Tropical Cheesecake Bars

Enjoy these cheese filled cheesecake bars baked using Pillsbury® refrigerated sugar cookies, with coconut, pecans and pineapple ice cream topping – a delightful dessert!

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Servings 36

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( 10 ) Ratings

10 Ratings

5 Stars

4 Stars 18%

3 Stars 18%

2 Stars 27%

1 Stars

Member Reviews ( 1 )

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ingredients 8
Prep Time 15 min
Total Time 2 hr 35 min

Ingredients

Crust

1: roll (18 oz) Pillsbury® refrigerated sugar cookies

Filling

1: package (8 oz) cream cheese, softened

1/2: cup sugar

1: teaspoon grated lemon peel

1: tablespoon lemon juice

Topping

1/2: cup pineapple ice cream topping

1/4: cup shredded coconut

2: tablespoons chopped pecans

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Directions

1 Heat oven to 350°F. Cut cookie dough into 1/2-inch-thick slices; arrange in bottom of ungreased 13x9-inch pan. Press dough evenly in pan to form crust.
2 Bake 14 to 19 minutes or until golden brown. Cool completely on wire rack, about 1 hour.
3 In small bowl with electric mixer, beat all filling ingredients on medium speed until smooth. Spread over cooled crust. Spoon and gently spread pineapple topping over filling. Sprinkle evenly with coconut and pecans. Refrigerate until firm, about 1 hour. Cut into bars.

EXPERT TIPS

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Expert Tips

Want to soften the cream cheese quickly? Do it in the microwave. Unwrap the cream cheese and place it in a microwavable dish. Microwave on Low for 30 to 60 seconds just until softened. Check with a spoon or rubber spatula every 15 seconds so the cheese doesn't start to cook.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar

Calories: 115
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 2g, 2% ),
Cholesterol: 5mg; 5%;
Sodium: 70mg; 70%;
Total Carbohydrate: 16g; 16%
(Dietary Fiber 0g 0% Sugars 11g 11% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1 Other Carbohydrate; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Caroling251

report Posted Sep. 21, 2010 12:06 PM

Super good. I followed the recipe the first time but omitted the nuts; it was really good. The second time I fixed it I doubled the filling (and used 'light' cream cheese)and instead of using pineapple ice cream topping I made a glaze and tossed it with well drained canned pineapple and the coconut to top the baked filling. This made a scrumptious, lower calorie, recipe that was more akin to cheesecake than cheesecake bars. We love it!