If you are craving a tropical twist on a classic dessert, this Coconut Cheesecake Bars Recipe is just the ticket. It perfectly balances a rich, creamy cheesecake with the chewy, sweet crunch of shredded coconut and a buttery cookie crust. Each bar delights with layers of flavors and textures that will have you coming back for more, whether it’s a weekend treat or a party favorite. The ease of preparation combined with the luscious results makes this recipe a standout addition to your dessert repertoire.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential for creating the perfect Coconut Cheesecake Bars Recipe. Each element plays a key role in building the texture, flavor, and overall appeal, from that crisp buttery crust to the creamy coconut-infused filling.
- ½ cup (1 stick) butter, melted: Provides richness and binds the cookie crust together for that perfect base.
- 1 pkg. GOYA® Chocolate Maria Cookies: These cookies give the crust a subtle, sweet spice and a satisfying crunch.
- ½ cup sugar: Sweetens the crust and helps create a tender texture.
- 2 pkgs. cream cheese, softened: The star ingredient for creamy, tangy cheesecake filling.
- 1 can GOYA® Cream of Coconut, stirred: Adds a luscious, tropical coconut flavor that melds perfectly with the cheese.
- ⅛ tsp. salt: Enhances all the flavors and balances the sweetness.
- 2 large eggs: Helps set and bind the cheesecake filling for that classic silky texture.
- ½ tsp. vanilla extract: Infuses depth and warmth to the filling.
- 3 cups shredded sweetened coconut: Adds chewiness and a burst of coconut flavor atop the bars.
How to Make Coconut Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by adjusting your oven rack to the middle position and preheating it to 350°F. Line a 9”x13” cake pan with foil, leaving about two inches hanging over the sides to create handles for easy removal later. Butter the pan lightly to prevent sticking. In a food processor, blitz the Maria cookies and sugar until they become fine crumbs, roughly 30 seconds. Add the melted butter and pulse again to evenly dampen the crumbs. Transfer this crumb mixture into your prepared pan, pressing firmly and evenly with a spatula or glass bottom to form the base. Bake for 12 to 15 minutes until the crust is fragrant and lightly puffed, then set it aside to cool. This step ensures a sturdy, flavorful foundation for your cheesecake bars.
Step 2: Make the Cheesecake Filling
While the crust cools, tackle the luscious filling by combining the softened cream cheese, stirred cream of coconut, and salt in a medium mixing bowl. Use an electric mixer on medium-high speed to blend them until smooth and well combined, which usually takes about 3 to 4 minutes. Lower the speed, then incorporate the eggs one at a time, making sure each egg is fully mixed before adding the next. Finally, beat in the vanilla extract. This smooth and creamy filling will be the heart of your Coconut Cheesecake Bars Recipe.
Step 3: Assemble and Bake
Pour your rich cheesecake filling into the cooled crust, smoothing out the top. Sprinkle the shredded sweetened coconut evenly over the surface. Bake in the preheated oven until the edges puff up but the center remains just barely set—this should take about 45 minutes. Once baked, allow the cheesecake bars to cool on a wire rack until they reach room temperature. Then chill them uncovered in the refrigerator for at least 4 hours, or better yet, overnight to let all the flavors settle perfectly.
Step 4: Serve and Enjoy
When you are ready to serve, carefully lift the cheesecake out of the pan using the foil handles and place it on a cutting board. Slice into 12 evenly-sized squares for the perfect handheld treat. Each bite offers a delightful balance of creamy cheesecake, buttery crust, and tropical coconut that will surely impress family and friends alike!
How to Serve Coconut Cheesecake Bars Recipe
Garnishes
To elevate your Coconut Cheesecake Bars Recipe even more, consider a light dusting of toasted coconut flakes for an extra crunch and deeper coconut aroma. You can also add a drizzle of chocolate sauce or a handful of fresh berries to cut through the sweetness and showcase a pop of color. These garnishes not only add visual appeal but also enhance the taste experience.
Side Dishes
Pairing these bars with a cup of strong coffee or a refreshing iced tea makes for a perfect afternoon treat. For a brunch spread, complement them with tropical fruits like pineapple slices or mango cubes, which echo the coconut theme and brighten every bite with natural sweetness and acidity.
Creative Ways to Present
Take your presentation to the next level by serving Coconut Cheesecake Bars in individual clear glass jars layered with whipped cream and extra shredded coconut on top for a parfait-style dessert. Alternatively, arrange the bars on a wooden board surrounded by toasted coconut chips and edible flowers for a stunning centerpiece that invites guests to dig in.
Make Ahead and Storage
Storing Leftovers
Once chilled, these bars keep beautifully in an airtight container in the refrigerator for up to 4 days. Keeping them cold helps maintain the cheesecake’s creamy texture and prevents the coconut topping from drying out or becoming stale.
Freezing
You can definitely freeze these Coconut Cheesecake Bars Recipe leftovers if you want to enjoy them later. Wrap each bar tightly in plastic wrap and place them in a freezer-safe container or bag. They stay fresh for up to 2 months and thaw nicely in the fridge overnight before serving.
Reheating
Since these bars are best enjoyed cold, it’s ideal to serve them straight from the refrigerator. However, if you prefer a slightly room-temperature bite, simply leave them out for 15 to 20 minutes before eating. Avoid microwaving, as this can alter the texture of the creamy filling and coconut topping.
FAQs
Can I use shredded unsweetened coconut instead of sweetened?
Yes, you can substitute unsweetened coconut, but keep in mind the bars will be less sweet and the texture slightly drier. You might want to add a bit more sugar to the filling or sprinkle some powdered sugar on top before serving to balance the flavors.
Is it necessary to chill the cheesecake bars overnight?
Chilling overnight is ideal because it allows the filling to fully set and the flavors to meld beautifully, giving you the best texture and taste. If short on time, chilling for at least 4 hours will still yield delicious results.
Can I substitute the Maria cookies for another type of cookie?
Absolutely! Graham crackers, digestive biscuits, or even vanilla wafers work well as replacements. Just be sure to adjust the sugar if your chosen cookies are already sweetened.
Can I make these bars gluten-free?
Yes, you can. Use gluten-free cookies of your choice in place of the Maria cookies. Ensure all other ingredients are gluten-free certified for safety.
What’s the best way to get clean cuts when slicing cheesecake bars?
Use a sharp knife dipped in hot water and wiped dry before each cut. This helps the blade glide smoothly through the creamy layers without tearing or crumbling the edges.
Final Thoughts
This Coconut Cheesecake Bars Recipe is a delightful fusion of tropical flavor and creamy indulgence that’s surprisingly simple to make. Whether you’re treating yourself or sharing with loved ones, these bars are sure to bring smiles and requests for seconds. I can’t encourage you enough to try them and enjoy the delicious taste of paradise right at home!
Print
Coconut Cheesecake Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Coconut Cheesecake Bars feature a buttery Maria cookie crust topped with a creamy coconut-infused cheesecake layer and a generous sprinkle of shredded sweetened coconut. Baked to perfection, they offer a delightful balance of rich, smooth texture and tropical flavor—perfect for dessert lovers seeking a unique twist on classic cheesecake bars.
Ingredients
Crust
- ½ cup (1 stick) butter, melted, plus more for buttering pan
- 1 package GOYA® Chocolate Maria Cookies
- ½ cup sugar
Cheesecake Filling
- 2 packages cream cheese, softened
- 1 can GOYA® Cream of Coconut, stirred
- ⅛ teaspoon salt
- 2 large eggs
- ½ teaspoon vanilla extract
- 3 cups shredded sweetened coconut
Instructions
- Prepare and bake crust: Adjust oven rack to middle position and preheat the oven to 350°F. Line a 9”x13” cake pan with foil, leaving about 2 inches of foil hanging over each side, and butter the pan to prevent sticking. In a food processor bowl, combine the Maria cookies and sugar; pulse for about 30 seconds until fine crumbs form. Add the melted butter and pulse again until crumbs are evenly moistened. Transfer this mixture into the prepared pan and press it down evenly using a spatula or the bottom of a glass. Bake the crust for 12-15 minutes until it’s lightly puffed and fragrant. Remove from oven and let it cool.
- Make the cheesecake filling: In a medium mixing bowl, use an electric mixer to beat the softened cream cheese, cream of coconut, and salt on medium-high speed for 3 to 4 minutes until well combined and smooth. Reduce the mixer speed to low, then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the vanilla extract until evenly blended.
- Assemble and bake cheesecake: Pour the cream cheese mixture over the cooled crust in the pan, spreading it evenly. Sprinkle the shredded sweetened coconut evenly over the top of the filling. Bake the cheesecake for about 45 minutes at 350°F until the edges are puffed but the center is just slightly set. Remove it from the oven and allow it to cool completely on a cooling rack at room temperature.
- Chill and serve: After cooling to room temperature, refrigerate the cheesecake bars uncovered for at least 4 hours or preferably overnight to chill thoroughly. To serve, use the foil handles to lift the cheesecake out of the pan, transfer it to a cutting board, and cut into 12 squares. Serve chilled for the best texture and flavor.
Notes
- Ensure the cream cheese is fully softened for a smooth filling without lumps.
- Do not overbake the cheesecake; the center should still be slightly jiggly when done to avoid cracks and maintain creaminess.
- If you cannot find GOYA® Cream of Coconut, use any good-quality cream of coconut as a substitute for the best flavor.
- The shredded coconut topping can be lightly toasted before sprinkling for added texture and a nutty flavor.
- Use foil to easily lift the entire cheesecake out of the pan for neat cutting and serving.
