Red White and Blue Cheesecake

Coconut Cheesecake

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These No-Bake Coconut Cheesecake Bars are so rich and delicious with sweet coconut in a cream cheese filling with a buttery graham cracker crust. Perfect for Memorial Day or 4th of July!

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Ingredients: – 1 sleeve graham crackers (around 1 1/2 cups) – 1/4 cup granulated sugar – 6 tablespoons butter – 16 ounces cream cheese softened to room temperature – 1 cup powdered sugar – 1/4 cup sour cream – 8 ounces Cool Whip – 1 cup Shredded Coconut – 1/2 teaspoon coconut extract – 3 cups mixed berries

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Directions: – Finely crush the graham crackers in a food processor or by placing them in a large freezer bag and roll over them with a rolling pin. Mix the graham cracker crumbs, melted butter, and sugar in a small bowl and then firmly press it into the bottom of a 9-inch square or 11×17 inch rectangular pan. Place in the refrigerator while making the filling.

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– In a large bowl using a hand mixer, beat the cream cheese for around 3 minutes until smooth and fluffy. Slowly beat in powdered sugar until well combined. Gently fold in sour cream and Cool Whip. Stir in shredded coconut and coconut extract until combined.

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– Pour filling into the graham cracker crust and smooth the top. Cover and refrigerate at least 6 hours or overnight. When ready to serve, cut into 12 bars and top with fresh berries or topping of choice. Enjoy!

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Go to whiskfulcooking.com for more delicious recipes!

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Coconut Cheesecake