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.

Prep Time20

Cook Time55

Total Time1 15

Course: Desserts

Cuisine: American

Keyword: Coconut Cheesecake Bars, Coconut Cheesecake recipe, Coconut Cheesecake Squares

Servings: Servings

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

Pan size matters: Use a 13x9-inch pan for the right thickness. A smaller pan will make thicker bars and can increase bake time.

Press the crust firmly: Pack the crust down tightly (a flat-bottom measuring cup works well).

Room temp cream cheese: Soft, room-temperature cream cheese prevents lumps and keeps you from overmixing.

Don’t overmix after the eggs: Once the eggs go in, mix on low just until combined. Overmixing adds air, which can lead to cracks and a puffed, uneven texture.

Bake until set on the edges: The bars are done when the edges look set and the center still has a gentle jiggle—they’ll finish setting as they cool.

Optional thermometer check: If you like using an instant-read thermometer, aim for 145–150°F in the center. If you don’t have one, the jiggle test works just fine.

Chill for clean slices: Refrigerate at least 4 hours (overnight is even better). Cold bars cut cleaner and hold their shape.

Toasting the coconut: Spread the coconut in an even layer on a baking sheet and toast in a 325°F oven for 5–10 minutes, stirring every 2–3 minutes, until it’s lightly golden and smells nutty. Watch it closely near the end, it can go from perfect to burnt fast.

Ganache tips: Melt the ganache gently and keep water and steam away from the chocolate. If the bowl touches the simmering water, the chocolate can overheat.

For tidy cuts: Lift the chilled bars out using the parchment, then slice with a sharp knife wiped clean between cuts (warm the blade under hot water, dry it, then slice).

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