For an extra layer of flavor, toast the shredded coconut in a dry skillet over medium heat until golden brown before sprinkling it over the cheesecake. Watch carefully as it can burn quickly. To prevent the cheesecake from cracking during baking, place a pan of hot water on the lower rack of the oven while the cheesecake bakes. This creates a moist environment that helps to prevent cracking. For a richer flavor, use full-fat cream cheese. Lower-fat versions may affect the texture of the cheesecake. Ensure all ingredients are at room temperature for optimal mixing and a smoother cheesecake texture.
Coconut Cheesecake Bars
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME5 hrs 10 mins
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SERVING12 People
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VIEWS21
Indulge in these exquisite Coconut Cheesecake Bars, where a delicate dance of textures and flavors awaits. A buttery chocolate cookie crust cradles a luscious coconut cheesecake filling, enriched with the exotic touch of cream of coconut and crowned with a generous layer of toasted coconut. Each bite is a symphony of sweet, creamy, and crunchy sensations – a true delight for the senses.
Ingridients
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Follow The Directions
01
StepPreheat and Prep: Position an oven rack in the center and preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with aluminum foil, allowing a 2-inch overhang on each side for easy removal. Lightly butter the foil-lined pan and set aside. (Prep time: 5 minutes)
02
StepCraft the Chocolate Cookie Crust: In the bowl of a food processor, combine the Maria cookies and sugar. Pulse until the cookies are finely ground, forming a crumbly mixture (about 30 seconds). Add the melted butter and pulse again until the crumbs are evenly moistened. Transfer the mixture to the prepared pan and use a spatula or the bottom of a glass to firmly press the crumbs into an even, compact layer. (Prep time: 10 minutes)
03
StepBake the Crust: Bake the crust in the preheated oven until it is lightly puffed and fragrant, approximately 12-15 minutes. Remove from oven and allow to cool completely. (Bake time: 12-15 minutes)
04
StepPrepare the Cheesecake Filling: While the crust cools, prepare the cheesecake filling. In a large mixing bowl, using an electric mixer, beat together the softened cream cheese, cream of coconut, and salt on medium-high speed until smooth and well combined, about 3-4 minutes. Reduce the mixer speed to low and add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until just combined. Be careful not to overmix. (Prep time: 10 minutes)
05
StepAssemble and Bake the Cheesecake: Pour the cream cheese mixture evenly over the cooled chocolate cookie crust. Sprinkle the shredded coconut evenly over the top of the filling. Bake in the preheated oven until the edges of the cheesecake are puffed and set, but the center is still slightly wobbly, about 45 minutes. (Bake time: 45 minutes)
06
StepCool and Chill: Allow the cheesecake to cool completely on a wire rack at room temperature. Once cooled, cover loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to fully set. (Chill time: 4+ hours)
07
StepServe: Once chilled, use the foil overhang to lift the cheesecake bars from the pan. Transfer to a cutting board and cut into squares. Serve cold and enjoy the delightful combination of flavors and textures.
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Madison Connelly
May 19, 2025Absolutely divine! The coconut flavor is prominent, and the crust adds a wonderful chocolatey base.
Blake Weber
May 9, 2025I followed the recipe exactly, and the cheesecake turned out perfectly. The foil lining made it so easy to remove from the pan.
Payton Runolfsdottir
May 2, 2025Next time, I might try adding a layer of coconut flakes to the crust for even more coconut flavor.
Beaulah Terry
Apr 12, 2025These bars were a hit at my party! Everyone raved about them, and they were so easy to make.