Piña Colada Cheesecake Bars

Piña Colada Cheesecake Bars (Adapted from CL)

For the crust

1 cup honey graham cracker crumbs
2 tablespoons coconut flour
2 tablespoons turbinado sugar
1/2 teaspoon ground ginger
2 tablespoons butter, melted
1 tablespoon canola oil
1 tablespoon water

For the filling

1 cup cottage cheese
1/2 cup granulated sugar
2 ounces cream cheese, softened
1 1/2 tablespoons fresh grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon fresh pineapple juice
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 large eggs
2 large egg whites

For the topping

1 cup chopped fresh pineapple
1/4 cup shredded coconut, toasted

To make the crust

Preheat oven to 350

In a medium bowl, whisk together crumbs, flour, turbinado sugar and ginger. Add in butter, oil and 1 tablespoon water - toss well to moisten. Scoop the mixture into an 8" baking dish coated with nonstick spray. Firmly pat down to form an even layer. Bake until the edges begin to turn a light golden, about 10 minutes. Remove and place on a wire rack to cool completely.

To make the filling

In a food processor, add cottage cheese, sugar, cream cheese, lemon zest, lemon juice, pineapple juice, vanilla and salt - process until smooth. Add eggs and egg whites - process just until combined. Pour mixture over the cooled crust and place in the oven. Bake until set, about 30 to 35 minutes. Remove and set on a wire rack for 10 minutes to cool. Place the pan in the refrigerator and let sit until thoroughly chilled.

To top the bars

To serve, scatter the top with pineapple and toasted coconut.

Makes 9-16 bars depending on how large you want them.

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