Lemon-Coconut Cheesecake Bars
Preheat oven to 300 F. Lightly coat an 8-in. square pan with butter or cooking spray. Microwave butter in a medium bowl, on medium, until melted, 1 min. Stir in crumbs until evenly moist. Press onto bottom of pan. Chill while preparing filling.
Whirl cream cheese in food processor until smooth, scraping down side of bowl, if needed. Add sugar, eggs and vanilla. Pulse until mixed. Add lemon zest and coconut. Pulse just until combined.
Pour over chilled base, smoothing top. Spoon large dollops of lemon spread over cream cheese mixture. Using tip of a knife, swirl spread through cream cheese a few times, creating a wavy pattern. Keep swirls shallow, about 1/2-in. deep.
Bake in centre of oven until filling is slightly jiggly, 50 min. Cool on a rack for 1 hour, then refrigerate at least 4 hours, preferably overnight. Cut into 12 bars. Refrigerate up to 5 days or wrap in foil and freeze up to 2 months.
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Last updated: October 27th, 2020
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