Piña Colada Cheesecake Bars

Photo: Jeff Kauck; Styling: Melanie J. Clarke

This uses a small amount of coconut flour, which is slightly sweet, high in fiber (3 grams per tablespoon), and gluten-free. Look for it in health-food stores or order online from Bob's Red Mill (www.bobsredmill.com). You also can substitute an equal amount of all-purpose flour. Standard lemons work well in this recipe, but Meyer lemons, which have sweeter flavor, are a good substitute if you see them in the store (or have a tree in your greenhouse).

Yield: 16 servings (serving size: 1 bar)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 35%
  • Fat: 4.6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.1g
  • Carbohydrate: 15.4g
  • Fiber: 0.9g
  • Cholesterol: 6mg
  • Iron: 0.5mg
  • Sodium: 142mg
  • Calcium: 27mg

Ingredients

  • Crust:
  • 1 cup graham cracker crumbs
  • 2 tablespoons coconut flour or all-purpose flour
  • 2 tablespoons turbinado sugar
  • 1/2 teaspoon ground ginger
  • 2 tablespoons butter, melted
  • 1 tablespoon canola oil
  • 1 tablespoon water
  • Cooking spray
  • Filling:
  • 1 cup 2% low-fat cottage cheese
  • 1/2 cup sugar
  • 1/4 cup (2 ounces) block-style fat-free cream cheese, softened
  • 1 1/2 tablespoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon pineapple juice
  • 1/2 teaspoon vanilla extract
  • Dash of salt
  • 3/4 cup egg substitute
  • Remaining ingredients:
  • 1 cup chopped fresh pineapple
  • 1/4 cup unsweetened shredded coconut, toasted

Preparation

  1. Preheat oven to 350°.
  2. To prepare crust, combine first 4 ingredients in a bowl. Add butter, oil, and 1 tablespoon water; toss well. Press mixture into the bottom of an 8-inch square baking pan coated with cooking spray. Bake at 350° for 10 minutes. Cool completely on a wire rack.
  3. To prepare filling, combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and process until smooth. Add egg substitute, and process until blended. Spread cheese mixture over cooled crust. Bake at 350° for 33 minutes or until set. Cool for 10 minutes on a wire rack. Refrigerate for 2 hours or until thoroughly chilled. Top with pineapple and coconut. Cut into 16 bars.
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