Piña Colada Cheesecake Bars

Photo: Oxmoor House

This recipe 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. You also can substitute an equal amount of gluten-free all-purpose flour.

Yield: 16 servings (serving size: 1 bar)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 117
  • 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

  • 1 cup gluten-free graham cracker crumbs
  • 2 tablespoons coconut flour
  • 2 tablespoons turbinado sugar
  • 1/2 teaspoon ground ginger
  • 2 tablespoons butter, melted
  • 1 tablespoon canola oil
  • 1 tablespoon water
  • Cooking spray
  • 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
  • 1 cup chopped fresh pineapple
  • 1/4 cup shredded unsweetened coconut, toasted

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Combine first 4 ingredients in a bowl. Add butter, oil, and 1 tablespoon water; toss well. Press mixture into bottom of an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 10 minutes. Cool completely on a wire rack.
  3. 3. Place cottage cheese and next 7 ingredients in a food processor; 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 10 minutes on a wire rack. Refrigerate 2 hours or until thoroughly chilled. Top with pineapple and coconut. Cut into 16 bars.
Note:

Standard lemons work well in this recipe, but Meyer lemons, which have a sweeter flavor, are a delicious substitute if you can find them in good condition. Often, you'll find lemons that are too soft, or dry and shriveled. Avoid these. What you want are plump, shiny-skinned fruits that are firm but not hard and seemingly heavy for their size, which is a good sign that they're full of juice.

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