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+ servings
two cheesecake bars stacked up on each other

Coconut Cheesecake Bars

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Created by Mariam E.
This simple Coconut Cheesecake Bars is so incredibly creamy and flavorful. Made with only 11 ingredients, this cheesecake will be a hit for coconut lovers! The perfect twist on a traditional cheesecake.
Prep Time 20 mins
Cook Time 50 mins
Total Time 4 hrs 10 mins
Course Dessert
Cuisine American
Servings 16 bars


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


For the Crust:

  • Preheat the oven to 350F. Line a 9x9 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.


  • 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. 


Serving: 16bars | Calories: 268kcal | Carbohydrates: 26g | Protein: 6g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 37mg | Sodium: 238mg | Potassium: 171mg | Fiber: 2g | Sugar: 19g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
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