Coconut Cheesecake Squares

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.

RECIPE INSTRUCTIONS
1. Preheat the oven to 350°F. Lightly coat an 8-inch-square baking pan with cooking spray.

2. 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.

3. 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.

4. 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.

INGREDIENTS
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

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

NOTES
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

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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