Coconut Cream Cheese Squares Recipes

COCONUT CREAM CHEESE SQUARES

Coconut Cream Cheese Squares image

A wonderful sweet creamy coconut topping on top of a buttery crust, perfect to serve on party tray. If you cut these in 2-inch squares, you should have around 50 pieces, but you can cut to any size desired.

Provided by Kittencalrecipezazz

Categories Dessert

Time 55m

Yield 50 serving(s)

Number Of Ingredients 9

Ingredients

1 (520 g) package yellow cake mix
1/2 cup butter or 1/2 cup margarine, softened
1 egg
1 tablespoon water
1 cup flaked coconut (can use more if desired)
1 (8 ounce) package cream cheese, softened
2 cups icing sugar
3 eggs, slightly beaten
1 teaspoon vanilla

Steps:

Set oven to 350 degrees.
Grease a 13 x 9-inch baking pan.
In a bowl, mix the cake mix, butter or margarine, 1 egg and 1 tbsp water.
Press the mixture into the bottom the prepared pan.
Sprinkle the coconut over the cake mixture; set aside.
In a bowl, mix the cream cheese, icing sugar, 3 eggs and vanilla.
Pour evenly over the coconut (do not mix).
Bake for 40-45 minutes.
Cool before cutting into slices.

Nutrition Facts : Calories 108.8, Fat 5.5, SaturatedFat 2.9, Cholesterol 27, Sodium 104.3, Carbohydrate 13.8, Fiber 0.2, Sugar 9.9, Protein 1.4

COCONUT CHEESECAKE BARS

Coconut Cheesecake Bars image

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 Coco GOYA® Cream of Coconut, and chewy toasted coconut. Easy and delicious, these cheesecake bars are a definite crowd pleaser!

Provided by Goya

Categories Trusted Brands: Recipes and Tips Goya®

Time 5h10m

Yield 12

Number Of Ingredients 9

Ingredients

½ cup unsalted butter melted, plus more for buttering pan
1 (6.3 ounce) package GOYA® Chocolate Maria Cookies
½ cup sugar
2 (8 ounce) packages cream cheese, softened
1 (15 ounce) can Coco GOYA® Cream of Coconut, stirred
⅛ teaspoon salt
2 large eggs large eggs
½ teaspoon GOYA® Vanilla Extract
3 cups shredded sweetened coconut

Steps:

Adjust oven rack to middle position. Heat oven to 350 degrees 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.
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.
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.
To remove cheesecake from pan, lifting up foil handles; transfer to cutting board. Cut cheesecake into squares. Serve.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 19 g, Cholesterol 92.4 mg, Fat 26.7 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 18.2 g, Sodium 200.2 mg, Sugar 15.3 g

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