

• Almond Crust:
• 1 1/2 cups all-purpose flour
• 2 sticks (1 cup) salted butter or margarine, softened
• 1/2 cup powdered sugar
• 1/2 cup of finely chopped slivered almonds
• Cheesecake:
• 1 package (8 oz) cream cheese, softened
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 can (20 oz) pineapple tidbits in juice, drained, 1 cup juice reserved
• 1 1/2 cups heavy whipping cream
• 2 cups miniature marshmallows
• Fruit Topping:
• 1 tablespoon cornstarch
• 1 papaya or mango, peeled, seeded, cut into pieces
• 1 kiwifruit, peeled, cut into pieces

Details

Servings 15

Preparation

Step 1

Step 1: Preheat oven to 400 degrees F.
Step 2: In a large bowl, beat flour, butter, and powdered sugar with an electric mixer on low speed for 1 minute. Increase speed to high and beat until creamy.
Step 3: Stir in chopped almonds.
Step 4: Press mixture evenly in bottom of ungreased 13x9x1-inch baking pan. Bake 12-15 minutes or until edges are golden brown. Cool completely, about 30 minutes.
Step 5: In a large bowl, mix cream cheese, granulated sugar, and vanilla with spoon.
Step 6: Reserve 1/2 cup of pineapple pieces and 1 cup of juice, stir remaining pineapple pieces into cream cheese mixture; set aside.
Step 7: In a chilled medium bowl, beat whipping cream with an electric mixer on high speed until stiff peaks form.
Step 8: Fold whipped cream and marshmallows into cream cheese mixture.
Step 9: Pour mixture over crust. Refrigerate at least 4 hours until set.

Fruit Topping:
Step 1: In a 1-quart saucepan, place cornstarch and 1 cup of pineapple juice into pan. Cook over medium heat, stirring constantly until thickened and bubbly. Cook 2 minutes longer. Cool completely, about 30 minutes.
Step 2: Fold in reserved 1/2 cup pineapple, the papaya and kiwifruit. To serve, cut into pieces and top with a spoonful of fruit mixture. Store covered in refrigerator.