Coconut- Raspberry Cheesecake Bars

I got this recipe from an old magazine and it sounded so good I had to try it! It was supposed to be made with blueberries, but since I had just used up the last of my giant container from Costco I used some huge, sweet raspberries instead and they turned out deliciously!

Raspberry Cheesecake Bars
Makes about 18 bars

1/2 cup shredded coconut
3/4 cup graham cracker crumbs
1/2 cup flour
1/4 cup sugar
1/2 cup finely ground pecans
1/2 cup butter

Cheesecake filling:
12 ounces cream cheese (1 and 1/2 8 oz. packages)
1 teaspoon vanilla
4 eggs
2/3 cup sugar
1 tablespoon milk

1. preheat oven to 350 degrees, grease 13x9x2 baking pan and set aside
2. for crust, heat butter in a small pan over medium heat until the color of brown sugar then set aside
3. in a mixing bowl combine 1/4 cup sugar, flour, graham cracker crumbs, coconut, and ground pecans and stir in butter until well mixed
4. press into the bottom of the baking dish and bake 8-10 minutes until lightly browned
5. while crust is baking, beat cream cheese and 2/3 cup sugar until creamy and combined
6. add eggs, milk, and vanilla and beat until combined
7. pour filling over hot crust and sprinkle berries on top
8. bake 18-20 minutes, until the center appears set, and cool on rack
9. cover and refregerate, cut into bars just before serving
(adapted from BHG Mag: May, 2008)


  1. That looks so good! Raspberry season is finished for us, but I'll try with a different kind of fruit.

  2. We really enjoyed these when you brought them over to our home! I did not detect the coconut in the crust until I ate a piece the next day. I really like coconut...yumm...yumm!

  3. I LOVE your recipes and I can't wait to try this.



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