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
Scale
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.
