Cheats Lemon & Coconut Cheesecake Crumble Bars
Cheats Lemon & Coconut Cheesecake Crumble Bars
Ingredients
For the Base & Crumble
- 115 g butter, melted and cooled
- 340 g packet cake mix
- 1 cup coconut
- 1 lemon, zest of
For the Cheesecake Filling
- 250 g cream cheese, softened
- 1/2 cup caster sugar
- 1/2 cup sour cream or Greek yoghurt
- 1-2 tablespoons lemon juice
- 1 egg
Instructions
- 1
Melt the butter in the microwave and set it aside to cool completely. This can be done while preparing other ingredients.
⏱️ 5 min
- 2
In a large bowl, combine the packet cake mix, coconut, lemon zest, and the cooled melted butter. Mix these ingredients thoroughly until the mixture forms a crumble that holds together when pressed but still crumbles easily. This will be used for both the base and the topping.
⏱️ 10 min
- 3
Line an 8-inch square baking tin with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 2 min
- 4
Press the majority of the prepared crumble mixture evenly into the base of the lined tin, forming a firm crust. Reserve about 1/4 to 1/3 of the crumble mixture for the topping.
⏱️ 3 min
- 5
Preheat your oven to 170°C (fan forced).
⏱️ 10 min•🌡️ 170
- 6
In a separate medium bowl, combine the softened cream cheese, caster sugar, sour cream or Greek yoghurt, lemon juice, and egg. Mix these filling ingredients with an electric mixer or whisk until the mixture is completely smooth and lump-free.
⏱️ 5 min
- 7
Carefully pour the prepared cheesecake mixture evenly over the crumble base in the tin.
⏱️ 1 min
- 8
Evenly sprinkle the remaining reserved crumble mixture over the top of the cheesecake filling.
⏱️ 1 min
- 9
Bake in the preheated oven for 45 minutes. The center of the cheesecake should still have a slight jiggle when it is removed from the oven, indicating it is set but not overbaked.
⏱️ 45 min•🌡️ 170
- 10
Allow the cheesecake bars to cool completely on the bench at room temperature. This will take at least 1-2 hours.
⏱️ 120 min
- 11
Once cooled, transfer the tin to the refrigerator and chill for a few hours (at least 1-2 hours) until the bars are fully set and firm. This step is crucial for clean slicing.
⏱️ 60 min
- 12
Once set, use the parchment paper overhang to lift the cheesecake out of the tin. Slice into desired bar sizes and store any leftovers in an airtight container in the fridge.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheats Lemon & Coconut Cheesecake Crumble Bars
For the Base & Crumble
- 115 g butter, melted and cooled
- 340 g packet cake mix
- 1 cup coconut
- 1 lemon, zest of
For the Cheesecake Filling
- 250 g cream cheese, softened
- 1/2 cup caster sugar
- 1/2 cup sour cream or Greek yoghurt
- 1-2 tablespoons lemon juice
- 1 egg
Instructions
- 1
Melt the butter in the microwave and set it aside to cool completely. This can be done while preparing other ingredients.
⏱️ 5 min - 2
In a large bowl, combine the packet cake mix, coconut, lemon zest, and the cooled melted butter. Mix these ingredients thoroughly until the mixture forms a crumble that holds together when pressed but still crumbles easily. This will be used for both the base and the topping.
⏱️ 10 min - 3
Line an 8-inch square baking tin with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 2 min - 4
Press the majority of the prepared crumble mixture evenly into the base of the lined tin, forming a firm crust. Reserve about 1/4 to 1/3 of the crumble mixture for the topping.
⏱️ 3 min - 5
Preheat your oven to 170°C (fan forced).
⏱️ 10 min•🌡️ 170 - 6
In a separate medium bowl, combine the softened cream cheese, caster sugar, sour cream or Greek yoghurt, lemon juice, and egg. Mix these filling ingredients with an electric mixer or whisk until the mixture is completely smooth and lump-free.
⏱️ 5 min - 7
Carefully pour the prepared cheesecake mixture evenly over the crumble base in the tin.
⏱️ 1 min - 8
Evenly sprinkle the remaining reserved crumble mixture over the top of the cheesecake filling.
⏱️ 1 min - 9
Bake in the preheated oven for 45 minutes. The center of the cheesecake should still have a slight jiggle when it is removed from the oven, indicating it is set but not overbaked.
⏱️ 45 min•🌡️ 170 - 10
Allow the cheesecake bars to cool completely on the bench at room temperature. This will take at least 1-2 hours.
⏱️ 120 min - 11
Once cooled, transfer the tin to the refrigerator and chill for a few hours (at least 1-2 hours) until the bars are fully set and firm. This step is crucial for clean slicing.
⏱️ 60 min - 12
Once set, use the parchment paper overhang to lift the cheesecake out of the tin. Slice into desired bar sizes and store any leftovers in an airtight container in the fridge.
⏱️ 2 min