Dessert: Lemon-Coconut Cheesecake Bars

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This recipe includes superfoods such as:

Lemon

Health benefits of Lemon-Coconut Cheesecake Bars

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 1/2 c. sweetened shredded coconut
Crust
1 1/2 stick butter
1 1/2 c. all-purpose flour
1/2 c. confectioners’ sugar lemon filling
1 brick (8 oz) cream cheese
.67 c. granulated sugar
2 large eggs
1 tbsp. freshly grated lemon peel
1/3 c. fresh lemon juice topping
1 1/2 c. reduced-fat sour cream
1/3 c. granulated sugar
1/2 tsp. vanilla extract

Instructions

Heat oven to 350 °F. Have a rimmed baking sheet ready. Line a 13 x 9-in. baking pan with foil, letting ends extend about 2 in. above pan. Lightly coat with nonstick spray.
Spread coconut on baking sheet. Bake, stirring twice, 8 to 10 minutes until lightly browned. Let cool.
Pulse ingredients in food processor until a dough forms. Add 1 cup toasted coconut; pulse just to mix. Press evenly over bottom of baking pan. Bake 15 to 20 minutes until lightly browned at edges.
Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On medium speed, beat in eggs, lemon peel and lemon juice just to blend. Pour over crust and spread evenly. Bake 18 to 20 minutes until top is almost set.
Put sour cream, sugar and vanilla in a bowl and stir until well blended. Carefully pour and spread over Filling. Sprinkle with the remaining coconut. Bake another 10 minutes or until Topping has set.
Cool in pan on a wire rack. Refrigerate at least 4 hours before cutting.
Lift foil by ends onto a cutting board. Cut in 48 bars.