Yup, you read that right: You're just three steps away from serving up scrumptious coconut cheesecake bars.
What You Need
Original recipe yields 16 servings
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 egg s
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Let's Make It
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.
Enjoy a serving, 1 bar, of this rich dessert on occasion.
Kosher for Passover
To prepare this recipe for Passover, select food products that are Kosher for Passover as needed. Consult with your rabbi if you have any questions.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1 bar each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.