Oreo Coconut Cheesecake Bars

After the crazy long post yesterday, I'm going to rest your eyes by making this short and sweet.

Just kidding, I'm going to show your eyes pictures of this cheesecake.  You can give your eyes a break on Saturday. (Woot woot for the weekend!) 

Okay, guys, this cheesecake. It has a thick crust made of Oreo crumbs and coconut which is texture party and then I used coconut oil instead of butter to go with the coconut theme.  And there are supposed to be health benefits with coconut oil and I'm all about putting health into cheesecake. 

Right.  Who am I kidding?

Anyways, and then we have out thick, ultra creamy cheesecake with shreds of coconut all throughout it. Plus, the cheesecake layer only requires four ingredients.  Compared to the most recent recipe (everything was long in the last post!) this ingredient list is so easy. But it sure does taste amazing. 

My favorite part of this was the crust. Crunchy, yet a little chewy from the coconut, and full of chocolate and coconut flavor. I could've eaten the crust by itself! 

When I put this in the oven, I thought, what if my coconut burns?  Thankfully, it didn't, so if you're worried about that, you don't have to anymore. :)  My coconut survived its half hour in the oven and turned out so nice and toasty, the perfect topping to the cheesecake. 

I'm looking forward to the weekend, anyone else with me?  I don't have big plans ... We have practically an all day volleyball tournament which I'm pumped about.  I love my Saturdays and me time (we extroverts do actually like alone time, albeit brief!) but I am loving this years team and season, so its not a sacrifice at all to give up my Saturday. This year has been a blast and we get to play some tougher this teams on Saturday. Our team plays with the competition; we play up when it's tough and we play down when it's easy. Not preferable but it sure makes tough games fun!

 

Oreo Coconut Cheesecake Bars

Recipe Source:  The Sweet {Tooth} Life

Yield: 12-16 servings 

For the crust:

1-1/2 cup Oreo crumbs

3/4 cup sweetened coconut flakes

1/3 cup coconut oil, melted 

For the filling:

2 (8 oz.) low fat cream cheese, softened

3/4 cup sugar

2 eggs 

1/2 cup sweetened coconut flakes 

Garnish:

1/3 cup Oreo crumbs

1/3 cup unsweetened coconut flakes

For the crust: stir Oreo crumbs and cockpit together. Stir in melted coconut oil and press into a lightly greased 9x9 pan. 

For the filling: beat cream cheese and sugar together until smooth, about a minute.  Add eggs and beat well. Stir in coconut. Pour filling over crust. 

For garnish: sprinkle Oreo crumbs over filling and then sprinkle the coconut over the Oreo crumbs. Bake at 350 for 30-35 minutes. Let cool. Refrigerate for several hours before serving.

Related Recipes:

Oreo Cheesecake Reeses Brownies

Oreo Layer Cake



Coconut Cheesecake Stuffed Chocolate Snickerdoodles