Coconut Raspberry Cheesecake Bars

• FOR THE CRUST:
• 1-1/2 cup Nilla Wafers Crumbs (regular Or Reduced Fat)
• 1/4 cups Coconut Flakes
• 3 Tablespoons Unsalted Butter, melted
• FOR THE FILLING:
• 16 ounces, weight Cream Cheese (regular Or Light)
• 1/2 cups Sugar
• 1/4 cups Coconut Flakes
• 1-1/2 Tablespoon Imitation Coconut Extract
• 2 Large Eggs
• 1 cup Fresh Raspberries Plus Additional For Garnishing

1. Preheat oven to 350u0b0F. Spray nonstick cooking spray on the bottom and sides of an 8"x"8 pan and line with parchment paper letting the sides hang over the sides.
2. For the crust, in a medium bowl combine Nilla wafer crumbs, coconut flakes and unsalted butter stir until butter is absorbed. Place mixture onto the parchment paper and press evenly into the bottom of pan.
3. Bake crust for 8-10 minutes to set. Remove from oven and set aside to cool slightly.
4. For the filling, use an electric mixer to cream together the cream cheese, sugar, coconut flakes and coconut extract until blended. Add in one egg at a time until blended. Gently fold in raspberries into cream cheese mixture and pour on top of crust.
5. Bake for 25-30 minutes until top has set. Cool on wire rack in baking pan until cool. Place in refrigerator for 2-3 hours until chilled. Use flaps of parchment paper to lift chilled bars from pan and cut into desired size squares. Garnish with fresh raspberries.

nilla wafers, ubc, unsalted butter, filling, weight cream cheese, sugar, ubc, coconut, eggs, fresh raspberries

Taken from tastykitchen.com/recipes/desserts/coconut-raspberry-cheesecake-bars/ (may not work)