Best 2 Coconut Cheesecake Squares Recipes
Indulge in a tropical delight with our delectable Coconut Cheesecake Squares. These luscious treats combine the richness of cheesecake with the refreshing flavors of coconut, resulting in an explosion of taste in every bite. Each square features a creamy coconut filling nestled on a graham cracker crust, topped with a layer of whipped cream and toasted coconut flakes. Not only will these squares satisfy your sweet cravings, but they're also a feast for the eyes, making them perfect for any occasion. With three variations – Classic, Chocolate Swirl, and Raspberry Swirl – these cheesecake squares offer a variety of taste experiences, ensuring there's a flavor combination to suit every palate. Get ready to embark on a culinary journey to paradise with our Coconut Cheesecake Squares.
Here are our top 2 tried and tested recipes!
CHOCOLATE-COCONUT CHEESECAKE SQUARES
With its cheesecake center nestled between toasted coconut and a fudgy crust, this rich treat just may be the candy bar of your dreams. Be sure to use unsweetened dried coconut, sometimes labeled "desiccated."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 7 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
- Stir together graham cracker crumbs and 2 cups coconut.
- Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.
- Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.
- Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
- Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.
- Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.
- Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts.
COCONUT CHEESECAKE SQUARES
The tropics lend flavor inspiration to this twist on cheesecake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Spray bottom and sides of 9-inch square pan with cooking spray. In small bowl, mix crushed cookies, butter and 3 tablespoons sugar until blended. Press mixture in bottom of pan. Bake 15 minutes. Cool completely.
- In large bowl, beat cream cheese, 1 cup sugar and the flour with electric mixer on medium speed 2 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended. Add coconut milk, lime peel and lime juice; beat on low speed until blended. Stir in 1 cup of the coconut. Pour over baked cooled crust. Top with remaining 1 cup coconut.
- Bake 45 to 50 minutes or until set. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 1 hour. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 348, Carbohydrate 32 g, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 265 mg
Tips:
- To achieve a creamy and smooth cheesecake filling, ensure that the cream cheese is at room temperature before mixing. This will allow it to blend seamlessly with the other ingredients.
- For a richer and more flavorful cheesecake, use full-fat cream cheese. It contributes to a creamier texture and a more pronounced taste.
- Do not overmix the cheesecake batter. Overmixing can result in a dense and crumbly texture. Mix just until the ingredients are well combined.
- To prevent cracking, bake the cheesecake in a water bath. The water bath creates a humid environment that helps the cheesecake cook evenly and prevents the top from overcooking.
- Allow the cheesecake to cool completely before refrigerating. This will help it set properly and develop its full flavor.
- For a gluten-free crust, use crushed gluten-free cookies or graham crackers.
- If you are using a springform pan, wrap the bottom with aluminum foil to prevent water from leaking into the pan during the water bath.
- Garnish the cheesecake with fresh fruit, whipped cream, or grated chocolate before serving.
Conclusion:
The coconut cheesecake squares are a delightful dessert that combines the tropical flavors of coconut and cream cheese. They are perfect for any occasion, whether it's a summer gathering or a special holiday celebration. With a creamy and smooth filling, a crispy crust, and a hint of coconut, these cheesecake squares are sure to be a hit. So why not try them out and indulge in their deliciousness?
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