Easy Coconut Cream Cheesecake Bars for Tropical Dessert Lovers
Easy Coconut Cream Cheesecake Bars for Tropical Dessert Lovers bring a taste of the tropics to your table. These delightful bars marry the creamy sweetness of coconut with a hint of tanginess from a berry swirl, all nestled on a buttery crust that offers just the right amount of crunch. Each bite is a little piece of paradise, perfect for a sun-soaked afternoon or as a show-stopping dessert at your next gathering.
Table of Contents
I first made these coconut cream cheesecake bars during a summer get-together, and they disappeared faster than I could cut them into squares. I was captivated by how easy they were to prepare, from the graham cracker crust to the velvety filling, and the vibrant berry swirl gave them an eye-catching appeal. If you’ve been searching for a dessert that’s both comforting and a touch exotic, this recipe fits the bill perfectly. You’ll wonder how you ever lived without the joy of Easy Coconut Cream Cheesecake Bars.
Why You’ll Love This Recipe
- Simple & Quick: Takes just 20 minutes of prep time, making it a breeze to whip up for any occasion.
- Irresistible Flavor: The luscious coconut cream cheese filling paired with a tart berry swirl creates a harmonious flavor profile that’s hard to resist.
- Eye-Catching Appeal: The marbled look of the berry swirl adds artistic flair to these bars, making them perfect for parties.
- Flexible Serving: Ideal for any occasion—snack time, dessert after dinner, or to impress guests at a potluck.
- Diet-Friendly Options: Can easily be adapted for gluten-free diets by substituting almond flour or gluten-free cookies.
Ingredients You’ll Need
- 1 ½ cups graham cracker crumbs: Essential for a crunchy yet sweet crust; almond flour is a great gluten-free alternative.
- 3 tablespoons coconut oil, melted: Adds healthy fat and enhances the coconut flavor in both crust and filling.
- 2 tablespoons maple syrup or honey: Acts as a natural sweetener; use maple syrup for a vegan-friendly option.
- Pinch of salt: Balances the sweetness of the crust and enhances overall flavor.
- 2 (8 oz) packages light cream cheese, softened: Provides creaminess to the filling; choose dairy-free cream cheese for a lactose-free option.
- ½ cup full-fat canned coconut milk: This key ingredient gives the cheesecake its rich coconut flavor—make sure to shake it well before using.
- ⅓ cup maple syrup or honey: Sweetens the cheesecake filling; use to preference or substitute with agave syrup.
- 1 teaspoon vanilla extract: Elevates the flavor profile and rounds out the filling nicely.
- 1 tablespoon lemon juice: The acidity brightens the flavor, cutting through the sweetness of the cheesecake.
- 2 large eggs: Binds the filling together and provides structure. Best used at room temperature for even mixing.
- ½ cup mixed berries (fresh or frozen): Adds a fruity contrast and stunning visuals; choose your favorites like strawberries, raspberries, or blueberries.
- 1 tablespoon maple syrup: Adds sweetness to the berry swirl, balancing the tartness of the fruit.
- 1 teaspoon cornstarch: Helps thicken the berry mixture, creating a perfect swirl.
- 1 tablespoon water: Used to dissolve the cornstarch for a smoother texture in the berry sauce.
How to Make Easy Coconut Cream Cheesecake Bars for Tropical Dessert Lovers
MAKE THE BERRY SWIRL: In a small saucepan over medium heat, combine ½ cup mixed berries, 1 tablespoon maple syrup, and 1 teaspoon cornstarch mixed with 1 tablespoon water. Cook for 3 to 5 minutes, stirring frequently, until the mixture thickens slightly and the berries soften. Lightly mash the berries for a smoother texture, then remove from heat and set aside to cool. This beautiful swirl adds not only flavor but a pop of color to your bars.
PREPARE THE CRUST: Preheat the oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, allowing for a slight overhang on the sides for easy removal later. In a medium bowl, mix 1 ½ cups graham cracker crumbs, 3 tablespoons melted coconut oil, 2 tablespoons maple syrup, and a pinch of salt until the texture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan. Bake for 8 to 10 minutes, then remove from the oven and let it cool slightly. This crust is the key to the delightful texture of your cheesecake bars.
MAKE THE CHEESECAKE FILLING: In a large mixing bowl, beat 2 packages (8 oz each) of softened cream cheese until smooth and creamy. Add ½ cup full-fat canned coconut milk, ⅓ cup maple syrup, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice, mixing until fully combined. Add 2 large eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing to prevent cracking—you want a smooth filling that’s airy and light.
ASSEMBLE AND SWIRL: Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula. Drop spoonfuls of the cooled berry swirl over the filling, then use a toothpick or knife to gently swirl it into a marbled pattern. Take your time during this step; you want a beautiful swirl, but be careful not to overmix it.
BAKE AND CHILL: Bake at 325°F (160°C) for 30 to 35 minutes, or until the center is just set but still slightly jiggly. Remove from the oven and allow the bars to cool completely at room temperature. Once cooled, refrigerate for at least 3 hours, preferably overnight, before slicing into bars. This patient chilling time helps the flavors meld beautifully, giving you that perfect slice!
Storing & Reheating
To store your Easy Coconut Cream Cheesecake Bars, place them in an airtight container in the refrigerator where they will last for up to one week. If you’d like to keep them for a longer period, you can freeze the bars by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container for up to three months. For serving, simply thaw overnight in the refrigerator, and if desired, brighten the flavors by serving them with a fresh berry drizzle or a dollop of whipped cream.
Chef’s Helpful Tips
- Ensure your cream cheese is softened to room temperature to avoid lumps in your filling.
- Avoid beating the mixture too much once you add the eggs—overbeating can lead to cracks in your cheesecake.
- For best results, measure your ingredients accurately, as the ratios are key in baking.
- If using frozen mixed berries, allow them to thaw and drain excess liquid to prevent a watery swirl.
- Feel free to experiment with different fruit swirls—try peaches, cherries, or even citrus for a unique twist.
Rich and creamy, with the comforting finish of coconut and a bright twist of berries, these Easy Coconut Cream Cheesecake Bars are sure to be a hit! They surprise with every taste and offer the perfect blend of tropical vibes and classic dessert appeal. Why not invite a friend over, whip up a batch, and enjoy these bars while discussing your favorite summer memories?
Recipe FAQs
Can I use a different type of cookie for the crust?
Absolutely! You can use any type of cookie that you enjoy, such as gingersnaps or even chocolate wafer cookies for a different flavor profile. Just be sure to keep the crumb measurement the same.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools. Watch closely towards the end of the baking time to ensure perfect texture!
Can I make this recipe vegan?
Yes! Simply substitute the cream cheese with a dairy-free version and use flax eggs or applesauce in place of the regular eggs. This makes it entirely plant-based while still being delicious.
How can I serve these cheesecake bars?
These bars can be served chilled straight from the refrigerator or at room temperature. You can also garnish with additional fresh berries or a drizzle of coconut cream for an extra special touch!
PrintMore Desserts & Appetizers Recipes
- Raspberry Nutella Heart Pies
- Cranberry Pistachio White Chocolate
- Black Cupcakes
- Cinnamon Raisin Hot Cross Buns (Make-Ahead Easter Rolls)
- Chocolate Cream Pie
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Easy Coconut Cream Cheesecake Bars for Tropical Dessert Lovers
- Prep Time: 20 minutes
- Cook Time: 235 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: Tropical
Description
These Easy Coconut Cream Cheesecake Bars boast a rich flavor profile with coconut milk and cream cheese, topped with a fresh berry swirl. Perfect for gatherings or a sweet treat after dinner, these bars are a crowd-pleaser that’s simple to whip up at home!
Ingredients
- 1 ½ cups graham cracker crumbs (or almond flour for gluten-free)
- 3 tablespoons coconut oil, melted
- 2 tablespoons maple syrup or honey
- pinch of salt
- 2 (8 oz) packages light cream cheese, softened (or dairy-free cream cheese)
- ½ cup full-fat canned coconut milk (shake well before using)
- ⅓ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 large eggs
- ½ cup mixed berries (fresh or frozen)
- 1 tablespoon maple syrup
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- Make the berry swirl by cooking mixed berries, maple syrup, and cornstarch mixed with water over medium heat for 3-5 minutes until thickened. Lightly mash the berries and set aside to cool.
- Preheat the oven to 325°F (160°C). Prepare an 8×8-inch baking pan with parchment paper. In a bowl, mix graham cracker crumbs, melted coconut oil, maple syrup, and salt until resembling wet sand. Press into the bottom of the pan and bake for 8-10 minutes. Let it cool slightly.
- In a large bowl, beat the cream cheese until smooth. Add coconut milk, maple syrup, vanilla extract, and lemon juice. Mix well. Add eggs one at a time, mixing on low until just incorporated. Do not overmix.
- Pour the cheesecake filling over the crust. Spoon cooled berry swirl onto the filling and gently swirl with a toothpick or knife without overmixing.
- Bake for 30-35 minutes, until the center is slightly jiggly. Cool completely at room temperature, then refrigerate for at least 3 hours or overnight before slicing.
Notes
Make sure to shake the coconut milk well before using to ensure proper mixing.
These bars can be stored in the fridge for up to 5 days, making them a great make-ahead dessert.
Feel free to use any berries of your choice for the swirl.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
