Coconut Cheesecake Bars

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

Jump to recipe

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

Save

Buy

Ingredients

For the Crust:

½ cup

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

1 pkg.
(7 oz.)

GOYA® Chocolate Maria Cookies

Buy at Shop.goya.com

Find in-store

½ cup

sugar

For the Cheesecake:

2 pkgs.

cream cheese, softened

1 can
(15 oz.)

GOYA® Cream of Coconut, stirred

Buy at Shop.goya.com

Find in-store

⅛ tsp.

salt

large eggs

½ tsp.

vanilla extract

3 cups

shredded sweetened coconut

Buy all ingredients to make this recipe from your local grocer:

What’s this?

What is this button?

You are now able to buy this recipe's ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

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.