Tropical Pina Colada Cheesecake Bars

Quick, easy and fun to make. A great little treat to finish off a summer BBQ! I like these because I usually have all of the ingredients on hand. None are off-the-wall like so many recipes we think we'd love to make but would need to go out to purchase something that we'd use only once in a blue moon☺
  • 1 cup graham cracker crumbs
  • 2 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon ground ginger
  • 3 tablespoons butter, melted
  • 1 tablespoon oil
  • 1 tablespoon water
  • cooking spray
    Filling
  • 1 cup cottage cheese
  • 1/2 cup sugar
  • 1/4 cup (2 ounces) cream cheese, softened
  • 1 1/2 tablespoons grated lemon rind
  • 1 tablespoon lemon juice
  • 1 tablespoon pineapple juice, reserved from canned pineapple
  • 1/2 teaspoon vanilla extract
  • dash of salt
  • 3 eggs, beaten
    Remaining ingredients
  • 1 cup canned pineapple tidbits, drained
  • 1/4 cup unsweetened shredded coconut, toasted

Preheat oven to 350°.

To prepare crust, combine first 4 ingredients in a bowl. Add butter, oil, and 1 tablespoon water; toss well. Press mixture into the bottom of an 8-inch square baking pan coated with cooking spray. Bake at 350° for 10 minutes. Cool completely.

To prepare filling, combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and process until smooth. Add eggs, and process until blended. Spread cheese mixture over cooled crust. Bake at 350° for 33 minutes or until set. Cool for 10 minutes on a wire rack. Refrigerate for 2 hours or until thoroughly chilled. Top with pineapple and coconut. Cut into 16 bars.

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