Coconut Cheesecake Bars

This creamy coconut cheesecake bakes into easy bars with a coconut graham cracker crust and sweet coconut flakes folded through the filling.

Course Dessert

Cuisine American

Keyword coconut cheesecake

Prep Time 10

Cook Time 36

Total Time 4 46

Servings servings

Calories 289kcal

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.

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.