Make summer last all year round with these coconut cream cheese bars. Full of tropical coconut flavor, you will be unable to resist this dessert anytime of the year! The cheesecake sits on top of a cookie crust which makes the bars super convenient to eat on the run. They also make a perfect dessert to bring to a party or to cook for large crowds- one batch makes 9 large bars! So whip up a double batch of these beauties because your friends and family are going to want to share.

Ingredients:

for the crust:

1/4cup unsalted butter melted, cooled completely

1/4cup granulated sugar

3/4cup all-purpose flour

1/4teaspoon baking soda

1/4teaspoon baking powder

1/4teaspoon salt

for the filling:

1 8oz . package cream cheese softened

1/2cup granulated sugar

2Tablespoons all-purpose flour

1large egg

1/2teaspoon pure vanilla extract

1cup and 1/2 sweetened shredded coconut

Instructions:

Line 8″ square baking pan with parchment paper or aluminum foil. Set aside.

Preheat oven to 375 degrees F.

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.

Press the crust dough onto the bottom of prepared pan. Set aside.

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.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick tip: Pull the cream cheese out of the fridge a few hours before you make the cheesecake too make sure its nice and soft.

Recipe and image courtesy of Crunchy Creamy Sweet