How to Make Coconut Cheesecake Bars

Explore this Article

methods

Ingredients

1 Preparing Classic Coconut Cheesecake Bars

2 Baking Skinny Coconut Cheesecake Bars

3 Whipping Up Chocolate Coconut Cheesecake Bars

Other Sections

Expert Q&A

Things You'll Need

Related Articles

References

Co-authored by Ross Canter

Last Updated: August 9, 2022

Cheesecake bars are a delicious way to enjoy the rich, creamy taste of cheesecake without needing a fork or even a plate. There is a way to make these handheld treats even tastier, though -- add a little coconut to the mix. Whether you prefer classic coconut cheesecake bars that use shredded coconut to add the flavor, a skinny recipe that uses reduced fat cream cheese, Greek yogurt, and coconut extract for a healthier version, or chocolate coconut cheesecake bars that incorporate a chocolate topping for an even more decadent dessert, you can whip the bars up in a hurry whenever your sweet tooth is calling.

Ingredients

Classic Coconut Cheesecake Bars

• ¼ cup (57 g) melted unsalted butter, cooled
• ¼ cup (50 g) sugar
• ¾ cup (96 g) all-purpose flour
• ¼ teaspoon (2 g) baking soda
• ¼ teaspoon (1 g) baking powder
• ¼ teaspoon salt
• 1 8-ounce (226 g) package cream cheese
• ½ cup (100 g) sugar
• 2 tablespoons (16 g) all-purpose flour
• 1 large egg
• ½ teaspoon (2 ½ ml) vanilla extract
• 1 ½ cups (90 g) sweetened shredded coconut

Skinny Coconut Cheesecake Bars

• ¾ cup (65 g) graham crackers, crushed
• 3 tablespoons (42 g) unsalted butter, melted
• 8 ounces (226 g)reduced fat cream cheese, softened
• ¾ cup (190 g) 0% plain Greek yogurt
• 2 large egg whites
• ⅓ cup (67 g) sugar
• 2 tablespoons (16 g) all-purpose flour
• ½ teaspoon (2 ½ ml) vanilla extract
• 1 to 2 teaspoons (5 to 10 ml) coconut extract
• ⅓ cup (35 g) sliced almonds
• ⅓ cup (20 g) shredded or flaked unsweetened coconut

Chocolate Coconut Cheesecake Bars

• 25 chocolate wafer cookies, finely crushed
• 2 tablespoons (25 g) sugar
• ¼ cup (57 g) butter, melted
• 4 8-ounce (226 g) packages cream cheese, softened
• 1 cup (200 g) sugar
• 1 teaspoon (5 ml) vanilla extract
• ½ cup (118 ml) coconut milk
• 4 eggs
• 2 ounces (57 g) semi-sweet chocolate, broken into pieces
• 1 cup (60 g) whipped topping
• 1 cup (60 g) sweetened flaked coconut
• ¼ cup (26 g) sliced almonds, toasted

Steps

Method 1

Method 1 of 3:

Preparing Classic Coconut Cheesecake Bars

1. 
   1
   Preheat the oven and prepare a pan. To ensure that the oven is hot enough to bake the bars, set the temperature to 375 degrees Fahrenheit (190 degrees Celsius degrees) and allow it to fully preheat. Next, line an 8-inch (20-cm) baking dish with parchment paper and set it aside.

   • You can substitute foil for parchment paper if you prefer.
2. 
   2
   Combine the melted butter and sugar. Add ¼ cup (57 g) of melted, unsalted butter and ¼ cup (50 g) of sugar to a medium bowl. Whisk the two together until they’re fully combined.

   • Make sure that the butter has cooled before you mix it with the sugar.
   Advertisement
3. 
   3
   Mix in the flour, baking soda, baking powder, and salt. Once the melted butter and sugar are combined, add ¾ cup (96 g) of all-purpose flour, ¼ teaspoon (2 g) of baking soda, ¼ teaspoon (1 g) of baking powder, and ¼ teaspoon of salt. Mix well until a thick dough forms.

   • If you prefer, you can substitute whole wheat flour or a gluten-free flour blend for the all-purpose flour.
4. 
   4
   Press the crust into the bottom of the pan. After you’ve mixed the dough, use clean fingers to press it into the bottom of the lined baking dish. Make sure that the dough is in as even a layer as possible.
5. 
   5
   Whisk the cream cheese and sugar together. To make the filling, add an 8-ounce (226 g) package of cream cheese and ½ cup (100 g) of sugar to a large bowl. Whisk the two together until they are fully combined.

   • If you prefer, you can use a stand mixer or handheld mixer to blend the cheesecake filling.
6. 
   6
   Add the flour, egg, and vanilla. Once the cream cheese and sugar are blended together, add 2 tablespoons (16 g) of all-purpose flour, a large egg, and ½ teaspoon (2 ½ ml) of vanilla extract to the bowl. Mix well so the ingredients are fully incorporated.

   • For a stronger coconut flavor, you can substitute coconut extract for the vanilla.
7. 
   7
   Fold in the coconut. When the filling base is fully mixed, add 1 ½ cups (90 g) of sweetened, shredded coconut to the bowl. Use a rubber spatula to gently fold the coconut in until it’s fully incorporated.
8. 
   8
   Spread the batter over the crust and bake the bars until the top is golden. After you’ve mixed in the coconut, pour the cheesecake batter over the prepared crust. Spread it evenly, and then bake it in the preheated oven for 33 to 36 minutes, or until the top is golden and the center is set.

   • If you like, you can sprinkle more shredded coconut over the top of the cheesecake bars before you place them in the oven.
9. 
   9
   Cool the pan before slicing into bars. When the cheesecake bars are finished baking, remove them from the oven. Allow the bars to cool for at least 30 minutes before cutting them into slices with a sharp knife.

   • Store any leftover cheesecake bars in an airtight container in the refrigerator. They should keep for 5 to 6 days.
   Advertisement

Method 2

Method 2 of 3:

Baking Skinny Coconut Cheesecake Bars

1. 
   1
   Preheat the oven and line a pan. To get the oven hot enough to bake the bars, set the temperature to 350 degrees Fahrenheit (175 degrees Fahrenheit) and allow it to fully preheat. Next, line a 8-inch (20-cm) baking dish with foil and set it aside.

   • When you line the baking dish, make sure that some of the foil overhangs the sides so you can easily lift the bars out when they’re ready.
2. 
   2
   Mix the graham cracker crumbs and melted butter. Add ¾ cup (65 g) of crushed graham crackers and 3 tablespoons (42 g) of melted, unsalted butter in a small bowl. Blend the two together until they’re fully combined.
3. 
   3
   Press the graham cracker mixture into the pan and bake it until firm. After you’ve mixed the graham crackers and butter together, use clean fingers to press it into the bottom of the lined baking dish. Next, place the crust in the oven and allow it to bake for 8 to 9 minutes, or until it is set.

   • Leave the oven on when you take the crust out so it will still be preheated when it’s time to bake the filling.
4. 
   4
   Beat the cream cheese. Add 8 ounces (226 g) of reduced fat cream cheese that’s been softened to a large bowl. Use a handheld electric mixer to beat the cream cheese on medium for 1 minute, or until it’s light and fluffy.

   • You can also use a stand mixer to beat the cream cheese.
   • You can beat the cream cheese by hand with a whisk, but it may take a little longer.
5. 
   5
   Add in the yogurt, sugar, egg whites, and flour. After you’ve beaten the cream cheese, add ¾ cup (190 g) of 0% plain Greek yogurt, 2 large egg whites, ⅓ cup (67 g) of sugar, and 2 tablespoons (16 g) of all-purpose flour to the bowl. Beat the mixture on medium until it is fully incorporated.

   • To separate the egg whites from the yolks, break the eggs against a flat surface and separate them into two halves over a bowl. Allow the yolks to fall into the lower half, and move them back and forth between the two halves so the whites drip into the ball below. Continue moving the yolks back and forth until all of the whites are removed.
6. 
   6
   Stir in vanilla and coconut extracts. When the cheesecake filling base is fully mixed, add ½ teaspoon (2 ½ ml) of vanilla extract and 1 to 2 teaspoons (5 to 10 ml) of coconut extract to the bowl. Mix the batter on low until the extracts are fully incorporated.

   • You can adjust the amount of coconut extract that you add based on how strong you want the coconut flavor to be in the cheesecake.
7. 
   7
   Pour the filling over the crust and bake the mixture for 20 minutes. Once the cheesecake filling is mixed, spread it over the prepared crust in the baking dish. Place the dish in the preheated oven, and let the bars bake for 20 minutes.
8. 
   8
   Cover the pan with foil and bake for several more minutes. When the bars have baked for 20 minutes, remove the baking dish from the oven and cover it with foil. Place it back in the oven, and let it bake for 5 more minutes.

   • The center should no longer be jiggly when you remove it from the oven.
9. 
   9
   Toast the almonds and coconut in a pan. While the bars are baking, add ⅓ cup (35 g) of sliced almonds and ⅓ cup (20 g) of shredded or flaked unsweetened coconut to a small skillet. Allow the mixture to toast on medium-low heat for 3 to 4 minutes, or until it is lightly golden.

   • Make sure to stir the almonds and coconut regularly as you’re toasting them.
10. 
    10
    Remove the bars from the oven and let cool briefly. When the bars are finished baking, take them out of the oven. Set the baking dish aside to cool for 5 minutes.
11. 
    11
    Sprinkle the almonds and coconut over the bars and chill before cutting. When the bars have cooled slightly, sprinkled the toasted almond and coconut mixture over the top. Place them in the refrigerator for at least 4 hours. After they’ve chilled for several hours, cut the bars into slices and serve.

    • Make sure that the bars have cooled completely before placing them in the refrigerator to chill.
    • Keep any leftover bars in an airtight container in the refrigerator. They should stay fresh for up to a week.
    Advertisement

Method 3

Method 3 of 3:

Whipping Up Chocolate Coconut Cheesecake Bars

1. 
   1
   Preheat the oven and line a baking dish. To ensure that the oven is hot enough to bake the bars, set the temperature to 325 degrees Fahrenheit (165 degrees Celsius) and allow it to preheat. Next, use a piece of foil to line a 13-inch (33-cm) by 9-inch (23-cm) baking dish and set it aside.

   • Make sure that the ends of the foil overhang the sides of the baking dish so you can lift out the bars when they’re finished baking.
2. 
   2
   Mix the cookie crumbs, melted butter, and sugar. Add 25 chocolate wafer cookies that have been finely crushed, 2 tablespoons (25 g) of sugar, and ¼ cup (57 g) of melted butter to a small bowl. Stir the ingredients together until they are fully combined.

   • If you prefer, you can substitute another type of cookie for the chocolate wafers. Graham crackers, chocolate cream sandwich cookies, and vanilla wafers are good options.
3. 
   3
   Press the cookie mixture into the dish. Once the cookie crumb mixture is fully combined, use clean fingers to press it into the bottom of the lined baking dish. Make sure to form as even a layer with the cookie mixture as you can.
4. 
   4
   Combine the sugar and cream cheese. Add 4 8-ounce (226 g) packages of softened cream cheese and 1 cup (200 g) of sugar to a large bowl. Use a handheld electric mixer to blend the two together on medium until they are fully mixed.

   • A stand mixer also works well to mix the cheesecake bar filling.
   • You can mix the filling by hand with a whisk, but it will take a little more time and effort.
5. 
   5
   Stir in the vanilla and coconut milk. When the sugar and cream cheese are blended, add 1 teaspoon (5 ml) of vanilla extract and ½ cup (118 ml) of coconut milk to the bowl. Mix the ingredients in on medium-low until they are fully incorporated.
6. 
   6
   Add the eggs one at a time. After the vanilla and coconut milk are blended in, mix 4 eggs into the bowl, one at a time. Blend the eggs in on low speed until they are fully incorporated.

   • If you prefer, you can use egg substitute in place of the eggs.
7. 
   7
   Pour the filling over the cookie crust and bake the bars until the center is set. Once the filling is completely mixed, spread it over the cookie crust. Place the bars in the preheated oven, and allow them to bake for 45 minutes, or until the center is almost set.
8. 
   8
   Cool the bars completely and refrigerate them. When the bars are finished baking, remove them from the oven. Allow them to cool for about 30 minutes, and then chill in the refrigerator for 4 hours until fully set.

   • Cover the baking dish with plastic wrap before placing it in the refrigerator.
9. 
   9
   Heat the chocolate and whipped topping in the microwave. To prepare the bars’ topping, add 2 ounces (57 g) of semi-sweet chocolate that’s been broken into pieces and 1 cup (60 g) of whipped topping to a large microwave-safe bowl. Microwave the mixture on high for 1 minute or until the chocolate is mostly melted.

   • If you prefer, you can substitute milk or bittersweet chocolate for the semi-sweet.
10. 
    10
    Whisk the mixture and pour it over the bars. After you’ve heated the chocolate and whipped topping, use a whisk to blend the two together completely. Next, pour it over the cheesecake bars in an even layer.
11. 
    11
    Top the bars with the coconut and nuts and cut into pieces. When the topping is on the cheesecake bars, sprinkle 1 cup (60 g) sweetened, flaked coconut and ¼ cup (26 g) of toasted, sliced almonds over the top. Use a sharp chefs knife (about 12 inches long) to cut the cheesecake into bars and serve.

    • Store any leftover cheesecake bars in the refrigerator. They should keep for 5 to 7 days.
    Advertisement

Expert Q&A

Search

Add New Question

• Question

  How do you cut cheesecake bars evenly?

  

  Ross Canter
  Professional Baker

  Ross Canter is a Professional Baker and the Co-Founder of Cookie Good in Santa Monica, California. Originally a screenwriter, Ross decided to pursue his passion for baking and opened Cookie Good in 2007 with his wife, Melanie. Ross and Melanie opened their brick and mortar bakery in 2014. With over 15 years of experience, Ross specializes in creating high quality cookies with unique flavor options and helping people feel “cookie good” one cookie at a time.

  

  Ross Canter

  Professional Baker

  Expert Answer

  Use a sharp chef's knife—something about 12 in (30.48 cm) long works well. Since cheesecake is pretty sticky, wipe off the knife with a damp, warm towel so each cut is perfectly straight and clean.

  Thanks! We're glad this was helpful.
  Thank you for your feedback.
  If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow

  Yes No

  Not Helpful 0 Helpful 0

Ask a Question

200 characters left

Include your email address to get a message when this question is answered.

Submit

Advertisement

Things You’ll Need

Classic Coconut Cheesecake Bars

• 8-inch (20-cm) baking dish
• Parchment paper
• Medium bowl
• Whisk
• Large bowl
• Rubber spatula
• Knife

Skinny Coconut Cheesecake Bars

• 8-inch (20-cm) baking dish
• Foil
• Small bowl
• Wooden spoon
• Large bowl
• Handheld electric mixer
• Small skillet
• Knife

Chocolate Coconut Cheesecake Bars

• 13-inch (33-cm) by 9-inch (23-cm) baking dish
• Foil
• Small bowl
• Wooden spoon
• Large bowl
• Handheld electric mixer
• Microwave-safe bowl
• Whisk