While I may have bought cans of pumpkin at the grocery store last week, I’m not quite ready to let go of summer … so I whipped up these summery, coconut-blueberry cheesecake bars =). They were delicious! Although cheesecakes are definitely a year-round dessert, I prefer them in them in warmer weather. There’s nothing like some cool, creamy cheesecake on a hot summer day – yum! And although at times there’s a hint of fall in the air, the high temperatures are still in the upper 80s here in Tennessee – plenty hot enough for a cool dessert ;). Give these cheesecake bars a chance before you begin your pumpkin obsession, okay? It’s not even officially fall yet. You’ll have plenty of time for those (bazillion) pumpkin recipes you’ve got pinned ;). Enjoy!
Blueberry Coconut Cheesecake Bars
for the crust:
1 cup graham cracker crumbs
1/2 cup shredded coconut
1/2 cup pecans
4 tbsp butter, melted
2 tbsp sugar
for the filling:
12 oz neufatchel cream cheese, room temperature
1/2 cup sugar
1 egg
1 tsp coconut extract
1/2 cup shredded coconut
1 cup fresh blueberries
1. Preheat oven to 350 degrees. Spray 9 inch square pan lightly with non-stick spray.
2. In food processor, combine graham cracker crumbs, coconut, sugar, and pecans. Pulse until coconut and pecans are finely ground. Add in melted butter and pulse until evenly combined.
3. Press mixture into prepared pan. Bake for 15 minutes or until edges are lightly browned.
4. While crust is baking, combine cream cheese and sugar in bowl of stand mixer and beat with paddle attachment until smooth, about a minute. Add in egg and coconut extract and beat until combined.
5. Stir in coconut and blueberries. Pour over crust. Return to oven and bake for 30 minutes or until center is almost set. Cool completely and refrigerate for several hours or overnight before serving.
