Coconut Cheesecake Bars Recipe
These pressure cooker coconut cheesecake bars are tender, creamy, and simply delicious, offering fast and comforting results.
Equipment
- 1 Oven
- 1 Baking pan 8x8 inch
- 1 Mixing bowls
Ingredients
Ingredients
- ¼ cup unsalted butter melted and cooled
- ¼ cup granulated sugar for the crust
- ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 8 oz cream cheese softened
- ½ cup granulated sugar for the filling
- 2 tablespoons all-purpose flour
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1.5 cups sweetened shredded coconut
Instructions
Instructions
- Preheat your oven to 350°F and grease an 8x8-inch baking pan.
- Melt butter and let it cool completely. Mix with ¼ cup sugar until blended.
- Add flour, baking soda, baking powder, and salt. Stir to form dough.
- Press dough firmly into the bottom of the pan to form the crust.
- Beat cream cheese with sugar until smooth. Stir in flour, and then the egg and vanilla extract.
- Spread the creamy filling over the crust evenly.
- Bake for 30 minutes or until the filling looks set and golden. Cool completely.
- Cut into bars once cooled for clean cuts.
Notes
Serve the coconut cheesecake bars fresh for the best creamy and crispy contrast.