Peanut Butter Coconut Cheesecake Bars
User Reviews
5.0
6 reviews
Excellent
Peanut Butter Coconut Cheesecake Bars
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Dense, chewy peanut butter bars with a thick layer of coconut cheesecake filling are the perfect dessert.
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Ingredients
Cookie Dough
- 1 cup butter room temperature
- 1 cup creamy peanut butter
- 1 1/2 cups brown sugar packed
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoon angel flake sweetened coconut to top the bars
Cheesecake
- 8 ounces cream cheese room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- 1 egg
- 1 cup angel flake sweetened coconut
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Instructions
Cookie Dough
- Preheat oven to 350 degrees. Line a 11x7 pan with heavy duty tin foil. Spray with non-stick cooking spray.
- In a large mixing bowl, add in the butter and peanut butter. Mix until combined.
- Add in the brown and granulated sugars and beat until light and fluffy. It will take 2 minutes. Scrape down the sides.
- Add in the egg and vanilla. Mix on medium until the egg is incorporated. Scrape down the sides.
- Add the flour, baking soda, and salt into the butter mixture. Mix on low until the dough forms a ball. Turn on high and beat for another 20 seconds. Set aside.
Cheesecake
- In a large bowl, add in the cream cheese and sugar. Mix on medium until light and fluffy. Scrape down the sides.
- Add in the egg and vanilla and beat on medium until incorporated. Scrape down the sides.
- Add in the coconut and stir until incorporated.
Assemble
- Add half of the cookie dough into the bottom of the pan. Press it out so it reaches all the edges and is even.
- Spread the cheesecake mixture to the top of the cookie dough. Spread it out so it's even and touches the edges.
- Sprinkle the remaining cookie dough on top. I placed bits all over and made sure I covered the edges. The pan will be super full, but won't overflow.
- Place in the oven and bake for 30 minutes. Remove from the oven and let cool. Chill in the fridge 2 -3 hours before cutting. The tin foil will allow the bars to be easily pulled out of the pan to cut and serve.
Notes
- To store any leftover cheesecake bars, place in an air tight container in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Calories
950kcal
(48%)
Carbohydrates
105g
(35%)
Protein
15g
(30%)
Fat
55g
(85%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
6g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
131mg
(44%)
Sodium
761mg
(32%)
Potassium
392mg
(11%)
Fiber
4g
(16%)
Sugar
69g
(138%)
Vitamin A
1149IU
(23%)
Calcium
98mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 950 kcal
% Daily Value*
| Calories | 950kcal | 48% |
| Carbohydrates | 105g | 35% |
| Protein | 15g | 30% |
| Fat | 55g | 85% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 131mg | 44% |
| Sodium | 761mg | 32% |
| Potassium | 392mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 69g | 138% |
| Vitamin A | 1149IU | 23% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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