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Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We can't wait for you to try these spectacular Coconut Cheesecake Bars. The layers of flavor start with a crisp chocolate cookie crust, creamy coconut cheesecake, thanks to Coco GOYA® Cream of Coconut, and chewy toasted coconut. Easy and delicious, these cheesecake bars are a definite crowd pleaser!

Recipe Summary

prep:
10 mins
additional:
5 hrs
total:
5 hrs 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crust:
Cheesecake:

Directions

Instructions Checklist
  • Adjust oven rack to middle position. Heat oven to 350 degrees F. Line 9"x13" cake pan with foil so that 2" foil hangs over each side. Butter pan; set aside. In bowl of food processor, add Maria cookies and sugar; pulse until fine crumbs form, about 30 seconds. Add melted butter; pulse to evenly moisten crumbs. Transfer crumbs to prepared pan; using spatula or bottom of glass, press crumbs into even layer. Bake crust until lightly puffed and fragrant, 12-15 minutes; set aside to cool.

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  • Meanwhile, in medium mixing bowl, using electric mixer, beat together cream cheese, cream of coconut and salt on medium-high speed until well combined, 3-4 minutes. Reduce speed to low; beat in eggs, one at a time, and then vanilla extract until well combined.

  • Pour cream cheese mixture into prepared pan. Evenly sprinkle coconut over top. Bake until edges of cheesecake is puffed but middle is barely set, 45 minutes. Cool cheesecake on cooling rack until room temperature. Chill in refrigerator, uncovered, until cold, at least 4 hours, or overnight.

  • To remove cheesecake from pan, lifting up foil handles; transfer to cutting board. Cut cheesecake into squares. Serve.

Nutrition Facts

327 calories; protein 4.5g; carbohydrates 19g; fat 26.7g; cholesterol 92.4mg; sodium 200.2mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/05/2016
I used graham crackers instead of the chocolate wafers. Dangerously delicious. Read More
(3)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/05/2016
I used graham crackers instead of the chocolate wafers. Dangerously delicious. Read More
(3)
Rating: 5 stars
11/17/2018
Made this for a colleague s retirement. He loves coconut and this got high reviews from everyone who had some. He even took some home to his family. Couldn t find the chocolate Maria cookies so I used chocolate graham crackers - worked just as well. Didn t change anything else and will definitely make again. Read More
(2)
Rating: 5 stars
05/12/2019
Used chocolate graham crackers (2/3 if the box) but will likely use vanilla wafers next time. Put tinfoil over half way through because I didn t want coconut to get too brown. Served with raspberries to add some color. Delicious & will definitely make again. Read More
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Rating: 5 stars
03/27/2020
I halved the filling and put it in a ready made graham cracker crust from the store it was so good even with my dried out coconut. I do recommend that you mix in the dried coconut before putting it in the baking dish that got a bit messy. Read More