The rich, creamy taste of cheesecake can be enjoyed without a fork or plate.Adding a little coconut to the mix will make these handheld treats even better.Whether you prefer classic coconut cheesecake bars that use shredded coconut to add the flavor, or a skinny recipe that uses reduced fat cream cheese, Greek yogurt, and coconut extract for a healthier version, you can whip the bars.
Step 1: Prepare a pan by preheating the oven.
To make sure the oven is hot enough to bake the bars, set the temperature to 375 degrees Fahrenheit and allow it to preheat.Line the baking dish with the paper and set it aside.If you prefer, you can use foil instead of parchment paper.
Step 2: The butter and sugar should be mixed together.
Add butter and sugar to a bowl.When they are fully combined, whisk the two together.The butter should have cooled before you mix it with sugar.
Step 3: Add the flour, baking soda, and baking powder.
After the melted butter and sugar are combined, add 34 cup of all-purpose flour, 2 grams of baking soda, and 1 gram of Baking powder.Continue to mix until a thick dough forms.Whole wheat flour or a flour blend can be used instead of the all-purpose flour.
Step 4: Press the bottom of the pan.
Use clean fingers to press the dough into the baking dish after you've mixed it.The dough should be in a layer as possible.
Step 5: The cream cheese and sugar should be put together.
To make the filling, add an 8-ounce package of cream cheese and 12 cup (100 g) of sugar to a large bowl.Once they are fully combined, whisk the two together.If you prefer, you can use a stand mixer or handheld mixer.
Step 6: The flour, egg, and vanilla should be added.
Add all-purpose flour, a large egg, and a small amount of vanilla extract to the bowl after the cream cheese and sugar are combined.Make sure the ingredients are fully incorporated in the mix.You can use coconut extract for a stronger coconut flavor.
Step 7: The coconut should be folded in.
Add sweetened coconut to the bowl when the filling base is fully mixed.If you want to fold the coconut in, use a rubber spatula.
Step 8: The bars need to be baked until the top is golden.
Pour the cheesecake batter over the prepared crust after you mix in the coconut.Spread it evenly and then bake it in the oven for 33 to 36 minutes until the top is golden and the center is set.If you like, you can sprinkle more shredded coconut over the top of the cheesecake bars before putting them in the oven.
Step 9: Before slicing into bars, cool the pan.
Remove the cheesecake bars from the oven when they are done baking.Allow the bars to cool before cutting them with a knife.You can keep leftover cheesecake bars in the refrigerator.They should stay for 5 to 6 days.
Step 10: Place the pan in the oven.
To get the oven hot enough to bake the bars, set the temperature to 350 degrees Fahrenheit and allow it to preheat.Line the baking dish with foil and set it aside.When you line the baking dish, make sure that some of the foil overhangs the sides so you can easily lift the bars out when they are ready.
Step 11: The melted butter should be mixed with the graham cracker crumbs.
Add crushed crackers and butter to a small bowl.When they are fully combined, blend the two together.
Step 12: Place the mixture in the pan and bake it.
Use clean fingers to press the butter and crackers into the baking dish.Place the crust in the oven and allow it to bake for 8 to 9 minutes.When it's time to bake the filling, leave the oven on while you take the crust out.
Step 13: The cream cheese should be beaten.
Add 8 ounces of cream cheese that has been softened to a large bowl.The cream cheese can be beaten on medium for 1 minute or until it is light and fluffy.The cream cheese can be beaten with a stand mixer.You can beat the cream cheese with a whisk, but it may take a little longer.
Step 14: The yogurt, sugar, egg whites, and flour are in there.
Add the yogurt, egg whites, sugar, and all-purpose flour to the bowl after you beat the cream cheese.Once it is fully incorporated, beat the mixture on medium.To separate the egg whites from the yolks, break the eggs against a flat surface and separate them into two halves over a bowl.The whites should be moved back and forth between the two halves so that they can get into the ball below.Continue until all of the whites are removed.
Step 15: Add in coconut extracts.
When the cheesecake filling base is fully mixed, add 1 to 2 quarts of coconut extract to the bowl.Once the extracts are fully incorporated, mix the batter on low.The amount of coconut extract you add can be adjusted based on how strong the coconut flavor is.
Step 16: The mixture should be baked for 20 minutes.
Spread the cheesecake filling over the prepared dough in the baking dish.The bars should be placed in the oven and baked for 20 minutes.
Step 17: The pan should be covered with foil and baked for a while.
Remove the baking dish from the oven and cover it with foil after the bars have baked for 20 minutes.Let it bake for another 5 minutes in the oven.When you remove the center from the oven, it should no longer be jiggly.
Step 18: The almonds and coconut are toast.
Add almonds and shredded coconut to a skillet while the bars are baking.Allow the mixture to toast for 3 to 4 minutes, or until it is lightly golden.As you toast the almonds and coconut make sure to stir them.
Step 19: Remove the bars from the oven.
When the bars are done baking, take them out of the oven.For 5 minutes, set the baking dish aside.
Step 20: Before cutting the bars, chill the almonds and coconut.
When the bars have cooled a bit, sprinkle the almond and coconut mixture over the top.They should be in the refrigerator for at least 4 hours.Cut the bars into slices and serve them.Make sure the bars are completely cooled before putting them in the fridge.You can keep leftover bars in the refrigerator.For up to a week, they should stay fresh.
Step 21: Put the baking dish in the oven.
To make sure the oven is hot enough to bake the bars, set the temperature to 325 degrees Fahrenheit and allow it to preheat.Next, place a piece of foil over the baking dish and set it aside.If you want to lift out the bars when they are done baking, make sure the ends of the foil overhang the baking dish.
Step 22: The mixture includes cookie crumbs, butter, and sugar.
Add 25 chocolate wafer cookies that have been finely crushed, 2 ounces of sugar, and 1 cup of melted butter to a small bowl.Once they are fully combined, stir the ingredients together.Substitute another type of cookie for the chocolate wafers if you prefer.Chocolate cream sandwich cookies and Graham crackers are good options.
Step 23: The cookie mixture should be put into the dish.
Clean fingers can be used to press the cookie crumb mixture into the baking dish.As you can, form a layer with the cookie mixture.
Step 24: The sugar and cream cheese should be put together.
Add 4 packages of softened cream cheese and 1 cup of sugar to a large bowl.If you want to blend the two together, use a handheld electric mixer.The cheesecake bar filling can be mixed with a stand mixer.It will take a little more time and effort to mix the filling by hand.
Step 25: Pour the coconut milk into a container.
Add the sugar and cream cheese to the bowl with the help of the vanilla extract and coconut milk.When fully incorporated, mix the ingredients in on a medium-low.
Step 26: Put the eggs one at a time.
Put 4 eggs into the bowl, one at a time, after the coconut milk is blended in.The eggs should be blend on low speed.Egg substitute can be used if you prefer.
Step 27: bake the bars until the center is set, then pour the filling over the cookie crust.
Spread the filling over the cookie crust.Allow the bars to bake in the oven for 45 minutes, or until the center is almost set.
Step 28: Cool the bars and keep them cool.
Remove the bars from the oven when they're done baking.Allow them to cool for 30 minutes and then chill in the fridge for 4 hours.Place the baking dish in the refrigerator by covering it with plastic wrap.
Step 29: The chocolate and whipped topping should be in the microwave.
To prepare the bars topping, add 2 ounces of semi-sweet chocolate that has been broken into pieces and 1 cup (60 g) of whipped topping to a large microwave-safe bowl.The chocolate should be mostly melted after 1 minute in the microwave.Substitute milk or chocolate for semi-sweet if you prefer.
Step 30: Put the mixture over the bars.
After you have heated the chocolate and whipped topping, use a whisk to blend the two together completely.Next, put it over the bars.
Step 31: Cut the coconut and nuts into pieces.
Sprinkle sweetened, coconut and almonds over the top of the cheesecake bars.You can slice the cheesecake into bars with a sharp knife.You can keep leftover cheesecake bars in the refrigerator.They should stay for 5 to 7 days.