Coconut Cheesecake Bars
User Reviews
5
Coconut Cheesecake Bars
Description
Coconut Cheesecake Bars start with a buttery graham cracker crust baked until firm. The filling combines softened cream cheese and sour cream beaten smooth, sweetened with sugar, and flavored with coconut extract and coconut cream. Shredded coconut folded in adds body and texture. After baking at a moderate temperature, the cheesecake layer has a smooth and dense consistency that holds shape when sliced.
The bars are then topped with a coconut mousse made from whipped heavy cream, powdered sugar, coconut cream, coconut extract, and more cream cheese to create a light yet creamy contrast to the denser cheesecake layer. Toasted shredded coconut adds a delicate crunchy garnish. This layered dessert presents a balanced blend of creamy, smooth textures and gentle coconut flavor throughout.
Coconut Cheesecake Bars are ideal chilled and cut into squares for dessert servings. They offer a tropical twist on classic cheesecake bars, suitable for gatherings or special occasions requiring a make-ahead treat.
They keep refrigerated up to 4 days and freeze well for 2 months. Freeze fully cooled bars uncovered until solid, then wrap tightly and refreeze. Thaw overnight in the refrigerator before serving.
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 4 ounces unsalted butter melted
For the Coconut Cheesecake Bars:
- 3 cream cheese full-fat, 8 ounce package, softened
- 1 cup sour cream full-fat, at room temperature
- 1 granulated sugar 1/4 cup
- 3 egg large, plus 2 yolks, at room temperature
- 1 teaspoon coconut extract optional
- 1/2 cup coconut cream the thick variety
- 1 coconut 1/4 cup finely shredded, sweetened or unsweetened
For the Coconut Mousse:
- 3/4 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 Tablespoon coconut cream the thick variety
- 1 teaspoon coconut extract
- 4 ounces cream cheese full-fat, softened
- coconut toasted, for garnish
Instructions
For the Graham Cracker Crust:
- Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
- In a large bowl combine the graham cracker crumbs, sugar, and butter and, using a rubber spatula, mix well to combine. Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
- Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
- Reduce the oven temperature to 325 degrees (F).
For the Coconut Cheesecake Bars:
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the cream cheese and sour cream until completely smooth.
- Add sugar and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until combined.
- Using a rubber spatula, fold in the coconut extract and coconut cream. Fold in the shredded coconut, mixing just until combined.
- Pour filling on top of prepared crust, and spread evenly.
- Check to ensure your oven has cooled to 325°F, then place the pan in the oven and bake for 30 to 35 minutes, or until the edges have set and the middle is still a little jiggly. The cheesecake bars will firm up a lot as they cool.
- Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 4 hours, or overnight.
- When you're ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Top with coconut cream, then, using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Serve at once.
For the Coconut Mousse:
- Add heavy whipping cream, powdered sugar, coconut cream, and coconut extract to the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until stiff peaks form, about 4 to 5 minutes.
- Set whipped cream aside. In a separate bowl, beat cream cheese until completely smooth.
- Fold whipped cream into cream cheese, stirring until well combined.
- Remove cheesecake from the pan, then top with the mousse.
- Sprinkle with toasted coconut and serve!
Notes
- Store leftover bars in the refrigerator for up to 4 days to maintain freshness.
- Freeze bars for up to 2 months; freeze uncovered until firm, then wrap and seal for best results.
- Thaw frozen bars overnight in the refrigerator before serving for optimal texture.
User Reviews
Overall Rating
5
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