Best 5 Coconut Cheesecake Bars Recipes

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Indulge in the tropical paradise of coconut cheesecake bars, a delectable treat that embodies the perfect balance of sweet and tangy flavors. These luscious bars are crafted with a creamy cheesecake filling, nestled upon a buttery coconut-infused crust, and topped with a golden brown layer of toasted coconut. With their rich, smooth texture and explosion of coconutty goodness, these bars are guaranteed to transport you to a tropical oasis with every bite. Let's embark on a culinary journey to discover the best recipe for coconut cheesecake bars, promising an unforgettable dessert experience.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT CHEESECAKE BARS



Coconut Cheesecake Bars image

We can't wait for you to try these spectacular Coconut Cheesecake Bars. The layers of flavor start with a crisp chocolate cookie crust, creamy coconut cheesecake, thanks to Coco GOYA® Cream of Coconut, and chewy toasted coconut. Easy and delicious, these cheesecake bars are a definite crowd pleaser!

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 5h10m

Yield 12

Number Of Ingredients 9

½ cup unsalted butter melted, plus more for buttering pan
1 (6.3 ounce) package GOYA® Chocolate Maria Cookies
½ cup sugar
2 (8 ounce) packages cream cheese, softened
1 (15 ounce) can Coco GOYA® Cream of Coconut, stirred
⅛ teaspoon salt
2 large eggs large eggs
½ teaspoon GOYA® Vanilla Extract
3 cups shredded sweetened coconut

Steps:

  • Adjust oven rack to middle position. Heat oven to 350 degrees F. Line 9"x13" cake pan with foil so that 2" foil hangs over each side. Butter pan; set aside. In bowl of food processor, add Maria cookies and sugar; pulse until fine crumbs form, about 30 seconds. Add melted butter; pulse to evenly moisten crumbs. Transfer crumbs to prepared pan; using spatula or bottom of glass, press crumbs into even layer. Bake crust until lightly puffed and fragrant, 12-15 minutes; set aside to cool.
  • Meanwhile, in medium mixing bowl, using electric mixer, beat together cream cheese, cream of coconut and salt on medium-high speed until well combined, 3-4 minutes. Reduce speed to low; beat in eggs, one at a time, and then vanilla extract until well combined.
  • Pour cream cheese mixture into prepared pan. Evenly sprinkle coconut over top. Bake until edges of cheesecake is puffed but middle is barely set, 45 minutes. Cool cheesecake on cooling rack until room temperature. Chill in refrigerator, uncovered, until cold, at least 4 hours, or overnight.
  • To remove cheesecake from pan, lifting up foil handles; transfer to cutting board. Cut cheesecake into squares. Serve.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 19 g, Cholesterol 92.4 mg, Fat 26.7 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 18.2 g, Sodium 200.2 mg, Sugar 15.3 g

CHOCOLATE CHIP-COCONUT CHEESECAKE BARS



Chocolate Chip-Coconut Cheesecake Bars image

Make with or without coconut. These are excellent. I had these at a party the other night then found in Pillsbury Recipes with Crescents, Biscuits, and more. They are to excellent.

Provided by Diane Brooks

Categories     Bar Cookie

Time 50m

Yield 16 squares

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup coconut (optional)
1 (18 ounce) package refrigerated chocolate chip cookie dough

Steps:

  • Heat oven to 350°F.
  • In a small bowl, beat cream cheese, sugar, and egg until smooth.
  • If using coconut stir inches.
  • Remove half of the dough from wrapper.
  • Press half of the dough into bottom of an ungreased 9 or 8 inch square pan.
  • Spread cream cheese mixture over dough.
  • Crumble and sprinkle remaining half of cookie dough over cream cheese mixture.
  • Bake at 350°F for 35-40 minutes or until golden brown and firm to the touch.
  • Cool 30 minutes.
  • Refrigerate at least 1 hour until chilled.
  • Cut into bars and serve chilled.

CHOCOLATE COCONUT CHEESECAKE BARS



Chocolate Coconut Cheesecake Bars image

I wrote out this recipe AGES ago -- don't remember where I found it -- but finally tried it this week. Oh. my. goodness. I HAVE BEEN MISSING OUT!!! Simple and irrisistible! Tastes good the first day, but definitely better a day later; my recommendation would be to make it a day in advance if it's for a special occasion.

Provided by Swan Valley Tammi

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1/4 cup sugar
1/2 cup butter or 1/2 cup margarine
1/2 cup coconut
1 (8 ounce) package cream cheese
3 semi-sweet chocolate baking squares, melted (I used 3/4 c. chips instead)
2 eggs
2 tablespoons all-purpose flour
2/3 cup sugar
2/3 cup light cream (I used half-and-half)
1 teaspoon vanilla
1/2 teaspoon cinnamon

Steps:

  • For base: Combine flour and sugar. Cut in butter until mixture is crumbly.
  • Stir in coconut.
  • Press mixture firmly into 8x8" square cake pan.
  • For filling: cream together cream cheese, melted chocolate, eggs, flour and sugar until smooth and light.
  • Gradually add cream, vanilla, and cinammon, mixing until smooth.
  • Pour over base and bake @ 350F for 25-35 min, or until filling is set.
  • Cool and refrigerate. Drizzle with more melted semi-sweet chocolate, if desired (approximately 2 squares or 1/3-1/2 cup chips).
  • Cut into bars or squares and serve!

COCONUT KEY LIME CHEESECAKE BARS RECIPE - (4.5/5)



COCONUT KEY LIME CHEESECAKE BARS Recipe - (4.5/5) image

Provided by á-24577

Number Of Ingredients 16

For the Crust:
1 1/4 cup graham cracker crumbs (about 7 graham crackers)
1 tablespoon sugar
1/2 cup toasted coconut flakes*
5 tablespoons butter, melted
For the Cream Cheese mixture:
2 (8 ounce) packages cream cheese mixture, room temperature
1/2 cup sugar
1/4 cup + 2 tablespoons key lime juice
2 tablespoons heavy whipping cream
2 eggs, room temperature
For the garnish:
Lime Zest
Sliced Key limes
Shredded coconut
Whipped cream

Steps:

  • Preheat oven to 350 degrees F. Line a 9x9 inch pan with foil and lightly spray with oil. Mix the graham cracker crumbs, sugar, and coconut together with melted butter. Press firmly into the bottom of the pan. In the bowl of a standing mixer with the paddle attachment, whip the cream cheese and sugar together until smooth. Mix in the lime juice and whipping cream. Mix in the eggs one at a time until combined. Pour over crust and bake for 22-24 minutes until center is set. Let cool in pan on a cooling rack for 1 hour and then refrigerate at least 3 hours before cutting. Serve garnished with whipped cream, coconut, lime zest, and lime slices. NOTES *You can toast coconut on a baking sheet in a 350 degrees F for 5-8 minutes.

TOASTED COCONUT CHEESECAKE BARS



Toasted Coconut Cheesecake Bars image

Serve your guests with these toasted coconut cheesecake bars that are made using Betty Crocker® brownie mix - a delicious dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 15

Number Of Ingredients 9

1 box (1 lb 1 oz) Betty Crocker™ dark chocolate Premium brownie mix
Water, vegetable oil and eggs called for on brownie mix box
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 teaspoon almond extract
3 eggs
1 1/2 cups flaked coconut, toasted
4 oz bittersweet baking chocolate, chopped
Additional toasted coconut, if desired

Steps:

  • Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
  • Make brownies as directed on box, using water, oil and eggs. Spread in pan. In large bowl, beat cream cheese, sugar and almond extract with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Fold in 1 1/2 cups coconut. Drop mixture by tablespoonfuls over brownie batter in pan.
  • Bake 50 minutes or until cream cheese filling is light brown. Cool completely in pan on cooling rack, about 2 hours. Use foil to lift out of pan. Cut into 5 rows by 3 rows.
  • In small resealable freezer plastic bag, place bittersweet chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over bars. Sprinkle with additional coconut. Store covered in refrigerator.

Nutrition Facts : Calories 587, Carbohydrate 59 g, Fat 7, Fiber 1 g, Protein 8 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 377 mg

Tips:

  • Use high-quality ingredients for the best results. This means using full-fat cream cheese, sour cream, and butter.
  • Make sure the cream cheese and butter are at room temperature before you start baking. This will help them to blend together smoothly.
  • Don't overbeat the batter. Overbeating can make the cheesecake tough.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will help it to set properly.

Conclusion:

Coconut cheesecake bars are a delicious and easy-to-make dessert that is perfect for any occasion. With their creamy coconut filling and graham cracker crust, these bars are sure to be a hit with everyone who tries them. So next time you need a dessert to impress your friends and family, give coconut cheesecake bars a try. You won't be disappointed.

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