Cookie-dough base Raspberry and Coconut Cheesecake Bars..

These beauties are quite a mouthful, in more ways than one!

I rarely allow myself time to have a good baking session, but Valentine's day this Friday gave me such an opportunity,

and boy am I glad of it.

My boyfriend loves a good cheesecake but I decided to experiment a little, as life is far too short for a boring dessert!

My first port of call was Pintrest, where I stumbled upon the idea of cookie-crust cheesecake, marrying two of my faves in what promised to be a deliciously sinful matrimony.

However, I tweaked the recipe I found somewhat to create a
Raspberry and Coconut Cheesecake Cookie Bars

I am by no means a baking pro - it was really simple, despite the tongue-twister name, and here is how I did it:

1 and a quarter tubs of Philidelphia Light (can use regular Cream Cheese if you're feeling particularly naughty),

to which you mix 1 medium egg,

and about 100grams of whatever sugar you have handy; ideally caster.

Into that mix you bung in a small Punnet of raspberries and 20grams of dessicated coconut.

(It will be quite runny at this point but don't be alarmed!)

For the cookie base I was actually super cheeky and used a packet mix from a Morrisons, because I was a little short on time. If you are more of a dessert purist than myself then by all means put me to shame and make your own cookie mix!

With your fingers, spread about 2/3 of the cookie dough on the bottom of a buttered Pyrex dish to make quite a thin layer.

Pour on your cheesecake mix, trying to keep the raspberries evenly distributed.

Squish the remainder of the cookie dough into flat pieces and lay at random on top of the cheesecake mix.

Bake for about 35-40mins at 180c, keeping an eye that the cookie topping doesn't brown too quickly.

Though it takes a great feat of strength, PLEASE wait until it's totally cooled before you try to slice it into squares (or whatever shape you fancy) because I tried this to my peril; it needs to firm up or else just crumbles and mushes under the knife.

The cheesecake sets to a lovely fudgey consistence and the cookie base and topping provides a great contrast with its more dense, chewy texture.

Also the raspberries offer a delicious tang to offset all that rich, buttery goodness.

A thoroughly more-ish dessert!

I will be making this again no doubt, especially as it's such a versatile recipe - you could try a variety of flavourings.

Next time I think I'll try a triple chocolate cookie base and a blueberry filling!

I urge you to try this, your waistline may say no but your taste buds will certainly say yes!

Happy Baking,
Lucy :)