Recipe of Super Quick Caramel Coconut Cheesecake Bars

Caramel Coconut Cheesecake Bars Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Coconut Cheesecake Bars recipe - the best coconut cheesecake bars I have ever had! The no graham cracker crust is a must-try.

Here is the best “Caramel Coconut Cheesecake Bars” recipe we have found so far. This will be really delicious.

Ingredients of Caramel Coconut Cheesecake Bars

1. Take of For Crust.
2. Make ready 2 cups of Pepperidge Farms Tahiti Coconut cookies, crushed.
3. You need 3 1/2 tablespoons of butter, melted.
4. Take of For Cheesecake Layer.
5. Prepare 2 (8 ounce) of packages of cream cheese, at room temperature.
6. You need 1 of large egg.
7. It’s 1/4 cup of sour cream.
8. You need 1/3 cup of granulated sugar.
9. Take 1 1/2 teaspoons of vanilla extract.
10. Prepare 1/4 teaspoon of salt.
11. It’s of For Topping.
12. Make ready 1 cup of my salted caramel sauce, I'mnmy profile.
13. It’s 1 1/2 cup of toasted coconut.
14. Prepare 3.5 ounces of Lindor Extra Creamy Milk Chocolate, chopped.

I hope you like my recipe for homemade coconut caramel chocolate bars.Things might get pretty simple sometimes but.These mango cheesecake bars are baked with creamy coconut cheesecake and swirled with homemade mango curd.They're the perfect summer Tips for adding curd to cheesecake bars.

Caramel Coconut Cheesecake Bars instructions

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.
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10. Spread over prepared crust and bake on a foil lined baking sheet for 25 to 30 minutes until just set. Cool completely.
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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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See more ideas about Coconut cheesecake bars recipe, Coconut cheesecake, Southern fried cabbage.Creamy, sweet, perfect amount of coconut in every bite, no crumbly crust - these cheesecake bars are one of the best I've ever made.Coconut Cheesecake Bars. this link is to an external site that may or may not meet accessibility guidelines.

For the curd, you can either make it the day before to save time or at the start of the recipe.In the meantime let's talk Caramel Coconut Bars.You should make these because it'll probably hurt my feelings if you don't.Along with rationalization I do guilt too.Mix up a simple coconut cookie base.