Our Coconut Cheesecake Bars are the richest, creamiest delights to ever grace your dessert plate. Infused with coconut in every layer, these bars are a dream come true for coconut lovers everywhere. Your new favorite dessert is just a whisk away.
Table of Contents
Coconut Cheesecake Squares
Let’s dive into why these little cheesecake bars are a big deal.
- Perfect for Coconut Lovers: This recipe is a coconut lover’s paradise. From the crust to the filling, and even in the flaked coconut garnish, these bars don’t lack in the coconut department.
- Balance of Flavors and Textures: The creamy richness of the cheesecake filling contrasts with the coconut crust, while the white chocolate ganache adds another layer of sweetness.
- Versatile: Whether it’s a casual family gathering, a special celebration, or a personal treat, these dessert bars fit the bill perfectly.
Ingredients For Coconut Cream Cheesecake Bars
Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.
- Pantry: Butter, Granulated sugar, All-purpose flour (or cornstarch), White chocolate
- Dairy: Full-fat cream cheese, Sour cream, Eggs
- Baking essentials: Vanilla extract, Fine salt
- Coconut delights: Sweetened shredded coconut, Coconut cream
Ingredient Substitutions
- Cream cheese: Use Neufchatel cheese for a lower-fat option, though it may slightly alter the texture.
- Sour cream: Greek yogurt can be a tangy, protein-rich alternative.
- Coconut cream: Heavy cream with a bit of coconut extract can substitute if coconut cream is unavailable.
How to Make Coconut Cheesecake Bars
Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.
- Prepare and bake the coconut crust in a lined baking pan.
- Beat the cream cheese for a couple of minutes then add the sour cream and beat well.
- Beat in the sugar and cornstarch.
- Add the coconut cream and beat until smooth.
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.
- Encorporate the eggs.
- Add the shredded coconut.
- Fold the mixture with a wide spatula.
- Pour over the crust and transfer to the oven.
Variations
- Chocolate Drizzle: Add a drizzle of melted dark chocolate to the top.
- Lime Zest: Add lime zest to the cheesecake batter for a zesty, tropical twist.
- Nutty Crunch: Mix in chopped almonds or pecans into the crust for an added crunch.
Tips for Success
Here are some helpful tips to ensure your coconut cheesecake bars turn out perfectly every time:
- Ensure all your ingredients are at room temperature to achieve a smooth, lump-free filling.
- Avoid overmixing the batter to prevent incorporating too much air, which could cause cracks.
- Chill the bars thoroughly before slicing to get clean, neat cuts.
- Prep your pan with cooking spray or parchment paper.
Storage
Keep the cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the coconut cheesecake squares individually wrapped for up to a month. Thaw them in the refrigerator before serving.
This no-fuss recipe is your golden ticket to all the coconut vibes you’ve been dreaming of. Each bar is a slice of heaven, combining the rich, creaminess of cheesecake with the tropical sweetness of coconut.
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Coconut Cheesecake Bars
These Coconut Cheesecake Bars are rich, creamy and packed with real coconut flavor. The coconut crust is to die for and packs in more coconut indulgence.
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Servings: 18 Servings
Calories: 340kcal
Ingredients
For the Crust
- 3 egg whites
- 3 cups 12 ounces sweetened, shredded coconut
- 4 tablespoons butter melted
- ¼ teaspoon fine salt
For the Cheesecake Bars
- 24 ounces cream cheese full-fat cream cheese, room temperature (680 grams)
- ½ cup sour cream
- 1 cups 100 grams granulated sugar
- 2 tablespoons cornstarch (or 4 tablespoons of flour)
- ½ cup coconut cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 egg yolks
- 1-½ cups shredded sweetened coconut
For the White Chocolate Ganache:
- 8 ounces white chocolate finely chopped
- ⅓ cup white chocolate finely chopped
- 1-½ cup toasted shredded coconut
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 at the long ends of the pan. Coat with vegetable oil spray.
- In a large bowl, whisk the egg whites until foamy, then fold in the butter and salt. stir with a spatula until blended together.
- Tip the mixture into the prepared pan and press evenly and firmly against the bottom. Prick the surface of the crust with a dinner fork.
- Place the pan in the oven and bake for 15 or 20 minutes until the edges are lightly toasted.
- Transfer the baked crust to a wire rack and cool while preparing 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 and beat on high speed for 3-4 minutes, stopping the motor and scraping down the sides and bottom of the bowl several times.
- Reduce the speed to low, add the eggs 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 coconut crust, spreading evenly and smoothing the top.
- Transfer to the oven and bake for 35 to 40 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 2 inches of water to the bottom saucepan and bring to a gentle simmer. Set the upper portion of the pan over the lower portion, making sure that it does not touch the water. Add the cream and the chopped chocolate to the upper pan and allow to slowly melt together while 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
- Mixing the sugar and cornstarch or flour together before adding to the cream cheese mixture will prevent lumps in the batter.
- White chocolate must melt slowly over gentle heat, melts at 100°F to 109°F. If it becomes too hot it will break.
- To create a make-shift double boiler, set a pan or glass bowl over another pan that has about 2 inches of water. The upper pan/bowl should not touch the water in the lower pan.
Nutrition
Serving: 1 slice | Calories: 340kcal | Carbohydrates: 34g | Protein: 5g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Cholesterol: 71mg | Sodium: 167mg | Fiber: 2g | Sugar: 28g
Joanna
Tuesday 9th of April 2024
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...?
Pat Nyswonger
Tuesday 9th of April 2024
Hi, Joanna! Yes, you may use unsweetened coconut, it will be wonderful! Thanks for the question, enjoy!