Delicious Pina Colada Cheesecake Bars Recipe

Delicious Pina Colada Cheesecake Bars Recipe - Vacation in dessert form. #delicious #pinacolada #cheesecake #bars #cheesecakebars #minicake #cakes #cakerecipe #dessert #summerrecipe #summerdessert #summerfood #recipeoftheday

Delicious Pina Colada Cheesecake Bars Recipe - Vacation in dessert form. #delicious #pinacolada #cheesecake #bars #cheesecakebars #minicake #cakes #cakerecipe #dessert #summerrecipe #summerdessert #summerfood #recipeoftheday

6 tbsp. butter, melted
1/4 tsp. kosher salt
1 1/2 c. finely ground graham cracker crumbs (from 12 graham crackers)
1/4 c. granulated sugar
3/4 c. untoasted sweetened coconut flakes
1/2 c. granulated sugar
2 (8-oz.) blocks cream cheese, room temperature
1 c. coconut milk, from 1 (13.66-oz.) Thai Kitchen coconut milk
3 large eggs
1/4 tsp. kosher salt
1 c. canned pineapple juice
1/4 tsp. kosher salt
1 c. granulated sugar
9 large egg yolks
10 tbsp. butter, cut into 1/2" pieces
3/4 c. toasted sweetened coconut flakes
16 maraschino cherries with stems
2 c. whipped cream topping

First, preheat oven to 325° and line a 9" square baking pan with parchment paper, leaving an overhang on two sides.
Make crust: In a medium bowl, combine graham crackers with sugar, melted butter, and salt.
Transfer to prepared pan, and gently press in to make an even crust.
Bake until lightly golden, about 12 minutes.
Let cool on a wire rack while making the filling.
Make filling: In a large bowl, beat cream cheese with sugar until light and fluffy, 2 minutes.
Beat in coconut milk, eggs, and salt until smooth.
Stir in coconut flakes.
Pour mixture over crust and bake until just set, about 45 minutes.
Cool completely in pan.
Cover with plastic wrap and refrigerate until well chilled, at least 2 hours.
Meanwhile, make pineapple filling: In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt.
Add butter and place over medium heat.
Cook pineapple mixture, stirring constantly and scraping the bottom and sides of the pans, until the butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes.
Remove from heat and strain through a fine-mesh sieve into a medium heatproof bowl.
Refrigerate until very cold, at least 1 hour.
Spread cooled pineapple mixture evenly over cooled bars and spread whipped cream on top.
Sprinkle with toasted coconut and keep chilled until ready to serve.
Use parchment paper overhang to lift cheesecake out of pan.
Cut into 16 squares.
Top each square with a maraschino cherry before serving.
Serve & Enjoy!

Recipe adapted from:

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