Coconut Cheesecake Bars

By emp1438

Ingredients

• For 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 Filling:
• 1 8oz. package cream cheese, softened
• 1/2 cup granulated sugar
• 2 Tablespoons all-purpose flour
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 and 1/2 cup sweetened shredded coconut

Details

Servings 9
Preparation time 10mins
Cooking time 45mins
Adapted from crunchycreamysweet.com

Preparation

Step 1

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


Preheat oven to 375 degrees F.
Line 8" square baking pan with parchment paper or aluminum foil. Set aside.

In a mixing bowl, mix together melted butter and sugar. Add flour, baking soda, baking powder and salt and mix well. The dough should be thick.

In a mixing bowl, whisk together cream cheese and sugar. Add flour, egg and vanilla. Mix well.

Stir in coconut.

Pour cheesecake mixture over the crust. Spread evenly.

Bake cheesecake bars for 33 to 36 minutes or until the center doesn't jiggle anymore and the top is golden.

Cool completely before slicing.