Lemon-Coconut Cheesecake Bars Recipe
Position rack in centre of oven, then preheat to 300°F. Lightly spray an 8-in baking pan with oil.
Combine graham cracker crumbs and butter in a medium bowl until crumbs are evenly moist. Press onto bottom of prepared pan. Refrigerate until ready to use.
Whirl cream cheese in food processor until smooth, scraping down side of bowl, if needed. Add sugar, eggs and vanilla extract. Pulse until just combined. Add coconut and lemon zest. Pulse just until combined.
Pour cream cheese mixture over chilled crumb base, smoothing top. Spoon large dollops of lemon spread over cream cheese mixture. Using the 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 until filling is slightly jiggly, about 50 minutes. Transfer cheesecake to a rack to cool 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: August 11th, 2021
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