These luscious, tropical-tasting coconut cheesecake bars are drizzled with chocolate to be a glorious dessert.
A super creamy thick layer of coconut cheesecake with a hint of almond flavor. On top of an easy-to-make chocolate graham cracker crust. All drizzled with melted chocolate and a touch of extra coconut.
Extraordinary things happen when chocolate and coconut come together. Especially in a refreshing and creamy cheesecake form.
For the bottom, I wanted a chocolate crust. And because it can be hard to find chocolate flavored graham crackers (and chocolate wafer cookies are way more expensive) I added some unsweetened cocoa powder to regular graham crackers, and it worked like magic. Crunchy, buttery and chocolatey. All at the same time!
For the filling, start with your basic cheesecake ingredients, with a touch of almond extract. If you like it, you’re going to love it in here! If you don’t, just skip it and the cheesecake will still taste delicious.
Beat well all the ingredients… but remember not to whisk too much once you add the eggs. And fold in shredded coconut at the end. Oh-so good!
As usual, the hardest part of the recipe is waiting for the cheesecake to chill in the refrigerator before you can cut in square. Then, and only then, you can neatly cut them in squares and top with an optional (but highly recommended) drizzle of extra chocolate. And enjoy!
- Click the link above
- 16 oz (450 gr) of cream cheese, at room temperature
- ½ cup (100 gr) of sugar
- 1 teaspoon of vanilla extract
- ½ teaspoon of almond extract (optional)
- ½ cup (120 ml) of whipping cream
- pinch of salt
- 2 eggs
- 2 packed cups (about 5 oz, 140 gr) of shredded coconut
- about 2 oz (60 gr) of semi sweet chocolate chips
- shredded coconut, to decorate
- Preheat the oven to 350°F (175°C).
- Line a 8 inch (20 cm) square pan with parchment paper.
- Click the link above for the crust recipe.
- In a bowl, beat the cream cheese with the sugar with an electric mixer for a few minutes until soft and creamy.
- Add the salt, vanilla and almond extract, whipping cream and beat well.
- Add the eggs and beat until incorporated. Make sure not to beat too much or the eggs might create little bubbles of air inside the batter which might make the top of your cheesecake crack when baking.
- Fold in the the shredded coconut.
- Pour the filling over the prepared crust. Level the top if necessary.
- Bake in the lower part of the oven for 55 minutes or until the center is set and the top is golden.
- Open the oven door slightly and let cool inside for about one hour.
- Refrigerate for at least 3 hours or longer before cutting into squares.
- I suggest to cut in 4x4 = 16 small squares. Or if you prefer larger serving size, you can always cut in 3x3 = 9 squares.
- To decorate, melt the chocolate chip in a double boiler, or in the microwave.
- Drizzle over the cheesecake bars and top with a little more shredded coconut if you like.
- Let the chocolate set in the refrigerator for about 10 minutes before serving