Ingredients for Chocolate Chip Coconut Cheesecake Bars
- 8 ounces (225g) softened cream cheese
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1/2 cup (70g) shredded sweetened coconut (optional)
- Refrigerated Chocolate Chip Cookie Dough
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How to Make Chocolate Chip Coconut Cheesecake Bars
- Preheat oven to 350°F (175°C).
- In a medium bowl, beat together 8 ounces (225g) of softened cream cheese, 1/2 cup (100g) granulated sugar, and 1 large egg until completely smooth and creamy.
- If using coconut, stir in 1/2 cup (70g) of shredded sweetened coconut.
- Unwrap one package (14.1 ounces or 400g) of refrigerated crescent roll dough or refrigerated biscuits.
- Press half of the dough evenly into the bottom of an ungreased 9x9 inch baking pan.
- Spread the cream cheese mixture evenly over the pressed dough.
- Crumble the remaining dough and sprinkle it evenly over the cream cheese mixture.
- Bake for 35-40 minutes, or until the bars are golden brown and set. A toothpick inserted into the center should come out clean.
- Let the bars cool completely in the pan for at least 30 minutes.
- Refrigerate for at least 1 hour to allow the bars to chill and set completely before cutting and serving.
- Cut into bars and serve chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
25g
Fat
26g
Carbs
8g
