Microwave on HIGH 3 min. Add cream cheese, sugar, crushed pineapple and vanilla extract, and mix thoroughly. Forget cheesecake, forget all other bars, these squares are the love child of both and has all of their best features! Oh my gosh. So I leave out the pineapple and sub in the zest of one lemon. I can’t wait to try it! Refrigerate for 4 hours or overnight. • Step 2:Place the cream cheese and pineapple in a medium bowl. These are going to be on my Easter dessert table every single year! Jun 26, 2017 - Explore Tara Skeens's board "Pineapple cream cheese bars" on Pinterest. This has a cream cheese filling that … Thank you. I actually don’t even work with cream cheese until I’ve warmed it up anymore, it’s not worth the lumps! I am going to make these today. I would rather burn down my house than clean it. This freezes exceptionally well! Combine the flour,granulated sugar and butter until well combined and crumbly. Mix until creamy. Stir in the drained pineapple. I love all things pineapple and coconut! A reviewer has stated this makes the mixture a bit more firm and easier to work with. Mix cream cheese and 1 cup powdered sugar until frosting texture. I made these tonight, and the crust seemed overly buttery. Stir in pinapple, nuts, coconut, 1/2 cup flour, baking powder, cream cheese, salt and rum extract. … Oooh, those sound awesome, love this idea! Enter your email below to get our recipes sent to your inbox when a new one is published! I love pineapple and coconut — will have to make these!! For a doubled recipe: Chop, 1½ cups nuts (you might want to choose a milder nut then macadamia nuts like chopped almond slivers for … You are going to love these! ), The Spruce Eats uses cookies to provide you with a great user experience. These are so perfect for a sideboard dainty tray, or tea time or breakfast Monday morning. Drain pineapple well in a colander; set aside. Get it free when you sign up for our newsletter! Heat oven to 350°F (325°F for dark or nonstick pans). These look really good! They loved them. Bake for 20 to 25 minutes, or until coconut … Slowly, fold in the drained crushed pineapple and coconut into the cream cheese mixture. In a small bowl, beat cream cheese and pineapple. Oh oh and shortbread! I am a sucker for anything with a streusely, crumbly topping. These bars slice up incredibly well considering how they are cream cheese filled and they freeze perfectly! Lightly grease a 9-by-13-by-2-inch baking pan or spray with baking spray. Made with a cake mix...Read More » A shortbread crust followed by a pineapple cheesecake layer, topped with buttery toasted coconut makes these my new favourite bar! It takes a good 40 minutes to heat the cheesecake layer to the 165 °F mark which means that you have heated the eggs enough to kill any possible bacteria. Press in the pan and bake for 10 minutes. In the video my shortbread crust was not crumbly at all- it was more of a sugar cookie dough consistency, and I used 1 cup of butter (2 sticks), like the recipe states. It’s been around for a long time! One click and you'll get notified of new videos added to our YouTube account! Spread over the baked crust. I followed the instructions, and i felt that it wasn’t say pineapple-ly enough, i thought i would really taste it more. Since I don’t use pineapple I had to change the name though to Tropical Cheesecake Bars. I stuck with 2 sticks. Can anyone confirm for me? You can adjust the sugar to taste if you like, simply add the sugar BEFORE the eggs and taste test! I wasn’t exaggerating when I said that these were my new favourite bar- these are now my go-to cream cheese dessert bar of choice for when I need something for my own parties or to take with me. I am a fanatic with cheese cake recipes. Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie. In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Nov 14, 2020 - Explore Linda Bell's board "Pineapple cream cheese coconut balls" on Pinterest. Copyright © The Kitchen Magpie®. Mix with hands until soft dough is formed. Roll in coconut. I’ve made them probably a dozen times and everyone loves them! These can be squares on a tea tray – and they freeze AMAZINGLY! So, I tried to make this dessert and was sooo excited. Brown Butter: See my post on how to brown butter for detailed steps and images of the process of browning butter. Combine cake mix, 4 eggs, ... 35 minutes. Press the mixture into ungreased 9 X 13 pan. • 1 PKG.Of [8oz] Of -softened-cream cheese. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Gooey butter cakes have been rotating through Southern kitchens for eons, it seems. Bake at 350°F for 7 to 10 min. I’m also thinking of making them for Christmas. Cover and refrigerate for 1 hour. If you constantly have problems with cream cheese not smoothing out, microwave it to the point of ALMOST melting. Pineapple Coconut Cake with Cream Cheese Frosting. It’s simple to make but it’s served chilled so it is refreshing and surprisingly does not taste heavy at all. So my first time I do love pineapple and coconut.. but i found these to be something i wouldn’t do again.. I kid you not, it works like a charm! Just let the shortbread defrost so that it doesn’t hurt your teeth. Given that I could (and did) eat an entire pan of these by myself, I’m so down. For this recipe, I’d recommend browning salted butter for the most flavor.. Line pan with parchment: to make sure you can easily remove bars … I see what you mean!! Want a cookbook of our best dessert recipes? I wasn’t please with cream cheese filling kind of blah..The crust was too brown or until lightly browned, stirring every minute. It was pretty popular in the 70’s. Optional to toast your coconut first. Tips and Tricks for the best Pineapple Cheesecake Bars. mix thoroughly. I’m also a sucker for anything using fresh pineapple. Fold 1/4 cup white chocolate chips and 1/4 … Pineapple cake with no butter or oil. Love anything with coconut- thank you for your recipe. In ungreased 13x9-inch pan, press mixture evenly. I did strained the pineapple for like 30minutes after I crushed it. Are you wanting some other fabulous squares recipes? This post may contain affiliate links. I guess I’ll taste them in the morning to see if they are ok. Our most trusted Pineapple Coconut Bars With Cream Cheese recipes. Method for the cream cheese icing: Beat the cream cheese and butter until light and fluffy. You had me at Hawaiian with these delicious bars! Cool.  You now how I knew that this was an old recipe? These squares have a decadent, sweet buttery shortbread base as well. The old fashioned Hawaiian Cheesecake Bars need to come back in fashion! What’s The Difference Between Chess Bars And Gooey Butter Cake? Mix well. In a large bowl, with a mixer or by hand, mix eggs and 2 cups powdered sugar until completely combined. Ingredients For the Shortbread Crust: 2 1/4 cups (10.15 ounces) all purpose flour 2/3 cup (2.65 ounces) confectioners sugar, sifted pinch of kosher salt ( about 1/4 tsp) And. Spread over partially baked crust. You guys, if you love pineapple and coconut you simply have to make these squares. Toasting coconut is easy. Add egg, sugar, crushed pineapple and vanilla extract, mix thoroughly. Or, spread in microwaveable pie plate. (Nutrition information is calculated using an ingredient database and should be considered an estimate. This makes the combination a little firmer and smoother. Remove the tinfoil and bake another 15-20 minutes until the coconut is well browned. Recipe looks amazing. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more. With or without coconut, this cake is moist and delicous! It is similar to another recipe that doesn’t require cooking the cream cheese. these look so good! So, as one might imagine, these crumb bars were destined to be. I couldn't find a 16 oz can of crushed pineapple so used two cans and it ended up being 1 1/2 cups of very well drained pineapple.Â. All rights reserved. Add eggs, pineapple and rum, mix well. Spread evenly over the bottom of the prepared pan and press with hands to form a crust layer. well drained (about 1 1/2 cups of pineapple when done, you can use two cans), Grandma Marion’s Molasses Bars (Hermit Bars), Peanut Butter Marshmallow Squares / Confetti Bars, M&M S’Mores Cinnamon Toast Crunch Cereal Bars, Simple Crock Pot Cream of Asparagus Soup Recipe. To celebrate summer, I thought I’d share this old school recipe made with graham crackers, crushed pineapple, cream cheese and COOL WHIP. Make them ahead of time for your holiday meal and then freeze them. A Modern Baker’s Guide to Old-Fashioned Desserts, Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together, Subscribe to The Kitchen Magpie on YouTube. Watch carefully as coconut can easily burn! In large mixing bowl, cream shortening and brown sugar. Add flour and mix until crumbs are formed. Then ... Sprinkle with coconut.Refrigerate. Or you know, pretend it’s a secret family recipe, I won’t tell anyone. ooey-gooey butter cake. In another bowl, combine the coconut, pecans, and 4 tablespoons melted butter; sprinkle evenly over the pineapple and cream cheese layer. Everybody loves this pineapple cream cheese recipe i make. This site uses Akismet to reduce spam. Just makes me wanna hurl. In another bowl, combine the coconut, pecans, and 4 tablespoons melted butter; sprinkle evenly over the pineapple and cream cheese layer. Press into the bottom of your prepared 9x13 … Privacy Policy. Return to the oven and bake for 25 minutes. Love the flavors and love the shortbread crust! NOTE : For a larger cheese ball you may want to double the recipe. These are seriously my go-to bar from now on, all of my favourite flavours! I also adore anything coconut flavored. Karlynn Facts: I'm allergic to broccoli. Perfectly gooey with the delightful combination of crushed pineapple and flaked coconut these Pineapple Coconut Chess Bars are the perfect handheld sweet treat that everyone will love. I’m not fond of coconut…any suggestions for another topping? A 20oz can of crushed pineapple yielded 1 1/4 cups pineapple when well drained. Powder sugar & butter of coarse cream cheese. And also the texture is still soft and juicy. facebook twitter instagram pinterest youtube. They are waiting for more. Site Index Bars and squares Cheesecake Coconut Pineapple. See my privacy policy for details. I made more of the crust crumbled it on top before baking. In a medium bowl mix flour, butter and powdered sugar until well combine and crumbly. This is a crowd-pleaser and you will have people begging you for the recipe, so make sure you tell them! No-Bake Pineapple Cheesecake Bars. I know the recipe calls for 1 cup of butter (2 sticks) for the crust, but on the video, it looks like there’s only 1 stick of butter being mixed. This is a great dessert to bake for a special occasion, a tea, or weekend treat. See more ideas about dessert recipes, delicious desserts, desserts. Refrigerate any leftovers (because of the cream cheese frosting). I know, I know, I know, “you didn’t make the recipe!” Well, of course I didn’t make the recipe because I knew I wouldn’t like it. i want to try your recipe- see what the difference is with adding eggs and baking these bars. Learn how you can help here. Can I use almond flour instead of regular flour? or until lightly browned, stirring frequently. Gently fold-in 1 cup white chocolate chips and 1/2 cup chopped macadamia nuts, reserving 1/2 cup of white chocolate chips and 1 cup chopped macadamia nuts. Learn how your comment data is processed. Simply defrost them the day of the dinner and serve! These look amazing! Stir with a wooden spoon or with an electric … Kind of like canned asparagus and canned shrimp. I love fresh pineapple but I have never been a fan of canned pineapple. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Spread evenly over the baked crust, then sprinkle the drained crushed pineapple evenly over the top. With a pastry blender or fork, cut in the 12 tablespoons of butter until crumbly. Ah, the good old days, when you threw raw eggs in anything and just baked the topping. The TCB’s, as my wife calls them, are always gone in a flash! Slowly add the icing sugar, beating well. Cheesecake Bars The Best Cream Cheese Dessert: Hawaiian Cheesecake Bars. A buttery shortbread crust is the base for the pineapple and cream cheese filling, then comes the topping of coconut and pecans. The coconut gets toasty brown as the bars bake. Pour cream cheese filling over baked crust. Cover and refrigerate for 30 minutes. And after it was baked but before I put the cream cheese mixture on it, I touched my palm to it to make sure it was kind of cool and my hand was greasy. Bake in the oven for 14-19 minutes. You can eat these with your hand as a little snack, while the no bake ones aren’t that solid. Beat with electric mixer until smooth. can’t way to try this! Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Hi Karlynn, these sound awesome. This is such a fun dessert! Let cool and slice. One of my favorite fruits is pineapple and I absolutely love anything with cream cheese. INSTRUCTIONS: • Step 1: Using a fine strainer to push as much juice out as possible while draining the pineapple. Place the squeezed-dry pineapple, the cream cheese, one third of the coconut, and the chopped pecans (if using) into a medium-sized bowl. Remove and let cool slightly while prepping the other layers. Combine the coconut and the melted butter. Same as a spread—mix together the cream cheese, coconut, nuts and pineapple. Cream cheese desserts are amazing, and this Hawaiian version looks awesome! Side note : if you are like me and like frozen chewy squares, these are a good choice! Add crushed pineapple and mix. That my dears is only long enough to toast the coconut and NOT get the cheesecake to a safe eating temperature! I love these flavors! I really wanted to like these..I’m so sorry .. i did really want to like these. Option to sprinkle with toasted coconut if that tickles your fancy! Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Am I the only one that like to eat frozen dessert squares?