Coconut Macaroon Cheesecake Bars

A no-bake cheesecake bar infused with the flavors of coconut macaroons.

Ingredients

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup unsweetened shredded coconut
• 1 teaspoon vanilla extract
• 1 cup graham cracker crumbs
• 1/4 cup melted unsalted butter
• 1 cup sweetened condensed milk
• 1 cup shredded coconut for garnish

Instructions

Make the Coconut Macaroon Crust

In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Stir in the unsweetened shredded coconut.

Press the mixture into the bottom of a 9x9 inch pan.

Prepare the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and vanilla extract. Mix until combined.

Stir in the sweetened condensed milk.

Assemble the Bars

Pour the cheesecake mixture over the coconut macaroon crust.

Refrigerate for at least 4 hours or overnight.

Cut into bars and garnish with shredded coconut.

Enjoy your Coconut Macaroon Cheesecake Bars!