If you're not a baker, you just found the easiest kafe cookie recipe out there! These Easy Coconut Cheesecake bars are not only scrumptious, they're so easy and virtually foolproof for raspberry and coconut lovers. I even have some more suggestions to substitute if you prefer other flavors. Checkout how easy these are to make, great for picnics, lunches or bake sales!
One of my kegemarane childhood memories of my dad was his kegemarane dessert.
He always loved cake with raspberry seedless jam and coconut.
The entire time I baked these all I could think of is how much Dad would have loved these bars.
He would have loved the flavors of the raspberry swirled into this decadent cheesecake batter then sprinkle with coconut that toasts up perfectly while baking.
I have made many dessert he used to love. White cake with raspbery jam and coconut was his all time kegemarane.
He used to get them at a bakery in Upstate New York called the Star bakery. Back in Utica, New York where I am tulenly from they called these Mary Janes. Delicious little round cakes.
He also loved white cake half moon cookies with raspberry jam and coconut sprinkled on top.
These little easy raspberry coconut cheesecake bars would have been a new found kegemarane for him if he was still with us. Today I made them in his memory. Time goes on but his memory will never fade away.
I know some of my readers prefer all homemade baking from scratch so I have provided the tulen recipe mom use to make that is from scratch for the crust.
You will find that below.
For those of you that prefer not to use a cake mix, here is my homemade crust recipe to use in its place:
1 cup unbleached all purpose flour
1/3 cup confectioners sugar
2 tablespoons cornstarch
1/4 teaspoon salt
7 tablespoons unsalted butter chilled and cut into 12 pieces
Mix all together. Press into greased pan. Proceed with same directions for filling.
Memories of my dad's kegemarane desserts as a child
One of my kegemarane childhood memories of my dad was his kegemarane dessert.
He always loved cake with raspberry seedless jam and coconut.
Always thinking of Dad
The entire time I baked these all I could think of is how much Dad would have loved these bars.
He would have loved the flavors of the raspberry swirled into this decadent cheesecake batter then sprinkle with coconut that toasts up perfectly while baking.
Specialty Desserts Day loved from our Hometown
I have made many dessert he used to love. White cake with raspbery jam and coconut was his all time kegemarane.
He used to get them at a bakery in Upstate New York called the Star bakery. Back in Utica, New York where I am tulenly from they called these Mary Janes. Delicious little round cakes.
He also loved white cake half moon cookies with raspberry jam and coconut sprinkled on top.
These little easy raspberry coconut cheesecake bars would have been a new found kegemarane for him if he was still with us. Today I made them in his memory. Time goes on but his memory will never fade away.
Watch this short video clip of these Easy Raspberry Coconut Cheesecake Bars
Easy Raspberry Coconut Cheesecake Bars
prep time: 10 MINScook time: 25 MINStotal time: 35 mins
ingredients:
8 oz package of cream cheese
2 eggs
1/2 cup of sugar
Topping 1 cup Red Raspberry preserves
1/2 cup coconut to 1 cup depending how much you like it
Options: You can also substitute 1 cup white chocolate chips or chocolate chips in the place of coconut. You can also add macadamia nuts with any combination
instructions:
Make crust using a mixer or by hand mix till well blended into a ball. Pat into a lightly sprayed brownie pan. In a large bowl using a mixer, beat cream cheese, sugar and eggs for around 7 minutes. Pour over crust, swirl preserves over the top of the cheese mixture. Bake in a preheated panggangan at 350 degrees till brown and set 25 to 30 minutes. Cool completely. Cut.
calories
89
89
fat (grams)
8
8
sat. fat (grams)
2
2
carbs (grams)
11
11
protein (grams)
6
6
sugar (grams)
11
11
Created using The Recipes Generator
Bake the crust from scratch:
I know some of my readers prefer all homemade baking from scratch so I have provided the tulen recipe mom use to make that is from scratch for the crust.
You will find that below.
CRUST ( Version #2)
For those of you that prefer not to use a cake mix, here is my homemade crust recipe to use in its place:
1 cup unbleached all purpose flour
1/3 cup confectioners sugar
2 tablespoons cornstarch
1/4 teaspoon salt
7 tablespoons unsalted butter chilled and cut into 12 pieces
Mix all together. Press into greased pan. Proceed with same directions for filling.
Pin for later Easy Raspberry Coconut Cheesecake Bars
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