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These coconut cheesecake bars don’t mess around. A buttery shortbread-coconut crust sets the base, a thick baked coconut cheesecake goes on top, and then it’s finished with white chocolate ganache and toasted coconut.
They bake in about 35 minutes and slice into clean, bakery-style squares that are unapologetically coconut-forward.
Here’s Why This Recipe for Coconut Cheesecake Bars Works
Shortbread coconut crust: Cookie crumbs, melted butter, and shredded coconut bake into a firm, toasty base that holds its shape when sliced.
Cornstarch for structure: A little cornstarch (or flour) stabilizes the cheesecake filling, so you get clean edges and a dense, creamy center.
Coconut in layers: Coconut cream in the batter plus shredded coconut means the flavor isn’t just on top, it runs through every bite.
White chocolate ganache finish: Warm cream melts into chopped white chocolate for a smooth, spreadable topping that sets into a soft, sliceable layer under the toasted coconut.
Ingredients Notes
Shortbread cookie crumbs: Shortbread brings buttery flavor and a tight crumb that slices cleanly. Choose your favorite brand or make my oatmeal shortbread recipe to crumble for the crust.
Sweetened shredded coconut: You’re using it in the crust, filling, and topping, so buy a fresh bag. Sweetened coconut gives better chew and browns more evenly when toasted.
Full-fat block cream cheese: Use brick-style, full-fat cream cheese only. Spreadable tub cream cheese has added stabilizers and more moisture, which can make the filling too soft and prevent the bars from setting properly. Block cream cheese gives you that dense, smooth, classic cheesecake texture that slices clean.
Sour cream: This softens the tang and makes the filling smoother and richer.
Coconut cream (or canned coconut milk): Coconut cream gives the strongest coconut flavor and thickens the batter. If you use coconut milk, choose full-fat and stir the can well, watery cans make a thinner filling.
Cornstarch (or flour): This is the “clean slice insurance.” It helps the bars set without turning dry, and it reduces the chance of cracking.
Eggs + extra yolks: Whole eggs set the cheesecake; yolks add richness and that custardy density.
White chocolate: Use a bar you chop yourself if possible. White chips can work, but they’re more likely to seize or stay a little waxy because they’re formulated to hold their shape.
Heavy cream: Needed for a smooth ganache that sets softly. Half-and-half will make the ganache thinner and may not slice as cleanly.
Coconut extract: Optional but powerful. It can go from “nice” to “sunscreen” fast, so don’t get heavy-handed.
Recipe Tips
Use room temperature cream cheese: Cold cream cheese won’t fully smooth out, and lumps are hard to fix later. Let it sit out until soft before mixing.
Bake until slightly jiggly: The edges should look set while the center still has a gentle wobble. It will firm up as it cools and chills.
Chill completely before slicing: Four hours is the minimum; overnight is better. Cold bars slice cleanly and hold their layers.
Don’t overbeat the eggs: Mix on low just until combined. Overmixing adds excess air, which can cause cracks or puffing in your baked cheesecake bars.
Toast the coconut properly: Spread sweetened shredded coconut in a thin layer and toast until golden brown. Watch closely, it turns fast.
If you love coconuty desserts, we have the best coconut cake with a creamy coconut buttercream. And you can’t go wrong with our French coconut custard pie.
Coconut Cheesecake Squares
Once chilled, these Coconut Cheesecake Bars slice into neat squares: golden shortbread on the bottom, thick coconut cheesecake in the middle, and a smooth white chocolate ganache shell on top. The toasted coconut finishes it with a nutty crunch against that cold, creamy center.
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Coconut Cheesecake Bars
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Ingredients
For the Crust
- 3 cups shortbread cookie crumbs
- ½ cup sweetened shredded coconut
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 10 tablespoons butter, melted
For the Cheesecake Bars
- 24 ounces cream cheese, full-fat cream cheese, room temperature (680 grams)
- ½ cup sour cream
- 1 ¼ cups granulated sugar, 125 grams
- 2 tablespoons cornstarch , (or 4 tablespoons of flour)
- ½ cup canned coconut cream, or canned coconut milk
- 2 teaspoons vanilla extract
- ¼ teaspoon coconut extract
- 3 large eggs
- 2 egg yolks
- 1½ cups sweetened shredded coconut
For the White Chocolate Ganache:
- 8 ounces white chocolate, finely chopped
- ⅓ cup heavy cream
- 1½ cup sweetened shredded coconut, toasted
Instructions
For the Coconut Crust:
- Preheat the oven to 325°F. Line a 13 by 9-inch baking pan with parchment paper leaving a 2-inch overhang. Coat with vegetable oil spray.
- Combine the cookie crumbs, shredded coconut, sugar, and salt. Add the melted butter and mix until the crumbs are moistened.
- Press the mixture into the bottom of the pan and bake 12 to 14 minutes. Set aside to cool while you make the filling.
For the Coconut Filling:
- Place the cream cheese in a large mixing bowl. Beat on medium speed for 1 minute to break it up, then add the sour cream and beat on high speed until combined and creamy, about 3-4 minutes.
- Mix the sugar and cornstarch together in a small dish and add to the cream cheese mixture. Beat on medium speed for 1-2 minutes to combine well.
- Add the coconut cream, vanilla, and coconut extract. Beat until the mixture is smooth and fully combined, stopping to scrape down the sides and bottom of the bowl as needed.
- Reduce the speed to low, add the eggs and egg yolks and beat only until the eggs are combined and no streaks of yolk are visible.
- Use a wide spatula to fold in the shredded coconut until well combined.
- Pour the mixture over the cooled crust, spreading evenly and smoothing the top.
- Transfer to the oven and bake for 33 to 38 minutes until the edges are set and the center is a little jiggly. Remove from the oven and cool on a wire rack for 1 hour then place in the refrigerator for 4 hours or overnight to chill completely.
For the White Chocolate Ganache:
- In a double boiler, add about 2 inches of water to the bottom pan and bring it to a gentle simmer. Set the top pan over it, making sure the bottom doesn’t touch the water. Add the cream and chopped white chocolate to the top pan and let them melt together, stirring occasionally.
- When the chocolate is almost completely melted, remove the pan from the heat and allow the chocolate to continue to melt.
- When the ganache has completely melted, pour it over the baked cheesecake, spreading smoothly.
- Sprinkle the toasted coconut over the ganache and allow to cool for 1 hour then place in the refrigerator to chill completely.
- When ready to cut into squares, slide a sharp knife between the cheesecake and pan. Using the parchment paper ends lift the entire cheesecake and place on a cutting board. Cut the cheesecake in squares and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Going to make. Question: On the white chocolate ganache it calls for 8 ounces white chocolate and 1/3 cup white chocolate. Is this to be melted together? On the melted instructions it calls to add the cream and the chopped chocolate. Question: where is the cream?
Jean, Uh-oh, my bad and my apologies. Thanks so much for your question and brining this error to my attention. That should read “1/3 cup heavy cream” instead of the 1/3 cup chopped white chocolate. I have corrected this in the recipe card. Thanks again, enjoy the treat!
This sounds like heaven on earth 😉 One question: no sweetened shredded coconut in my country (Poland in Europe) – is it OK to use unseetened or should I try one of the online recipes for homemade sweetened variety…?
Hi, Joanna! Yes, you may use unsweetened coconut, it will be wonderful! Thanks for the question, enjoy!