Recipe: Yummy Caramel Coconut Cheesecake Bars

Caramel Coconut Cheesecake Bars. These mess-free bars get their intense coconut flavor from both coconut milk and lots of flaked coconut. The cheesecake is flavored with lemon and lime to bring extra tropical flair. Coconut Cheesecake Bars recipe - the best coconut cheesecake bars I have ever had!

The layers of flavor start with a crisp chocolate cookie crust, creamy coconut cheesecake, thanks to Coco GOYA(R) Cream of Coconut, and chewy toasted coconut. Easy and delicious, these cheesecake bars are a definite crowd pleaser! Great recipe for Caramel Coconut Cheesecake Bars. You can cook Caramel Coconut Cheesecake Bars using 14 ingredients and 21 steps. Here is how you cook it.

Ingredients of Caramel Coconut Cheesecake Bars

1. It's of For Crust.
2. It's of Pepperidge Farms Tahiti Coconut cookies, crushed.
3. It's of butter, melted.
4. You need of For Cheesecake Layer.
5. It's of packages of cream cheese, at room temperature.
6. It's of large egg.
7. It's of sour cream.
8. It's of granulated sugar.
9. Prepare of vanilla extract.
10. Prepare of salt.
11. You need of For Topping.
12. Prepare of my salted caramel sauce, I'mnmy profile.
13. Prepare of toasted coconut.
14. It's of Lindor Extra Creamy Milk Chocolate, chopped.

These caramel coconut cheesecake bars are reminiscent of the Samosa Girls Scout cookie in flavor but in a creamy cheesecake form. This is a fantastic dessert that usually flies out of the pan, but you might find a time where you have leftovers or maybe you just want to make this ahead of time to always have caramel apple cheesecake bars on hand. If you want to make sure you always have cheesecake bars, you can use this recipe and freeze the bars. Salted caramel cheesecake can most certainly be yours on the paleo diet!

Caramel Coconut Cheesecake Bars step by step

1. Preheat the oven to 350. Line a 8 by 8 inch baking pan with foil with foil extending over the sides for easy removal. Spray foil with bakers spray.
2. Combine crushed cookies, crush in a food processor with melted butter and press into prepared oan to form a crust, freeze while preparing cheesecake layet.
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6. Make Cheesecake Layer.
7. Beat cream cheese sugar, salt and vanilla until smooth.
8. Add egg and beat in then fold in sour cream.
9. .
10. Spread over prepared crust and bake on a foil lined baking sheet for 25 to 30 minutes until just set. Cool completely.
11. .
12. Make Topping.
13. Heat caramel sauce just a few second in the microwave until liquid in texture.
14. Gently fold in toasted coconut.
15. Spread over cheesecake layer and refrigerate until cold, about 1 hour.
16. Melt milk chocolate in microwave until smooth.
17. Drizzle over coconut/caramel. Return to refrigerator until set. Cut I'm to bars.
18. Lift cold bars out of pan by lifting out with foil.
19. Cut into bars. Refrigerate or freeze to store. They should be kept chilled until right before serving..
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With a crust made from dates and coconut, and a creamed cashew filling, the real decadence comes from the sticky, smooth salted coconut cream and palm sugar caramel which is spread all over the top. Turn mixer to low and add in flour, salt, baking powder and coconut stirring until combined. Tips for making Gluten-Free Apple Cheesecake Bars: Be certain that your cream cheese mixture is very well blended and fluffy for best results. If you are short on time you can use a pre-made caramel sauce or even omit the caramel as the bars themselves are already super flavorful. 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.