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Coconut Cheesecake Bars
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Prep Time:
10 minutes
Total Time:
310 minutes
Indulge in decadent Coconut Cheesecake Bars with a chocolate cookie crust and sweet toasted coconut - a surefire hit for any gathering!
Ingredients:
  • 0.5 cup unsalted butter melted, plus more for buttering pan
  • 1 (6.3 ounce) package GOYA® Chocolate Maria Cookies
  • 0.5 cup sugar
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (15 ounce) can Coco GOYA® Cream of Coconut, stirred
  • 0.125 teaspoon salt
  • 2 large eggs
  • 0.5 teaspoon GOYA® Vanilla Extract
  • 3 cups shredded sweetened coconut
Instructions:
  • Preheat oven to 350 degrees F and position the rack in the middle. Line a 9"x13" cake pan with foil, leaving a 2" overhang on each side. Butter the pan and set it aside. In a food processor, pulse Maria cookies and sugar until fine crumbs form, about 30 seconds. Add melted butter and pulse until crumbs are evenly moistened. Press the crumbs into an even layer in the prepared pan using a spatula or the bottom of a glass. Bake the crust until lightly puffed and fragrant, for 12-15 minutes, then allow it to cool.
  • In a medium mixing bowl, use an electric mixer to blend cream cheese, cream of coconut, and salt until smooth and creamy for about 3-4 minutes on medium-high speed. Lower the speed and add eggs one at a time, followed by vanilla extract, mixing until fully incorporated.
  • Spread the cream cheese mixture into the pan and sprinkle coconut evenly on top. Bake for 45 minutes until edges are puffed and the center is slightly set. Allow the cheesecake to cool to room temperature on a rack, then refrigerate uncovered for at least 4 hours or overnight until cold.
  • Using the foil handles, gracefully lift the cheesecake from the pan and transfer it to a cutting board. Proceed to cut the cheesecake into squares before serving.

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