Love My Philly

Print This!

 
 
 
 
 
Soft coconut macaroon cookie crumbs are the secret ingredient in these Coconut Cheesecake Bars. The cookie crumbs are what makes the crust incredibly delicious. Don’t forget to line the pan with a greased-foil for easy removal. Plus—it makes cleaning up a breeze!

Prep Time: 10 min
Total Time: 3 hr 35 min
Makes: 16 servings
Nutritional Information
 
 
 
 
 
 
 
 
 
 
 
 
Ingredients

1-1/2 cups soft coconut macaroon cookie crumbs (Kosher for Passover)
2 Tbsp. margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup cream of coconut
1/2 tsp. vanilla
2 eggs

Instructions

PREHEAT oven to 350°F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan; set aside. Beat cream cheese, sugar, cream of coconut and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.

POUR over crust.

BAKE 20 to 25 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 bars to serve. Store leftover bars in refrigerator.