Tropical Cheesecake Squares
A healthier cheesecake square, who knew such a thing could exist?! These tropical Tropical Cheesecake Squares are easy to make and perfect for a quick dessert when having friends over for supper. Don't forget to also try the Key Lime Cheesecake Squares as well!
Ingredients for Crust:
- 1 cup unsweetened shredded coconut
- 1 cup unsalted cashews
- 1 cup pitted dates
- 1/3 cup finely chopped pineapple (strained and pressed dry with paper towel)
- 1 tsp vanilla
Ingredients for Topping:
- 1/2 cup Greek yogurt
- 1/2 cup light cream cheese (room temperature)
- 1/4 cup chopped pineapple
- 2 tbsp honey
- 1 tsp vanilla
- 1/4 cup unsweetened shredded coconut
- 2 tbsp Stevia
- 2 tbsp unsweetened shredded coconut (to sprinkle on top)
Directions for Crust:
- prepare an 8" x 8" baking pan by spraying with Pam or greasing with coconut oil
- in the food processor, blend the dry ingredients (coconut, cashews, dates) until crumbled and evenly combined
- add the wet ingredients (pineapple and vanilla). Pulse until combined but still slightly textured.
- press into the prepared baking pan.
- chill while preparing the topping
Directions for Topping:
- in a large glass bowl combine the wet ingredients (yogurt, cream cheese, pineapple, honey and vanilla)
- using an electric beater or whisk, blend until completely smooth
- add the dry ingredients (coconut and Stevia). Blend until evenly combined.
- spoon the topping onto the crust
- spoon the topping onto the crust
- using a knife or spatula, ice the large uncut squares to desired thickness
- chill the cake in the fridge until the icing has set
- using a large knife, cut evenly into squares
- store in the refrigerator and serve chilled
- makes 16 squares
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