Coconut Cheesecake Bars
Indulge in these rich and creamy Coconut Cheesecake Bars, featuring a buttery graham cracker crust, smooth coconut cheesecake filling, and a toasted coconut topping. Perfect for any dessert lover craving a tropical twist, these bars are easy to make and irresistibly delicious!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours (or overnight)
- Yield: 16 bars
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the cheesecake filling:
- 16 oz (450g) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup coconut cream or full-fat coconut milk
- 1 cup shredded sweetened coconut
- For the topping:
- ½ cup shredded sweetened coconut, toasted
Instructions
- Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool.
- Make the filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, coconut cream, and shredded coconut until fully incorporated.
- Bake: Pour the filling over the cooled crust and spread evenly. Bake for 40-45 minutes, or until the center is set but still slightly jiggly.
- Cool & chill: Remove from oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
- Add topping: Before serving, sprinkle toasted shredded coconut evenly over the top.
Notes
- Notes:
- For extra coconut flavor, use fresh shredded coconut if available.
- Toast coconut topping by spreading it on a baking sheet and baking at 350°F for 5-7 minutes, stirring halfway.
- Store leftover bars in an airtight container in the fridge for up to 5 days.
- To make dairy-free, substitute cream cheese with a vegan alternative and use coconut cream.
Find it online: https://yumfamilyrecipes.com/coconut-cheesecake-bars/
