Prestígio Cheesecake Bars
This Prestigio Cheesecake Bars Recipe contains a bottom layer of rich and fudgy chocolate brownie, a second layer of mildly sweet coconut cheesecake, and the third layer of smooth, bittersweet chocolate frosting.
Servings 10
Calories542 kcal
Cost $ 1.55 per bar
Equipment
- mixer
- oven
- double-boiler or microwave
Ingredients
- For the Chocolate Bar Batter:
- 6 tablespoons unsalted butter softened
- 1 cup white granulated sugar or Swerve for a keto version
- ½ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 2 large eggs at room temperature
- 1-½ cups all-purpose flour or GF flour or same amount of almond flour
- ½ teaspoon salt
- 4 ounces plain Greek yogurt or canned coconut milk or coconut cream
- For the Coconut Cheesecake Filling:
- 1 package cream cheese softened, 8-ounce
- ¼ cup coconut cream
- 1 cup white granulated sugar or Swerve for a keto version
- 1 teaspoon coconut extract
- 1 large egg
- ½ tablespoon all-purpose flour or GF flour or same amount of almond flour
- 1 cup sweetened coconut flakes plus extra for garnishing (or unsweetened for a keto version)
- For the Chocolate Topping:
- 6 ounces bittersweet baking chocolate bar chopped (sugar-free for a keto version)
- 2 tablespoons unsalted butter softened
- 2 tablespoons heavy whipping cream
Instructions
- To prepare the chocolate bar batter: Preheat oven at 325° F. Line both the bottom and sides of an 8-inch square baking pan with aluminum foil. Set aside.
- Working with a double boiler, add about 1-2 inches of water to the bottom pan. Heat pan over low heat until water begins to simmer. Set top pan over the bottom pan and melt the butter. Stir in a mixture of a mixture of sugar and cocoa powder until combined.
- Remove from the heat and stir in the vanilla (mixture will be gritty). Transfer mixture to a large bowl and whisk in the eggs, one at a time, just until combined. Whisk in half of a flour-salt mixture and then half of the yogurt. Whisk the other half of flour-salt, and then the remaining half of the yogurt until obtaining a homogeneous mixture.
- Spread chocolate bar batter in the prepared baking pan. Set aside.
- Prepare the coconut cheesecake filling: With an electric mixer, beat cream cheese, coconut cream, sugar, and coconut extract on medium speed until mixture is both smooth and creamy. Beat in egg just until incorporated.
- Then, beat in flour on low speed. Stir in coconut flakes. Pour coconut cheesecake filling over chocolate bar layer. Bake for about 28-30 minutes or until cheesecake filling is set. Let cool on a rack for about 30 minutes.
- Prepare the chocolate topping: ln a medium non-stick saucepan, stir in chopped bittersweet chocolate, butter, and heavy whipping cream over medium heat until completely melted and smooth. Then, immediately pour chocolate mixture over baked chocolate-coconut bar, spreading to edges gently. Let chocolate topping set while cooling. Cover and refrigerate for at least 6 hours.
- Using the edges of the foil, lift uncut bar out of pan. Using a large, sharp knife, cut into 10 rectangles, wiping clean after each cut. Sprinkle coconut flakes on top of the cheesecake bars and enjoy!
Recipe Notes
- For a gluten-free version, use a GF all-purpose flour instead.
- For a keto/low carb version, use Swerve, sugar-free chocolate, and also ¼ cup of coconut flour (or 1 cup almond flour) for each cup of all-purpose flour.
- STORE chocolate coconut bars on the fridge covered for up to 5 days, or freeze for up to 2 months.
Nutrition
Calories: 542kcal | Carbohydrates: 63g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 104mg | Sodium: 242mg | Potassium: 284mg | Fiber: 4g | Sugar: 51g | Vitamin A: 707IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg
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