Coconut Cheesecake Squares with Caramel Topping – a delicious recipe with graham crumbs, butter, sugar, Cream Cheese, vanilla, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan.
3
Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended.
4
Add eggs; mix just until blended.
5
Stir in 1 cup coconut; pour over crust.
6
Sprinkle with remaining coconut.
7
Bake 30 min.
8
or until centre is almost set.
9
Cool.
10
Refrigerate 3 hours.
11
Cut cheesecake into 24 squares just before serving.
12
Spoon caramel topping into small heavy-duty resealable plastic bag.
13
Microwave on HIGH 40 sec.
14
to 1 min.
15
or just until topping is slightly softened.
16
Cut small piece off one bottom corner of bag; use to squeeze topping over cheesecake squares.
1303
kcal
Calories
102
g
Fat
61
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups graham crumbs, 1/3 cup butter, melted, 1 cup sugar, divided, 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened, and more.
Yes, Coconut Cheesecake Squares with Caramel Topping falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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