Best 2 Coconut Cheesecake Squares Recipes

Coconut cheesecake squares are a delectable treat that combines the tropical flavors of coconut and the creamy richness of cheesecake. These delightful squares are a perfect balance of sweetness, tanginess, and texture. Whether you're a seasoned baker or a beginner in the kitchen, this article will guide you through the steps of creating your own coconut cheesecake squares, ensuring a delicious and satisfying dessert experience.

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CHOCOLATE-COCONUT CHEESECAKE SQUARES

Chocolate-Coconut Cheesecake Squares image

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

Ingredients

2 cups finely ground graham crackers (from 15 rectangles)
3 cups (10 ounces) finely shredded unsweetened coconut
5 ounces semisweet chocolate, finely chopped
2 ounces milk chocolate, finely chopped
1 cup plus 3 tablespoons granulated sugar
1 stick ( 1/2 cup) unsalted butter, cut into 2-inch pieces, plus more for pan
3 large eggs plus 5 large egg yolks
12 ounces cream cheese, room temperature

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

Coconut Cheesecake Squares image

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

Ingredients

1 1/2 cups crushed gingersnap cookies or other crisp cookies (about 24 cookies)
1/4 cup butter or margarine, melted
3 tablespoons sugar
3 packages (8 oz each) cream cheese, softened
1 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
3 eggs
1/3 cup canned coconut milk (not cream of coconut)
2 teaspoons grated lime peel
3 tablespoons fresh lime juice
2 cups flaked coconut

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:

Use high-quality ingredients. Fresh, high-quality ingredients will result in a more delicious cheesecake. For the best flavor, use full-fat cream cheese, unsweetened coconut milk, and pure vanilla extract.
Make sure the cream cheese is at room temperature. This will help it beat smoothly and evenly. If the cream cheese is too cold, it will be difficult to beat and may result in a lumpy cheesecake. To bring the cream cheese to room temperature quickly, place it in a warm water bath for 10-15 minutes, stirring occasionally.
Don't overbeat the cheesecake batter. Overbeating can make the cheesecake tough and dense. Beat the batter until it is just smooth and combined.
Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking. To create a water bath, place the cheesecake pan inside a larger pan filled with hot water. The water should come halfway up the sides of the cheesecake pan.
Chill the cheesecake before serving. This will help it set and firm up. For the best flavor, chill the cheesecake for at least 4 hours before serving.

Conclusion:

Coconut cheesecake squares are a delicious and easy-to-make dessert that is perfect for any occasion. With a creamy coconut filling and a graham cracker crust, these cheesecake squares are sure to be a hit. Follow the tips above to make sure your coconut cheesecake squares turn out perfect every time.