This recipe is brought to you from our friend Party Pinching! Using our seasonal Coconut Cream Chewy Granola Bars and easy directions, this recipe is the perfect summer surprise for your family and friends! And the best part is no oven is required making it a no-bake recipe! For step-by-step directions with pictures, please visit here.

Makes 8-10 Servings

Cheesecake Filling Ingredients:

• 12 Ounce Cream Cheese Block, room temperature
• 14 Ounce Sweetened Condensed Milk
• 1 Can Pineapple Tidbits, drained
• 1 Teaspoon Coconut Extract
• 1 Large Whipped Topping Container, thawed

Crust Ingredients:

• 1 Box Sunbelt Bakery seasonal Coconut Cream Chewy Granola Bars
• 3 Tablespoons Butter, melted
• 2 Tablespoons Granulated Sugar

Recommended Garnish Ingredients:

• Dried Pineapple Flowers (get recipe here)
• Toasted Coconut Pieces
• Whipped Topping
• Mint Leaves
• Mini Orchid Leaves, (they're edible!)

Supplies:

• 9-inch Springform Pan
• Parchment Paper or Non-stick Cooking Spray
• Food Processor or Blender
• Hand Mixer

Directions:

1. Unwrap all 8 chewy granola bars and blend finely.
2. Mix the crumbled granola bars with melted butter and granulated sugar.
3. In a prepared springform pan (spray the bottom with non-stick cooking spray or line with parchment paper), press the crust mixture evenly on the bottom of the pan.
4. In a large mixing, add cream cheese and blend until smooth and creamy. Then add in the sweetened condensed milk and coconut extract; blend until fully combined.
5. Drain the can of pineapple tidbits.
6. Using a spatula, fold in the pineapple tidbits and whipped topping into the cream cheese mixture.
7. Spoon the mixture on top of the crust in the springform pan and smooth the top.
8. Freeze or refrigerate overnight.
9. When ready to serve, garnish with dried pineapple flowers, mini orchid leaves, mint leaves, whipped topping and shredded toasted coconut pieces!

FEATURED FLAVORS

Coconut Cream Chewy Granola Bars are seasonally available May through August.