Coconut cheesecake squares from The Southern Cake Book: Easy Sheets, Scrumptious Minis, and Luscious Layers from the South's Most Trusted Kitchen (page 140) by Southern Living Editors

  • sweetened flaked coconut
  • canned coconut milk
  • Show all ingredients...

  • EYB Comments

    Can substitute other crisp cookies for gingersnap cookies.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other crisp cookies for gingersnap cookies.

  • hillsboroks on April 24, 2022

    These squares are a luscious blend of coconut and lime, two of my favorite flavors. The ginger snap crust didn’t add the additional flavor that I thought they would and the crust was quite hard and difficult to cut. Next I might try using a graham cracker crust or find another recipe for the ginger snap crust. I checked the gingersnap crust recipe in another cookbook and that recipe only uses the cookies and melted butter. Maybe the extra sugar caused it to harden up. The cheesecake is large enough that it would fit into a 9” round springform pan if you wish. One lime provided exactly the amount of zest and juice called for in the recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.