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 here for the chocolate crust recipe.
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Chocolate Coconut Cheesecake Bars
- Total Time: 4 hours 20 minutes
- Yield: 16 small bars 1x
Description
These luscious, tropical-tasting coconut cheesecake bars are drizzled with chocolate to be a glorious dessert.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 16 oz (450 g) cream cheese, room temperature
- 1/2 cup (100 g) sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup (120 ml) whipping cream
- Pinch of salt
- 2 eggs
- 2 packed cups (about 5 oz / 140 g) shredded coconut
For the top:
- About 2 oz (60 g) semi-sweet chocolate chips
- Shredded coconut, for decoration
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square pan with parchment paper.
- Make the crust: stir together the graham cracker crumbs, cocoa powder, and sugar. Drizzle in the melted butter and mix until the crumbs are evenly moistened and clump together. Press firmly into the bottom of the prepared pan in an even layer. Bake for 8 minutes, then let cool slightly.
- Make the filling: beat the cream cheese with the sugar using an electric mixer for a few minutes until soft and creamy.
- Add the salt, vanilla, almond extract (if using), and whipping cream; beat well.
- Add the eggs and beat until just incorporated — do not overbeat, as excess air can cause the top to crack during baking.
- Fold in the shredded coconut.
- Pour the filling over the prepared crust and 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.
- Crack the oven door slightly and let the cheesecake cool inside for about 1 hour.
- Refrigerate for at least 3 hours (or longer) before cutting into squares. Cut into 16 small squares (4×4) or 9 larger ones (3×3).
- Melt the chocolate chips in a double boiler or microwave and drizzle over the bars. Scatter a little extra shredded coconut on top. Refrigerate for 10 minutes to set the chocolate before serving.
Notes
The trick to a crackle-free top is not to overbeat once you add the eggs — just mix until incorporated. Adding unsweetened cocoa powder to plain graham cracker crumbs gives you a chocolate crust without needing to track down specialty crackers.
- Prep Time: 3 hours 20 minutes
- Cook Time: 1 hour
- Category: Baking
Frequently Asked Questions
Can I use a different type of crust instead of the chocolate graham cracker crust?
Yes, you can use a regular graham cracker crust or even a cookie crust, but it will change the flavor profile slightly.
What type of coconut should I use in the filling?
You should use shredded coconut for the filling, as it adds texture and enhances the coconut flavor.
How long should I chill the cheesecake bars before cutting them?
You should chill the cheesecake bars in the refrigerator for at least 4 hours, or until they are set, before cutting them into squares.
Did you use sweetened or unsweetened coconut?
Thanks!