Coconut Cheesecake Bars

Coconut Cheesecake Bars layer rich coconut cheesecake over a buttery graham cracker crust for an easy dessert that still feels a little special. Full-fat cream cheese creates the classic creamy base, while coconut cream and a touch of Greek yogurt keep the filling smooth and balanced. Finely shredded coconut adds just enough coconut character without making the cheesecake overly chewy.

A soft coconut yogurt topping gives each bar a lightly tangy finish, followed by golden toasted coconut for a little crunch. There is also a small touch of lime zest tucked into the filling. It quietly brightens the coconut rather than making the bars taste like lime cheesecake. Best of all, there is no water bath to manage. Once thoroughly chilled, the cheesecake cuts into neat squares that work beautifully for parties, dessert trays, or simply alongside a cup of coffee or tea.

Recipe Yield: 16 bars

INGREDIENTS

Crust:
1 1/4 cups graham cracker crumbs
5 tbsp unsalted butter, melted
1 tbsp granulated sugar
1/8 tsp fine sea salt

Coconut cheesecake filling:
16 oz full-fat brick-style cream cheese, softened to room temperature
1/4 cup thick full-fat plain Greek yogurt, room temperature
1/4 cup unsweetened canned coconut cream, well stirred and room temperature
2/3 cup granulated sugar
1 tbsp cornstarch
1 tsp vanilla extract
1/2 tsp coconut extract
1/2 tsp finely grated lime zest
1/4 tsp fine sea salt
2 large eggs, room temperature
1/4 cup finely shredded unsweetened coconut

Yogurt topping:
3/4 cup thick full-fat plain Greek yogurt, room temperature
2 tbsp granulated sugar
1/4 tsp coconut extract
1/3 cup sweetened shredded coconut

INSTRUCTIONS

1. Prepare the pan:
Preheat the oven to 350°F. Line an 8-inch square metal baking pan with parchment paper, leaving an overhang on two sides.

2. Bake the crust:
Mix the graham cracker crumbs, melted butter, sugar, and salt until evenly moistened. Press firmly into the pan. Bake for 8–10 minutes, until set and fragrant. Reduce the oven temperature to 325°F.

3. Start the filling:
Beat the cream cheese on medium-low speed until smooth. Mix the sugar and cornstarch together, then add them to the cream cheese and beat just until smooth.

4. Add the coconut mixture:
Mix in the Greek yogurt, coconut cream, vanilla, coconut extract, lime zest, and salt on low speed until evenly combined, scraping the bowl as needed.

5. Add the eggs:
Mix in the eggs one at a time on low speed, stopping as soon as each is incorporated. Then, gently fold in the unsweetened coconut.

6. Bake the cheesecake:
Spread the filling evenly over the slightly cooled crust. Bake for 28–32 minutes, until the outer edges are set and the center still has a gentle wobble.

7. Add the yogurt topping:
Let the cheesecake rest for 5 minutes. Meanwhile, whisk the Greek yogurt, sugar, and coconut extract until smooth. Spoon small dollops over the warm cheesecake and gently spread evenly. Bake for 7–9 minutes, until the topping is just set without browning and the center reaches 160°F on an instant-read thermometer.

8. Cool and chill:
Cool in the pan on a wire rack for 1 hour. Then, refrigerate until thoroughly chilled, at least 4 hours or preferably overnight.

9. Toast the coconut:
Toast the sweetened coconut in a dry skillet over medium-low heat for 3–5 minutes, stirring constantly. Transfer immediately to a plate once lightly golden.

10. Finish the bars:
Lift the chilled cheesecake from the pan and sprinkle with toasted coconut. Slice into 16 squares with a sharp knife, wiping the blade clean between cuts.

Helpful Tips to Perfect This Recipe

• Use brick-style full-fat cream cheese. It creates the smoothest filling and cleanest slices. Tub-style cream cheese contains extra moisture and can leave cheesecake bars softer than intended.
• Use unsweetened coconut cream, not cream of coconut. Canned coconut cream gives the filling genuine coconut flavor and richness without adding uncontrolled sweetness. Stir it thoroughly before measuring.
• Keep the mixing gentle. Once the eggs go in, low speed is important. Excess air can make cheesecake puff during baking and sink or crack afterward.
• Watch the wobble, not just the clock. The edges should look set while the center moves gently as one piece. A liquid-looking center needs more time; a completely firm center is likely overbaked.
• Add toasted coconut near serving time. The cheesecake bars keep covered in the refrigerator for up to four days. Adding the toasted coconut shortly before serving preserves its best crunch.