April 7, 2021

Coconut cake bars

These Coconut Cheesecake Bars are creamy, sweet and full of real coconut in every bite!

Baked in a cake tin, without a bain-marie, this recipe is easy and delicious! This family recipe is always a crowd favorite.

These Coconut Cheesecake Bars are creamy, sweet, and packed with real coconut in every bite! Baked in a cake tin, without a bain-marie, this recipe is easy and delicious! This family recipe is always a crowd favorite.

Coconut Cheesecake Bars Recipe

Are you a coconut lover? We are! But somehow we don't have enough coconut recipes! Today we're going to fix that by adding a new coconut recipe to the blog. Say hello to these dreamy, creamy coconut cheesecake bars! They're loaded with shredded coconut and flavored with coconut milk, so you know they're bursting with coconut flavor. But the best part ? Coconut cream mousse topping! And to finish, these cheesecake bars are topped with lightly toasted coconut. This everyone's favorite coconut recipe is perfect for Easter or Mother's Day ! Or any day you really crave coconut!

Tips and tricks for a successful recipe

Ingredients you will need to make the Coconut Cream Cheesecake Bars:

cream cheese: always use whole cream cheese!!! and make sure your cream cheese is very soft before you start assembling the dough.

Crème fraîche: This gives cheesecake batter a tangy, creamy taste. Again, use whole milk.

sugar: granulated sugar is ideal for this recipe.

eggs: you will use whole eggs and egg yolks for this recipe.

Coconut milk: Also known as coconut cream, use the extra thick and creamy canned coconut milk. I love Goya Coconut Cream because it's readily available and cheap !

coconut extract: this ingredient is optional! but if you want a very strong coconut taste, I highly recommend it.

shredded coconut: you can use sweetened or unsweetened shredded coconut. Since cheesecake bars are sweet enough already, I prefer unsweetened coconut. heavy cream: make sure it is very cold.

icing sugar: for best results , always sift your icing sugar.
Oops ! I almost forgot to tell you about the crust of this creamy coconut cheesecake! You will also need graham cracker crumbs, melted butter, and sugar to make the crispy graham cracker crust! Brown sugar should not be used as a substitute!

You can make your own graham cracker crumbs by crushing graham cracker sheets in a blender or food processor. You can also buy pre-crushed cookies at the grocery store, which will save you an extra step.

Coconut cake

Coconut Cheesecake

The first step is to make your crust! After heating the oven to 180 degrees, simply mix together the graham cracker crumbs, melted butter and sugar, then press everything into a 23x33cm pan and bake for 10 minutes.

This step is very important if you want a crispy crust! And we all know that nobody wants a soggy bottom.

Ok, so now that your crust has been pre-baked and cooled, you can start making the dough. But first ! Be sure to turn the oven down to 160 degrees ! You're going to need a food processor, high power blender, or stand mixer to make this recipe. Add your cream cheese and sour cream to the body of your electric mixer and beat until smooth and lump-free . You will probably have to scrape down the sides several times. But be patient! Because nobody wants a lumpy cheesecake. Once your mixture is smooth, add the sugar, then the eggs and egg yolks. Then you pour in the coconut milk and coconut extract. Finally, you will incorporate the grated coconut.

Then pour the cream cheese mixture into the prepared pan (over the partially baked crust) and bake for 30-35 minutes. Or until the edges are set but the center is still a little shaken. Don't be afraid to take them off when they're light. I promise you they will firm up! The next step is also the most difficult: let them cool completely in the mold! At least 4 hours in the refrigerator.

For the coconut mousse, simply whip the heavy cream, icing sugar and coconut extract until stiff peaks form. You'll also whip up some cream cheese and then fold it all together.

Can I freeze Homemade Cheesecake Bars?

Yes of course ! Simply let these cheesecake bars cool completely, then wrap the entire sheet or slices in several layers of saran wrap , place in a freezer bag, and freeze. These cheesecake bars will keep well stored in the freezer for two months. Thaw them overnight in the refrigerator before serving. Do not freeze with the mousse on top!

To spruce up and share your coconut cheesecake bars to your friends making it even more appetizing you can store it in a Lunch Box. On our MaLunchBox website you will find a wide range of Lunch Boxes.

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Recipe

Ingredients ( yield: mold 23x 33)

For the graham cracker crust:

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

For the coconut cheesecake bars:

3 packages (8 oz) whole cream cheese, softened
1 cup full fat sour cream, at room temperature
1 and 1/4 cup 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 cup finely grated coconut (sweetened or not)

For the coconut mousse:

3/4 cup heavy whipping cream
3 tablespoons powdered sugar
1 tablespoon coconut cream (the thick variety)
1 teaspoon coconut extract
4 ounces whole cream cheese, softened
toasted coconut, for garnish

Instructions

For the graham cracker crust:

Preheat the oven to 180 degrees (C). Line a 23 x 33cm baking pan with heavy-duty aluminum foil, overlapping two of the sides (you want at least a 5cm overhang on two sides) and lightly spray with nonstick cooking spray. Put aside.
In a large bowl, combine the graham cracker crumbs, sugar and butter and, using a rubber spatula, mix well. Press the mixture into the bottom - and lightly up the sides - of the prepared pan.
Bake the crust in the preheated oven for 10 minutes. Remove the crust from the oven and set it aside on a cooling rack until needed.
Reduce oven temperature to 160 degrees (C).

For the coconut cheesecake bars:

Add the heavy whipping cream, powdered sugar, coconut cream and coconut extract to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until smooth. stiff peaks form, about 4-5 minutes.
Set the whipped cream aside. In another bowl, beat cream cheese until completely smooth.
Fold whipped cream into cream cheese, stirring until well combined.
Remove the cheesecake from the pan, then cover it with the mousse.
Sprinkle with toasted coconut and serve!

Ratings

Coconut Cheesecake Bars will keep, refrigerated, up to 4 days. You can also freeze them for up to 2 months.

To freeze: Cool cheesecake bars completely, then place cooled cheesecake (whole or sliced) on a freezer-safe tray and freeze, uncovered, until completely firm. Once firm, remove the cheesecake from the freezer and put it in a Lunch box , put it back in the freezer for a maximum of 2 months.

On our MaLunchBox website we offer a wide range of Lunch boxes