Where every 2nd
Friday of the month I, Sandra from A Dash of Sanity, will be sharing one of my
favorite recipes with the friends of Love Bakes Good Cakes.
and I am so ready to welcome back backyard barbeques, swim parties, flip flops,
and easy recipe to serve for dessert – the part of the meal I love to simplify
and can’t live without.
there are so many things you can easily make in advance, let chill, and serve
when ready – just like these fabulous cheesecake bars. You can make them in less than 20 minutes, let
them chill (about 1-2 hours), then serve.
for a barbeque or summer potluck.
know to ask when they get home from school, “What’s for dessert.” I love a
sweet ending! Don’t you?
cheesecake bars easy to prepare, they are also full of flavor. Not overly
sweet, this dessert is well balanced using ingredients like cream cheese and
white chocolate on top a macadamia nut coconut crust.
low-fat? Great, use fat-free cream cheese and cool whip, an easy-to-substitute calorie
this with you today, and I’m looking forward to our next Foodie Friday!
Sanity original, shared especially for my friend Jamie!
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Serves: 18 Prep Time: 10 minutes Bake Time: 0 minutes Assemble Time: 10 minutes
Macadamia Nut Coconut
chocolate from the cheesecake bars below)
amount with butter. If you use the oil,
you don’t have to bake it. If you use
butter, you’ll need to bake the crust at 350 for 10-12 minutes.
Macadamia Nut Coconut
paper (wax paper), extending over all sides.
nuts and finely grind until they are broken and chopped
into small pieces – make sure not to
over process, you don’t want to get a paste.
white chocolate chips. Stir until
completely melted. Remove and set aside.
In a small mixing bowl, add ground macadamia nuts and oil or butter, and mix
until well combined. Add coconut and melted
white chocolate. It should be wet, but not runny. At this point, if you used
coconut oil, press it into prepared 9×13 pan and put in the refrigerator to
chill. If you used butter, bake in preheated oven at 350 for 10-12 minutes or
until crust is light golden. Allow to cool completely before adding cheesecake.
zest peel in large bowl until smooth. Beat in remaining melted white chocolate.
If chocolate has started to harden, place back on simmering water until melted
and there are no chunks. Allow to cool,
and then mix into cream cheese mixture. Fold in Cool Whip; spread over prepared crust.
Chill until filling is slightly firm. I
like it between 1-2 hours. Using the parchment to help, lift cheesecake out of
pan. Cut into 18 bars. Garnish with chocolate curls, and if desired, lime zest. Store in the refrigerator until ready to serve.
Kids review: They didn’t notice the nut crust, score! They all loved this bar and were excited to make their own twist to it too.
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