Coconut Blueberry Cheesecake Bars

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I don’t make a lot of cheesecake. In fact, I think the last time I made cheesecake was over a year ago when I made this sweet potato cheesecake for my friend Jabari. And then he wouldn’t let me share the recipe with you, even though it “wasn’t as good as his aunt’s”…

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This week’s cheesecake isn’t just any old cheesecake. It’s in bar form because it’s more fun and easier to eat and the crust is given a little lift with the addition of flaked coconut to the average graham cracker crust.

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It’s also bursting with blueberries. There’s a good chance that every time you bite into one, you’ll get a little bit of blueberry juice running down your chin. Embrace it. Channel your inner 5 year old!

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I brought some of these to a dinner I was having with a friend of mine and she gave them her approval. If you get the Taylor seal of approval, you’re doing something right!

So we’ve got a fancy coconut crust topped with cheesecake and sprinkled with blueberries. It’s a killer summer dessert!

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Coconut Blueberry Cheesecake Bars

Ingredients

    Crust:
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/4 cup finely crushed graham crackers
  • 1/2 cup all-purpose flour
  • 1/2 cup flaked coconut
  • 1/4 cup sugar
    Cheesecake:
  • 12 oz. cream cheese, softened
  • 2/3 cup sugar
  • 4 eggs
  • 1 tbsp. milk
  • 1 tsp. vanilla extract
  • 2 cups blueberries

Instructions

  1. Preheat oven to 350°F. Lightly grease a 13x9x2" baking pan, set aside.
  2. For the crust, in a small saucepan heat butter over a medium heat until the colour of light brown sugar. Remove from heat and set aside.
  3. In a medium bowl, stir together the graham crackers, flour, coconut, and 1/4 cup sugar. Stir in the melted butter until combined. Evenly press into the bottom of prepared baking pan and bake 8-10 minutes, or until lightly browned.
  4. Meanwhile, in a large mixing bowl beat cream cheese and 2/3 cup sugar until combined. Add eggs, milk and vanilla, beat until combined. Pour over the hot crust and sprinkle with blueberries.
  5. Bake 18-20 minutes or until centre appears set. Cool in pan on rack. Cover and refrigerate, cut into bars/squares when cold and solid.
http://www.bryonycooks.com/coconut-blueberry-cheesecake-bars/

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