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Coconut cheesecake squares |
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Coconut and cheesecake go so well together. To toast coconut flakes, just place them in a skillet over medium heat and brown for about 2 minutes, stirring constantly to prevent burning.
CRUST
- 1/2 cup granulated sugar
- 3 Tbsp unsweetened cocoa powder
- 2 Tbsp vegetable oil
- 1 large egg
- 1/2 tsp vanilla extract
- 2/3 cup all-purpose flour
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FILLING
- 2/3 cup granulated sugar
- 2 Tbsp all-purpose flour
- 3/4 cup light ricotta (5%)
- 1/3 cup light cream cheese (about 3 oz), softened
- 1/3 cup light coconut milk
- 1 large egg
- 1/2 tsp vanilla extract
- 4 Tbsp toasted unsweetened coconut flakes
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- Preheat the oven to 350°F. Lightly coat an 8-inch-square baking pan with cooking spray
- To make the crust, stir together the sugar, cocoa, oil, egg and vanilla in a bowl. Stir in the flour just until combined. Pat the mixture into the bottom of the pan.
- To make the filling, combine the sugar, flour, ricotta, cream cheese, coconut milk, egg and vanilla in a food processor. Purée until the mixture is smooth. Add 3 Tbsp of the toasted coconut. Spread the mixture over the crust.
- Bake in the center of the oven for 25 to 30 minutes or until the center is still slightly loose. Decorate with the remaining coconut. Let the dish cool on a wire rack, then chill until cold.
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Nutritional Analysis per Serving
| Calories |
145 |
| Protein |
3.2 g |
| Fat |
5.7 g |
| Saturated Fat |
2.7 g |
| Carbohydrates |
21 g |
| Cholesterol |
18 mg |
| Sodium |
90 mg |
| Fiber |
0.6 g
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Prep Time: 20 minutes
Bake Time: 25 minutes
Make Ahead:Prepare the day before and refrigerate.
Serves 16 squares
Nutrition Watch:Use light coconut milk, which has over 50% less fat and fewer calories than regular coconut milk.
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