Coconut Raspberry Cheesecake Bars



Transport yourself to the tropics with these creamy Coconut Raspberry Cheesecake Bars.  The combination of the coconut cream cheese combined with fresh raspberries makes this a refreshing dessert.  


I recently had some leftover cream cheese after making my Tortilla Pinwheels and Strawberries and Cream Pinwheels so I thought I would make a light dessert and what better than cheesecake.  These little bites of creamy goodness would be perfect for any Springtime luncheons you may be hosting or attending.  I like to use light cream cheese and reduced fat Nilla wafers but you can easily substitute for regular if preferred.  

Individual size cheesecake bars make such a lovely presentation and are great for portion control.  These are so simple to make and also freeze well so you can make a batch then cool and cut into squares before freezing.  Before serving thaw as many as you need.  These are great to have a batch in the freezer in case of any unexpected guests arrive and you would like to offer a dessert since they thaw quickly.  


Coconut Raspberry Cheesecake Bars

For crust
1 1/2 cups Nilla Wafers crumbs (reduced fat or regular)
1/4 cup coconut flakes
3 tablespoons unsalted butter, melted

For filling
16oz light cream cheese (or regular)
1/2 cup sugar
1 1/2 tablespoons imitation coconut extract
1/4 cup coconut flakes
2 large eggs
1 cup fresh raspberries plus additional for garnishing

Directions
Preheat oven to 350 degrees F.  Spray non-stick cooking spray on the bottom and sides of an 8″x”8 pan and line with parchment paper letting the sides hang over the sides.  

In a medium bowl combine Nilla wafer crumbs, coconut flakes and unsalted butter stir until butter is absorbed.  Place mixture into bottom of parchment paper and press  evenly into the bottom of pan.  

Bake crust for 8-10 minutes to set.  Remove from oven and set aside to cool slightly.  

Cream together using an electric mixer  cream cheese, sugar, coconut flakes and coconut extract until blended.  Add in one egg at a time until blended.  Gently fold in raspberries and pour on top of crust.

Bake for 25-30 minutes until top has set.  Cool on wire rack in baking pan until cool.  Place in refrigerator for 2-3 hours until chilled.   Use flaps of parchment paper to lift chilled bars from pan and cut into desired size squares. 

Comments

  1. I adore cheesecake bars! These are perfect! What a great combo, coconut and raspberry! I made some raspberry and blackberry cheesecake bars and those were a hit! I can’t wait to try these!

  2. I never knew you could freeze cheesecake. Oh dear the possibilities that has opened!
    These look like the perfect little dessert on a beautiful sunny day.

  3. Anonymous says:

    These sounds perfect to make for my parents on Easter! I noticed in your directions it says to mix in the coconut flakes with the cream cheese but in your ingredient list coconut flakes is not listed in the filling section. How much do you add there?

  4. Hi! It is a 1/4 cup of coconut flakes into the cream cheese mixture. I updated the recipe as well. Let me know how they turn out for you. Enjoy!

  5. This takes me right to the beach. This combination is amazing and the cheesecake looks so fluffy!

  6. These sound and look so good! I will be making these.

  7. What a beautiful cake! I love your photography! I almost feel like i’m in heaven! haha

  8. These are gorgeous – and I love anything with coconut!

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