The tropical cheesecake bars recipe is a great light and creamy dessert that is sure to be a hit during the hot summer months!
1 1/2 cups all-purpose flour
2 sticks (1 cup) salted butter or margarine, softened
1/2 cup powdered sugar
1/2 cup of finely chopped slivered almonds
1 package (8 oz) cream cheese, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 can (20 oz) pineapple tidbits in juice, drained, 1 cup juice reserved
1 1/2 cups heavy whipping cream
2 cups miniature marshmallows
1 tablespoon cornstarch
1 papaya or mango, peeled, seeded, cut into pieces
1 kiwifruit, peeled, cut into pieces
2 x large bowl
1 quart saucepan
13x9x1-inch baking pan
Step 1: Preheat oven to 400 degrees F.
Step 2: In a large bowl, beat flour, butter, and powdered sugar with an electric mixer on low speed for 1 minute. Increase speed to high and beat until creamy.
Step 3: Stir in chopped almonds.
Step 4: Press mixture evenly in bottom of ungreased 13x9x1-inch baking pan. Bake 12-15 minutes or until edges are golden brown. Cool completely, about 30 minutes.
Step 5: In a large bowl, mix cream cheese, granulated sugar, and vanilla with spoon.
Step 6: Reserve 1/2 cup of pineapple pieces and 1 cup of juice, stir remaining pineapple pieces into cream cheese mixture; set aside.
Step 7: In a chilled medium bowl, beat whipping cream with an electric mixer on high speed until stiff peaks form.
Step 8: Fold whipped cream and marshmallows into cream cheese mixture.
Step 9: Pour mixture over crust. Refrigerate at least 4 hours until set.
Step 1: In a 1-quart saucepan, place cornstarch and 1 cup of pineapple juice into pan. Cook over medium heat, stirring constantly until thickened and bubbly. Cook 2 minutes longer. Cool completely, about 30 minutes.
Step 2: Fold in reserved 1/2 cup pineapple, the papaya and kiwifruit. To serve, cut into pieces and top with a spoonful of fruit mixture. Store covered in refrigerator.
The tropical cheesecake bars recipe makes 15 squares.Tags: Tropical Cheesecake Bars