Pina Colada Cheesecake Bars

Submitted by: Academy Canada Culinary Arts Program
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: 30 Minutes or Less

1 1/2 cups graham crumbs
1/2 cup sugar
1/3 cup butter, melted
8 oz cream cheese, room
temperature
1 cup icing sugar, sifted
1 cup canned pineapple tidbits,
drained well and minced
1/2 cup fine coconut
1 tsp rum flavouring
1 cup whipping cream, unwhipped
For the crust: Combine crumbs, sugar and melted butter; press tightly into the bottom of a 9-inch by 13-inch pan.

For the cheesecake: Put everything, except the whipping cream, into a food processor fitted with an S-blade. Blend until smooth and the only texture remaining is pineapple pieces. In a clean bowl, whip the cream until you have medium peaks (not quite firm). Fold cream into the cheese mixture and spread over the cookie base. Refrigerate overnight. Cut into squares and serve with a dollop of cream or some toasted coconut.
Yield: 24 small squares


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