Description
These luscious, tropical-tasting coconut cheesecake bars are drizzled with chocolate to be a glorious dessert.
Ingredients
Units
Scale
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