Coconut Mousse Cheesecake Bars
Description
A creamy and dreamy dessert that combines the best of cheesecake and coconut mousse.
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon salt
Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup shredded coconut
- 1/4 cup unsalted butter, melted
Coconut Mousse
- 8 ounces heavy cream
- 1/2 cup granulated sugar
- 1/4 cup unsweetened shredded coconut
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Line an 8-inch square baking dish with parchment paper.
- Prepare the crust by mixing flour, sugar, and salt in a medium bowl. Add softened butter and mix until crumbly. Press mixture into prepared baking dish.
- Bake the crust for 20-25 minutes or until lightly golden brown.
- In a large mixing bowl, beat cream cheese until smooth. Add granulated sugar, eggs, and vanilla extract; mix well.
- Pour coconut milk and shredded coconut over cream cheese mixture; mix until combined.
- Stir in melted butter.
- Pour cheesecake batter into prepared baking dish over crust.
- Bake for 25-30 minutes or until edges are set and center is slightly jiggly.
- Allow cheesecake to cool completely on a wire rack.
- Prepare coconut mousse by whipping heavy cream, granulated sugar, unsweetened shredded coconut, and vanilla extract until stiff peaks form.
- Spread coconut mousse over cooled cheesecake layer.
- Refrigerate for at least 4 hours or overnight before cutting into bars and serving.
Enjoy your Coconut Mousse Cheesecake Bars!