Coconut Cheesecake Bars
Coconut Cheesecake Bars
Desserts
Ingredients
- 1/3 cup Fustini's Persian Lime olive oil, plus more for pan
- 1 1/2 cups finely ground graham cracker crumbs (from about 12 crackers)
- 1/4 cup granulated sugar
- 1/4 teaspoon Kosher salt
- 3/4 cup toasted sweetened shredded coconut, garnish
- 2 (8-oz.) blocks of cream cheese, room temperature
- 1/3 cup granulated sugar
- 3 large eggs
- 1/2 cup coconut cream (from a 14-oz. can mix well)
- 1 tablespoon Fustini's Coconut balsamic
- Kosher salt
Directions
- Preheat oven to 325°,. Grease a 9" square baking pan with olive oil and line it with parchment, leaving an overhang on 2 sides. Grease the parchment with olive oil as well.
- In a medium bowl, combine graham crackers, butter, granulated sugar, and salt. Transfer to the prepared pan and gently press into the bottom of the pan in an even layer. Bake crust until lightly golden brown, about 10 to 12 minutes. Transfer to a wire rack and let cool.
- In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and granulated sugar until light and fluffy, about 2 minutes. Beat in eggs, coconut cream, balsamic, and salt until smooth. Pour filling into the crust.
- Bake cheesecake until just set, 40 to 45 minutes. Let cool completely in the pan. Cover with plastic wrap and refrigerate until well chilled, about 2 hours. Using the parchment overhang, lift out the cheesecake and transfer it to a cutting board. Top with shredded coconut. Slice into bars and serve chilled.
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