Tropical Coconut Cream Granola Cheesecake

This recipe is brought to you from our friend Party Pinching! Using our seasonal Coconut Cream Chewy Granola Bars and easy directions, this recipe is the perfect summer surprise for your family and friends! And the best part is no oven is required making it a no-bake recipe! For step-by-step directions with pictures, please visit here.

Sunbelt Bakery Coconut Cream Chewy Granola Bars are seasonally available for a limited time only from May through August. For more information on available products near you, be sure to check out the "where to buy" page here. As always, we recommend calling your nearest retail store for availability. You can also order online, while the product is available, by checking out our online store here.

Makes 8-10 Servings


Cheesecake Filling Ingredients:

12 Ounce Cream Cheese Block, room temperature

14 Ounce Sweetened Condensed Milk

1 Can Pineapple Tidbits, drained

1 Teaspoon Coconut Extract

1 Large Whipped Topping Container, thawed


Crust Ingredients:

1 Box Sunbelt Bakery seasonal Coconut Cream Chewy Granola Bars

3 Tablespoons Butter, melted

2 Tablespoons Granulated Sugar


Recommended Garnish Ingredients:

Dried Pineapple Flowers (get recipe here)

Toasted Coconut Pieces

Whipped Topping

Mint Leaves

Mini Orchid Leaves, (they're edible!)


Supplies:
9-inch Springform Pan

Parchment Paper or Non-stick Cooking Spray

Food Processor or Blender

Hand Mixer

Directions:

  1. Unwrap all 8 chewy granola bars and blend finely.
  2. Mix the crumbled granola bars with melted butter and granulated sugar.
  3. In a prepared springform pan (spray the bottom with non-stick cooking spray or line with parchment paper), press the crust mixture evenly on the bottom of the pan.
  4. In a large mixing, add cream cheese and blend until smooth and creamy. Then add in the sweetened condensed milk and coconut extract; blend until fully combined.
  5. Drain the can of pineapple tidbits.
  6. Using a spatula, fold in the pineapple tidbits and whipped topping into the cream cheese mixture.
  7. Spoon the mixture on top of the crust in the springform pan and smooth the top.
  8. Freeze or refrigerate overnight.
  9. When ready to serve, garnish with dried pineapple flowers, mini orchid leaves, mint leaves, whipped topping and shredded toasted coconut pieces!

Product Used:

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