It doesn't get any easier than this!
We made these cheesecake bars for a party we went to and it was a definite hit! Although the coconut is optional, it was brought up over and over again that they really liked the addition of it, unlike other cheesecake bar recipes.
After buying everything we needed to make them, we decided to double the recipe. While we didn't have time to go out and buy another roll of refrigerated cookie mix, we had the ingredients to make chocolate chip cookies. It was the perfect solution and I suggest it is an excellent substitute if you prefer to use your favorite recipe for cookies. Honestly, I think any cookie would be delicious . . . sugar cookies, peanut butter cookies . . . whatever you love or a combination of two different cookies.
The next time we make a double batch, it will be made in two separate pans rather than one larger pan since the middle did not cook quite enough and didn't fully harden as it chilled. We left that part home and it was delicious the next day after it had a while to harden. I just don't recommend doing that.
The cheesecake mixture was perfect and delicious . . . nice creaminess that was so enhanced by the coconut.
All in all . . . we loved it!
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1/2 cup coconut, if desired
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled.
For bars, cut into 4 rows by 4 rows.
Store in refrigerator.
Photo and recipe source: