This simple Coconut Cheesecake Bars is so incredibly creamy and flavorful. Made with mouthwatering ingredients, this cheesecake will be a hit for coconut lovers! The perfect twist on a traditional cheesecake.
Perfect for any occasion, this coconut cheesecake bars recipe is such a fun take on a cheesecake! This coconut cheesecake is not only topped with toasted coconut, the crust has coconut in it as well, plus the filling is also made with a flavorful coconut cream, guaranteeing that this cheesecake is bursting with coconut flavors!
If you’re looking for more simple and delicious desserts, try my Coconut Magic Bars, Nutella Banana Nut Bread, or my Quick No-Bake Chocolate Cake.
Why You’ll Love These Coconut Cheesecake Bars
- It’s simple: it doesn’t take a lot of work to make. You make the crust, then combine the filling ingredients, before putting it all together!
- It’s versatile: you can make this into a regular coconut cheesecake or have them as cheesecake bars. All you have to do is change the way you cut it!
- It’s a great make ahead dessert: since it has to chill in the fridge, you can make it a day or two ahead of when you need it! It keeps really well stored in the fridge.
Ingredients Need for Making a Coconut Cheesecake
For the Crust
- Graham crackers, finely crushed, you can crush the graham crackers by hand or with a food processor.
- Salt
- Granulated sugar
- Butter: make sure it is unsalted and melted. No need for it to be piping hot!
- Toasted coconut
For the Filling
- Cream cheese: make sure to bring it to room temperature
- Granulated sugar
- Coconut cream: make sure it is full fat and not light coconut cream and not coconut milk.
- Eggs: make sure to bring it to room temperature
- Heavy cream: make sure to bring it to room temperature
- Toasted coconut
How to Make Coconut filled Cheesecake Bars
Prepare your oven and baking tray – Preheat your oven to 350F and spray a 9×9 inch pan with foil or parchment paper. Leave an overhang on the sides for easy removal once cooled. The parchment paper stripes will help with lifting the cheesecake out once they cool.
Prepare the crust – In a small bowl combine the graham cracker crumbs, salt, sugar, melted butter, and toasted coconut. Mix until fully combined. The mixture should be the texture of wet sand. Firmly press the crumbs in the bottom of the pan.
Bake the crust – Bake the crust for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.
Make the coconut cheesecake filling – Turn the oven down to 315F. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth. Next, add the coconut cream and mix until fully combined. Then, add the eggs one at a time, mixing well and scraping down the sides of the bowl between additions before adding the heavy cream. Mix until fully combined and fold in the toasted coconut last.
Bake the cheesecake – Gently pour the cheesecake filling into the crust. Bake the cheesecake bars for 30-40 minutes or until the center is slightly jiggly. Then turn the oven off and allow the cheesecake to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.
Chill before serving – Transfer cheesecake to the fridge to chill. Once chilled, cut the cheesecake into 16 equal sized bars and serve.
Tips on How To Avoid Cracks on a Cheesecake
- Avoid over mixing your cheesecake filling as that can create air bubbles and cause cracks when baking.
- Similar to macarons, give your cheesecake pan a quick tap on your countertop to pop any air bubbles that may have formed.
- No matter how tempting, do not open the oven door until the cheesecake has finished baking! The cool air from outside the oven can enter and cause a temperature change, triggering a cracks to form!
How to Store Leftover Coconut Cheesecake Bars
While it might be rare to have leftover cheesecake bars, storing it is simple! Place leftover cheesecake bars in an airtight container before storing in the fridge. Enjoy within the week.
Can You Freeze Cheesecake Bars?
Did you know that you can freeze cheesecakes? When freezing cheesecake bars, you have to wrap each slice in plastic wrap before storing in an airtight bag or container. Cheesecake bars will last for a month frozen in the freezer.
If you want to freeze an entire coconut cheesecake and slice it later, wrap the entire cheesecake and store in an airtight bag or container. A whole cheesecake can be frozen for up to 2 months.
How to Cleanly Cut the Cheesecake into Bars
Clean your knife and run your knife under hot water between each cut to keep cheesecake slices clean.
Coconut Cheesecake Recipe Variations
- Top the cheesecake bars with some whip cream dollops.
- Chocolate and caramel pairs well with coconut flavors. Make a chocolate or caramel sauce to drizzle on top.
- Tropical fruit goes well with coconut as well. Top with some fruit!
More Desserts You May Enjoy
I hope you enjoy all the recipes I share with you, including this delicious Coconut Cheesecake Bar recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Coconut Cheesecake Bars
Ingredients
For the Crust:
- 9 sheets graham crackers finely crushed
- ¼ teaspoons salt
- 4 tablespoons granulated sugar
- 5 tablespoons unsalted butter melted
- ½ cup toasted coconut
For the Filling:
- 3 8- oz blocks cream cheese room temperature
- 1 cup granulated sugar
- 1 cup coconut cream full fat
- 2 eggs room temperature
- ¼ cup heavy cream room temperature
- 1 cup toasted coconut
Instructions
For the Crust:
- Preheat the oven to 350F. Line a 9×9 pan with foil or parchment paper. Leave an overhang on the sides for easy removal once cooled.
- In a small bowl combine the graham cracker crumbs, salt, sugar, melted butter, and toasted coconut. Mix until fully combined. The mixture should be the texture of wet sand. 3. Firmly press the crumbs in the bottom of the pan.
- Bake the crust for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.
For the Filling:
- Turn the oven down to 315F.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
- Add the coconut cream and mix until fully combined.
- Add the eggs one at a time, mixing well and scraping down the sides of the bowl between additions.
- Add the heavy cream. Mix until fully combined.
- Fold in the toasted coconut.
- Gently pour the cheesecake filling into the crust.
- Bake the cheesecake bars for 30-40 minutes or until the center is slightly jiggly. Then turn the oven off and allow the cheesecake to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.
- Transfer cheesecake to the fridge until ready to serve.
- Once chilled, cut the cheesecake into 16 equal sized bars.
Notes
- Avoid over mixing your cheesecake filling as that can create air bubbles and cause cracks when baking.
- No matter how tempting, do not open the oven door until the cheesecake has finished baking! The cool air from outside the oven can enter and cause a temperature change, triggering a cracks to form!
- Clean your knife and run your knife under hot water between each cut to keep cheesecake slices clean.
I’ve made these twice and they were delicious. I’m going to make them again, but use shortbread cookies for the crust this time. Thank you for a great recipe!
Happy to hear you enjoyed it! Thanks for the review.
Absolutely delicious. Made them for Easter, and everyone loved them. Definitely will make again.
Thanks for the review! I am glad you enjoyed it.