Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, caramel coconut cheesecake bars. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Check Our Step-By-Step Guide To Cook Different Styles Of Cheesecake Recipes! Sweet, creamy, no-bake coconut cheesecake sits on top of a crunchy chocolate graham cracker crust. Sprinkled with chocolate chips and drizzled with salted caramel sauce, these Coconut Cheesecake Bars are a surprisingly easy-to-make, absolutely decadent treat!
Caramel Coconut Cheesecake Bars is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Caramel Coconut Cheesecake Bars is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have caramel coconut cheesecake bars using 14 ingredients and 21 steps. Here is how you can achieve that.
The ingredients needed to make Caramel Coconut Cheesecake Bars:
- Make ready For Crust
- Take 2 cups Pepperidge Farms Tahiti Coconut cookies, crushed
- Take 3 1/2 tablespoons butter, melted
- Prepare For Cheesecake Layer
- Get 2 (8 ounce) packages of cream cheese, at room temperature
- Prepare 1 large egg
- Get 1/4 cup sour cream
- Make ready 1/3 cup granulated sugar
- Take 1 1/2 teaspoons vanilla extract
- Get 1/4 teaspoon salt
- Prepare For Topping
- Get 1 cup my salted caramel sauce, I'mnmy profile
- Take 1 1/2 cup toasted coconut
- Prepare 3.5 ounces Lindor Extra Creamy Milk Chocolate, chopped
Rich and creamy, filled with apple and caramel, this is one dessert you can't get enough of. This recipe reminds me of fall with fresh apples baked right into the apple crisp layer. There is nothing better than cheesecake and caramel apples. These Easy Salted Caramel Cheesecake Bars are the perfect no-bake dessert with a graham cracker crust, drizzled with caramel sauce, and then sprinkled with flaky sea salt..
Steps to make Caramel Coconut Cheesecake Bars:
- 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
- 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
- Make Cheesecake Layer
- Beat cream cheese sugar, salt and vanilla until smooth
- Add egg and beat in then fold in sour cream
- Spread over prepared crust and bake on a foil lined baking sheet for 25 to 30 minutes until just set. Cool completely
- Make Topping
- Heat caramel sauce just a few second in the microwave until liquid in texture
- Gently fold in toasted coconut
- Spread over cheesecake layer and refrigerate until cold, about 1 hour
- Melt milk chocolate in microwave until smooth
- Drizzle over coconut/caramel. Return to refrigerator until set. Cut I'm to bars
- Lift cold bars out of pan by lifting out with foil
- Cut into bars. Refrigerate or freeze to store. They should be kept chilled until right before serving.
Coconut flour is dense and drying. The caramel loosens up the cream cheese mixture a bit, making it less thick than some cheesecakes. So if you prefer a thicker cheesecake, you can cut back on the caramel in the filling. To finish off the cheesecake, add the remaining toasted coconut, mini chocolate chips and caramel and chocolate sauce. Coconut Cheesecake Bars recipe - the best coconut cheesecake bars I have ever had!
So that’s going to wrap it up with this special food caramel coconut cheesecake bars recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
