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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.

coconut cheesecake on a grey plate with whipped cream

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.

coconut cheesecake bars on a grey serving platter

WHY THIS RECIPE WORKS:

  1. Simple ingredients help this come together in no time.
  2. Great for a make-ahead dessert option since it needs to chill in the fridge.
  3. 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
overhead image of ingredients needed to make coconut cheesecake

HOW TO MAKE COCONUT CHEESECAKE:

  1. 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.
  2. Mix the crust ingredients: graham crackers, coconut, and melted butter in a large mixing bowl until combined. 
  3. 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.
collage of images showing how to make the crust for coconut cheesecake
  1. While the crust is baking, place the softened cream cheese in a large bowl and whip until smooth using an electric mixer. 
  2. Add the sour cream and mix until smooth. 
  3. Add the egg and mix until thoroughly combined. 
  4. Next, add the sugar, flour, vanilla extract, and coconut extract and mix until combined, and scrape down the sides as needed. 
  5. Fold in the shredded coconut. 
  6. Pour the cheesecake batter on top of the prepared crust, and spread it out in an even layer. 
  7. 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. 
overhead collage of images showing how to make the filling for coconut cheesecake
  1. 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.
collage of images showing the final step to make coconut cheesecake

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. 

A spatula holding a coconut cheesecake bar in air

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.

Upclose image of coconut cheesecake

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.
coconut cheesecake on a grey plate with a bite taken out

Switch up your cheesecake routine with this Coconut Cheesecake – simple and delicious.

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! 

This Silly Girls Kitchen Logo
5 from 3 votes

Coconut Cheesecake Bars

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 36 minutes
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.
Servings 9 servings

Ingredients
  

For the crust:

For the cheesecake filling:

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

Nutrition is not calculated with the garnishes.
  • 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.

Nutrition

Calories: 289kcal | Carbohydrates: 24g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 202mg | Potassium: 99mg | Fiber: 1g | Sugar: 14g | Vitamin A: 612IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 3 votes (3 ratings without comment)

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