Best 7 Coconut Cream Cheese Squares Recipes

COCONUT CHEESECAKE SQUARES

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.

PHILADELPHIA® 3-STEP® COCONUT CHEESECAKE BARS

Steps:

• Preheat oven to 350°F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan; set aside. Beat cream cheese, sugar, cream of coconut and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
• Pour over crust.
• Bake 20 to 25 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 bars to serve. Store leftover bars in refrigerator.

CHOCOLATE-COCONUT CHEESECAKE SQUARES

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 CREAM CHEESE SQUARES

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking pan.
• In a bowl, mix the cake mix, butter or margarine, 1 egg and 1 tbsp water.
• Press the mixture into the bottom the prepared pan.
• Sprinkle the coconut over the cake mixture; set aside.
• In a bowl, mix the cream cheese, icing sugar, 3 eggs and vanilla.
• Pour evenly over the coconut (do not mix).
• Bake for 40-45 minutes.
• Cool before cutting into slices.

COCONUT CHEESECAKE BARS

Steps:

• Adjust oven rack to middle position. Heat oven to 350 degrees F. Line 9"x13" cake pan with foil so that 2" foil hangs over each side. Butter pan; set aside. In bowl of food processor, add Maria cookies and sugar; pulse until fine crumbs form, about 30 seconds. Add melted butter; pulse to evenly moisten crumbs. Transfer crumbs to prepared pan; using spatula or bottom of glass, press crumbs into even layer. Bake crust until lightly puffed and fragrant, 12-15 minutes; set aside to cool.
• Meanwhile, in medium mixing bowl, using electric mixer, beat together cream cheese, cream of coconut and salt on medium-high speed until well combined, 3-4 minutes. Reduce speed to low; beat in eggs, one at a time, and then vanilla extract until well combined.
• Pour cream cheese mixture into prepared pan. Evenly sprinkle coconut over top. Bake until edges of cheesecake is puffed but middle is barely set, 45 minutes. Cool cheesecake on cooling rack until room temperature. Chill in refrigerator, uncovered, until cold, at least 4 hours, or overnight.
• To remove cheesecake from pan, lifting up foil handles; transfer to cutting board. Cut cheesecake into squares. Serve.

COCONUT-CREAM CHEESE FROSTING

Steps:

• Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.

COCONUT-CREAM CHEESE PIE

Steps:

• Heat oven to 350ºF.
• Combine wafer crumbs, butter and 1/4 cup coconut; press onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool.
• Microwave cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in large bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cup of the remaining coconut and 1 cup COOL WHIP. Pour into crust.
• Add sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.
• Sprinkle toasted coconut over pie just before serving.