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Coconut Blueberry Cheesecake Bars Recipe

Written on Sunday, December 4, 2016 | 5:17:00 PM



makes: 32 servings (1 bar each)

prep: 30 minutes     bake: 26 minutes    chill: 3 hours

Ingredients : 
- 1⁄3 cup butter
- ¾ cup finely crushed graham crackers
- ½ cup flour
- ½ cup flaked coconut
- ½ cup ground pecans
- ¾ cup sugar*
- 1½ 8-ounce packages reduced-fat cream cheese (Neufchâtel), softened
- 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
- 1 tablespoon brandy or fat-free milk
- 1 teaspoon vanilla
- 2 cups blueberries

Preparation Method :
1) Preheat oven to 350°F. Lightly grease a 13×9×2-inch baking pan; set aside.

2) For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar. Remove from heat.

3) In a bowl combine graham crackers, flour, coconut, pecans, and ¼ cup of the sugar. Stir in butter. Press onto bottom of prepared pan. Bake for 8 to 10 minutes or until lightly browned.

4) Meanwhile, in large mixing bowl beat cream cheese and the remaining ½ cup sugar until combined. Add eggs, brandy, and vanilla. Beat until combined. Pour over hot crust. Sprinkle with blueberries.

5) Bake for 18 to 20 minutes or until center appears set. Cool in pan on a wire rack. Cover; chill for 3 hours. Cut into bars. Store, covered, in the refrigerator.

*sugar substitutes: Choose from Splenda Granular or Sweet’N Low bulk or packets. Follow package directions to use product amounts equivalent to ¼ cup and ½ cup sugar).

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