Coconut Cheesecake Bars

Coconut Cheesecake Bars are creamy, sweet and loaded with real coconut in every bite! Baked in a baking sheet and don't need a shower, this recipe is easy and delicious! This family friendly recipe is always fun.

Coconut Cheesecake Bars are creamy, sweet and loaded with real coconut in every bite! Baked in a baking sheet and don't need a shower, this recipe is easy and delicious! This family friendly recipe is always fun.

Coconut Cheese Cake Recipe
Are you a coconut lover? We! But somehow we don't have a coconut recipe that's almost enough! So today we are improving it by adding new coconut recipes to the blog. Greet greetings for this soft and dreamy coconut cheese cake! They are full of grated coconut and seasoned with coconut milk, so you know they explode with coconut flavor. But the best part? Topping coconut cream mousse! And to solve all this, this cheesecake bar is topped with lightly roasted coconut. This delightful coconut recipe is perfect for Easter or Mother's Day! Or every day you really crave coconut!

Ingredients

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs
• 1/3 cup of granulated sugar
• 4 ounces unsalted butter, melted

For the Coconut Cheesecake Bars:

• 3 (8 ounce) packages full-fat cream cheese, softened
• 1 cup full-fat sour cream, at room temperature
• 1 and 1/4 cups granulated sugar
• 3 large eggs + 2 egg yolks, at room temperature
• 1 teaspoon coconut extract (optional)
• 1/2 cup coconut cream (the thick variety!)
• 1 and 1/4 cups finely shredded coconut (sweetened or unsweetened)

For the Coconut Mousse:

• 3/4 cup heavy whipping cream
• 3 tbsp powdered sugar
• 1 Tablespoon coconut cream (the thick variety)
• 1 teaspoon coconut extract
• 4 ounces full-fat cream cheese, softened
• toasted coconut, for garnish

Instructions

For the Graham Cracker Crust:

Preheat oven to 350 degrees (F). 

Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.

In a large bowl, combine the graham crackers, crumbs, sugar, and butter and, using a rubber spatula, mix well to combine. Press the mixture into the bottom - and the slightly up the sides - of the prepared pan.

Use the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.

Reduce the oven temperature to 325 degrees (F).

For the Lemon Cheesecake Bars:

In the body of a high power blender, a food processor, a stand mixer fitted with the whisk attachment, a hand held electric mixer or a large bowl, the cream cheese and sour cream until completely smooth.

Add sugar and beat until smooth, scraping down the sides and bottom of bowl as needed. Add eggs and yolks and beat until combined.

Using a rubber spatula, fold in the coconut extract and coconut cream. Fold in shredded coconut, mixing just until combined.

Pour filling on top of prepared crust, and evenly spread.

Check to ensure that your oven has cooled to 325 ° F, then place the pan in the oven and use it for 30 to 35 minutes, or until the edges have a set and the middle is still a little jiggly. The cheesecake bars will firm up a lot as they are cool.

Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 4 hours, or overnight.

When you're ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Top with coconut cream, then, using a large, sharp knife, slice the slab into squares, wiping knife clean with a damp cloth between slices. Serve at once.
For the Coconut Mousse:

1. Once the cheesecake has thoroughly chilled, make the coconut cream topping. Add heavy whipping cream, confectioners' sugar, coconut cream, and coconut extract to the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until the stiff peaks form, about 4 to 5 minutes. 2. Set whipped cream aside. In a separate bowl, cream cheese beat until completely smooth. Fold whipped cream into cheese cream, stirring until well combined. Remove cheesecake from the pan, then top with the mousse. Sprinkle with toasted coconut and serve!

Notes

Coconut Cheesecake Bars will keep, stored in the refrigerator, for up to 4 days. You may also freeze them for up to 2 months.

To freeze: fully cool the cheesecake bars, then place the cooled cheesecake (whole or sliced) on a freezer-friendly platter and freeze, uncovered, until completely firm. Once firm, remove the cheesecake from the freezer and wrap it in heavy-duty aluminum foil. Then place it in a freezer bag; seal the bag and return it to freezer for up to 2 months. When ready to serve: remove the foil and defrost in the fridge overnight.

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