Creamy with coconut in every bite, Coconut Cheesecake Bars are a summer staple recipe. Ready in about 45 minutes plus chill time; you can’t go wrong.
I’m kind of known for my cheesecake recipes, I must say. I’ve done a ton of flavor combinations already, but Coconut Cheesecake has to be one of my favorites.
I love making cheesecake in bar form. There is something so fun about them to me, and I’m not sure why!
This is definitely a dessert for coconut lovers. With coconut in the frosting, creamy cheesecake filling, and garnished with toasted coconut, there is literally coconut flavor in every aspect.
I get asked to make this recipe a lot during the summer, and I always do because I love to enjoy it myself.
I’ve been giving out the recipe a lot, so I decided to finally post it so everyone will have it whenever they want. You know who you are! wink wink
If you are looking to mix it up, I highly suggest trying out this creamy coconut cheesecake this season. I even have a bunch of tips below on how to make it the best way possible.
You’ve finally found the perfect dessert – Coconut Cheesecake. One bite, and you’ll be making it every week!
Our other favorite bar recipes on our site include: Easy Sopapilla Cheesecake Bars Recipe, Lemon Poppyseed Bars, and Carmelitas.
WHY THIS RECIPE WORKS:
- Simple ingredients help this come together in no time.
- Great for a make-ahead dessert option since it needs to chill in the fridge.
- Ready in about 45 minutes, plus chill time!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Graham cracker crumbs
- Flaked sweetened coconut
- Unsalted butter
- Cream cheese
- Sour cream
- Egg
- Granulated sugar
- All-purpose flour
- Vanilla extract
- Coconut extract
- Whipped cream
- Toasted coconut
HOW TO MAKE COCONUT CHEESECAKE:
- Preheat the oven to 325°F. Line an 8×8 baking dish with foil or parchment paper, lightly spray with cooking spray and set aside.
- Mix the crust ingredients: graham crackers, coconut, and melted butter in a large mixing bowl until combined.
- Press the graham cracker crust into the bottom of the pan. Bake for 8 minutes until golden brown. Take out of the oven and set aside.
- While the crust is baking, place the softened cream cheese in a large bowl and whip until smooth using an electric mixer.
- Add the sour cream and mix until smooth.
- Add the egg and mix until thoroughly combined.
- Next, add the sugar, flour, vanilla extract, and coconut extract and mix until combined, and scrape down the sides as needed.
- Fold in the shredded coconut.
- Pour the cheesecake batter on top of the prepared crust, and spread it out in an even layer.
- Bake for 32-36 minutes. The very center of the cheesecake filling will be very slightly jiggly. Let cool on the counter to room temperature.
- Cover with plastic wrap and place in the fridge for 4 hours up to overnight to set. Cut and serve as is or with a garnish of whipped cream and toasted coconut flakes.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF COCONUT SHOULD I USE?
I used shredded sweetened coconut in this recipe. The added sweetness adds to the recipe.
You can use unsweetened coconut if you want to tone down the overall sweetness.
HOW TO MAKE TOASTED COCONUT
Make your own toasted coconut with a few simple steps:
To toast coconut, add sweetened coconut flakes to a dry skillet.
Place the skillet over medium-low heat, occasionally stirring until lightly golden brown.
Immediately pour out the coconut onto a plate for best results. The coconut will continue to toast, so make sure you pull it off the stove as soon as it starts to brown.
DOES THIS RECIPE USE A WATER BATH?
No, this baked coconut cheesecake does not require a water bath.
Since there is a thin layer of cheesecake filling, that would be an unnecessary step.
WHAT ARE SOME OTHER TOPPING IDEAS?
If you don’t want to make fresh whipped cream or have the toasted coconut garnish, there are some other options.
- Drizzle of melted white chocolate
- Cool whip
- Coconut whipped cream
- Caramel sauce
DO I HAVE TO USE GRAHAM CRACKER CRUMBS?
If you don’t have a box of graham cracker crumbs on hand, you can use whole graham crackers. Place 1 sleeve of graham crackers into food processor, and process until fine crumbs form.
You can also use a different cookie for the crust:
- Golden Oreos
- Shortbread Cookies
- Biscoff Cookies
Just make sure you process them into crumbs first, then proceed with the recipe.
HOW TO STORE:
Store leftovers in the fridge in an airtight container for up to 5 days. Best served and eaten cold.
Freeze for up to 3 months.
Place leftover slices between layers of wax paper in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight.
DANA’S TIPS AND TRICKS:
- This makes a large batch, but you can easily double it to feed more or halve the recipe. To double the recipe, bake in a 9×13 baking dish, cook time may vary.
- Great for a make-ahead dessert.
- This freezes well, see my tips above on how to store.
- Skip the whipped cream and toasted coconut garnishes if not desired.
Switch up your cheesecake routine with this Coconut Cheesecake – simple and delicious.
If you like this recipe, you might also like:
If you’ve tried this COCONUT CHEESECAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Coconut Cheesecake Bars
Ingredients
For the crust:
- 1 & ½ cups graham cracker crumbs
- ¼ cup flaked sweetened coconut
- 5 tablespoons unsalted butter melted
For the cheesecake filling:
- 8 ounces cream cheese softened
- ⅓ cup sour cream
- 1 large egg
- ⅓ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- ¼ cup flaked sweetened coconut
- Whipped cream for garnish optional
- Toasted coconut for garnish optional
Instructions
- Preheat the oven to 325°F. Line an 8×8 baking dish with foil or parchment paper, lightly spray with cooking spray and set aside.
- Mix the crust ingredients: graham crackers, coconut, and melted butter in a large mixing bowl until combined.
- Press the graham cracker crust into the bottom of the pan. Bake for 8 minutes until golden brown. Take out of the oven and set aside.
- While the crust is baking, place the softened cream cheese in a large bowl and whip until smooth using an electric mixer.
- Add the sour cream and mix until smooth.
- Add the egg and mix until thoroughly combined.
- Next, add the sugar, flour, vanilla extract, and coconut extract and mix until combined, and scrape down the sides as needed.
- Fold in the shredded coconut.
- Pour the cheesecake batter on top of the prepared crust, and spread it out in an even layer.
- Bake for 32-36 minutes. The very center of the cheesecake filling will be very slightly jiggly. Let cool on the counter to room temperature.
- Cover with plastic wrap and place in the fridge for 4 hours up to overnight to set. Cut and serve as is or with a garnish of whipped cream and toasted coconut flakes.
Notes
- This makes a large batch, but you can easily double it to feed more or halve the recipe. To double the recipe, bake in a 9×13 baking dish, cook time may vary.
- Great for a make-ahead dessert.
- This freezes well, see my tips above on how to store.
- Skip the whipped cream and toasted coconut garnishes if not desired.
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