Coconut Cheesecake Bars with Chocolate & Salted Caramel

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Sweet, creamy, no-bake coconut cheesecake sits on top of a crunchy chocolate graham cracker crust. Sprinkled with chocolate chips and drizzled with salted caramel sauce, these Coconut Cheesecake Bars are a surprisingly easy-to-make, absolutely decadent treat!

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Cheesecake is one of the best desserts there is, hands down. There is just so much you can do with it, from making fruit versions like these Lemon Cheesecake Cups, to more decadent variations such as Butterfinger Cheesecake Bars and now these Coconut Cheesecake Bars.

Coconut Cheesecake bars have a crunchy, chocolate crust and creamy coconut cheesecake filling that’s made with real shredded coconut. Top them with chocolate chips and salted caramel sauce to really make them special.

The combination of flavors is amazing! They might just be the best cheesecake bars that I’ve ever had.

Now, before you click away thinking that this recipe would be too complicated to make, please stop. The cheesecake portion is a simple no-bake recipe and to keep things even more simple, I use store-bought salted caramel sauce.

Why This Recipe Works

The hardest part about making these Coconut Cheesecake Bars is the fact that you have to wait at least 4 hours for them to set up. My advice is to make this recipe when you’re super full, or right before you go bed, because it might be tempting to dig in before it’s ready.

These cheesecake bars can be enjoyed all year long and are ideal for serving a crowd at birthdays and holiday gatherings. This recipe makes 9 good-sized cheesecake bars, but you can cut them smaller, if needed.

Because it’s a mostly no-bake recipe, there are especially great in the summer. Just keep them chilled in the refrigerator until you are ready to serve them.

Kids can even help make this recipe. Older kids can help with making the cheesecake, while younger kids can help sprinkle on chocolate chips and drizzle caramel sauce on top.

How to Make Coconut Cheesecake Bars

What You Need To Make This Recipe

For the chocolate crust, you will need:

• 2 cups chocolate graham cracker crumbs (from about 14 full size chocolate graham crackers)
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter (melted)

For the no-bake coconut cheesecake, you will need:

• 2 8 ounce packages of cream cheese (at room temperature)
• 1 14 ounce can sweetened condensed milk (full fat)
• 1 teaspoon vanilla extract
• 1 packet unflavored gelatin
• 1 cup sweetened coconut flakes

For the toppings, you will need:

• 1/4 tablespoon chocolate chips
• 2 tablespoons salted caramel sauce (store bought or homemade)

Tip: you can replace the vanilla extract with coconut extract for a more intense coconut flavor.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

You will want to set the cream cheese out to come to room temperature for about an hour or two before you begin making this recipe.

If you are making your own graham cracker crumbs, break up the full chocolate graham cracker sheets and put them into the bowl of a food processor fitted with a blade. Pulse until they become fine crumbs.

When you are ready to being assembling the bars, preheat your oven to 350°F. If you are using a pre-made crust, skip this step as well as the following instructions for how to make the crust.

Tip: if you want to buy a pre-made chocolate pie crust, go right ahead, but then you’ll have something more like Coconut Cheesecake Pie? If you want legit Coconut Cheesecake Bars, you’re going to have to bake the crust yourself. It’s quick and easy, I promise.

Create!

Mix the chocolate graham cracker crumbs, granulated sugar, and melted butter until all the crumbs are moist.

Press the mixture into the bottom of an 8-inch square baking pan. I recommend lining the pan with parchment paper or aluminum foil. It will make removing the bars much easier.

Bake for 10-12 minutes, until firm.

To make the no-bake coconut cheesecake, beat the cream cheese in the bowl of an electric mixer on medium speed until fluffy.

Reduce the speed to low and slowly add the condensed milk and mix until fully incorporated.

Finally, mix in the vanilla extract, unflavored gelatin, and shredded coconut.

Pour onto the cooled chocolate graham cracker crust.

Sprinkle the chocolate chips all over the top of the cheesecake and drizzle with salted caramel sauce.

Refrigerate for at least 4 hours before serving.

Present!

Remove the bars from the pan by lifting up the parchment paper. Place the whole block on a cutting board.

Cut into 9 squares and serve.

For a cleaner cut, freeze the bars for an hour or two before cutting.

Tips & Techniques

• To make your own graham cracker crumbs, break up full chocolate graham cracker sheets and add them to the bowl of a food processor. Pulse until they resemble fine crumbs. It will take about 14 full sheets of graham crackers to get 2 cups of crumbs.
• You can use store bought chocolate graham cracker crust to make this a completely no-bake coconut cheesecake recipe. It will just resemble a pie rather than bars.
• Adjust the amount of toppings to suite your own tastes. You can also replace the vanilla extract with coconut extract for a more intense coconut flavor.
• Freeze the entire pan of Coconut Cheesecake bars before cutting to make cleaner slices. Let them softened some before serving.
• This recipe has not been tested with reduced fat cream cheese or condensed milk. If you use these, the results may not be ideal.

FAQ’s

How Do You Store Cheesecake Bars?

Store extra Coconut Cheesecake Bars, tightly covered, in the refrigerator for up to 5 days.

These Coconut Cheesecake Bars can also be stored in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator before eating them.

More Cheesecake Recipes

Here are a few more cheesecake recipes that you might enjoy:

• No-Bake Raspberry Cheesecake with Blueberry Sauce
• Vanilla Orange Cheesecake with Orange Glaze
• Butterfinger Cheesecake Bars on Brownie Crust
• Keto Cheesecake Bites
• Crustless Baked Cheesecake

More Coconut Recipes To Try

And, here are a few more coconut recipes that you might want to try:

• Creamy Coconut Rice + VIDEO
• Coconut Curry Chicken
• Gluten Free Coconut Shrimp
• Chocolate Dipped Coconut Macaroons
• Toasted Coconut Sugar Cookies
• Chocolate Chip Coconut Cookies

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Print

Coconut Cheesecake Bars

Sweet, creamy, no-bake coconut cheesecake sits on top of a crunchy chocolate graham cracker crust. Sprinkled with chocolate chips and drizzled with salted caramel sauce, these Coconut Cheesecake Bars are a surprisingly easy-to-make, absolutely decadent treat!

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 10 minutes

Chill Time 4 hours

Total Time 4 hours 30 minutes

Servings 9 bars

Calories 566kcal

Author Lauren Vavala

Ingredients

Chocolate Crust

• 2 cups chocolate graham cracker crumbs * from about 14 full sheets
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter * melted

No-Bake Coconut Cheesecake

• 2 8oz packages cream cheese * at room temperature
• 1 14oz can sweetened condensed milk * full fat
• 1 teaspoon vanilla extract
• 1 packet unflavored gelatin
• 1 cup sweetened coconut flakes

Toppings

• 1/4 cup chocolate chips
• 2 tablespoons salted caramel sauce * we use store bought

Instructions

Chocolate Graham Cracker Crust

• Preheat your oven to 350°F
• Break up the full chocolate graham cracker sheets and put them into the bowl of a food processor. Pulse until they become fine crumbs.
• Mix the chocolate graham cracker crumbs, granulated sugar, and melted butter until all the crumbs are moist. 
• Press the mixture into the bottom of a parchment paper or aluminum foil-lined 8-inch square baking pan.
• Bake for 10-12 minutes, until firm. Let cool.

No-Bake Coconut Cheesecake

• Beat the cream cheese in the bowl of an electric mixer on medium speed until fluffy. 
• Reduce the speed to low and slowly add the condensed milk and beat until it's fully incorporated. Finally, mix in the vanilla extract, unflavored gelatin, and shredded coconut.
• Pour onto the cooled chocolate graham cracker crust.
• Sprinkle the chocolate chips all over the top of the cheesecake and drizzle with the salted caramel sauce.
• Refrigerate for at least 4 hours before serving.
  

Notes

Tips & Techniques

• To make your own graham cracker crumbs, break up full chocolate graham cracker sheets and add them to the bowl of a food processor. Pulse until they resemble fine crumbs. It will take about 14 full sheets of graham crackers to get 2 cups of crumbs.
• You can use store bought chocolate graham cracker crust to make this a completely no-bake coconut cheesecake recipe. It will just resemble a pie rather than bars.
• Adjust the amount of toppings to suite your own tastes. You can also replace the vanilla extract with coconut extract for a more intense coconut flavor.
• Freeze the entire pan of Coconut Cheesecake bars before cutting to make cleaner slices. Let them softened some before serving.
• This recipe has not been tested with reduced fat cream cheese or condensed milk. If you use these, the results may not be ideal.

Store extra Coconut Cheesecake Bars, tightly covered, in the refrigerator for up to 5 days.

These Coconut Cheesecake Bars can also be stored in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator before eating them.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1bar | Calories: 566kcal | Carbohydrates: 56g | Protein: 9g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 89mg | Sodium: 333mg | Potassium: 267mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1016IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 1mg

This recipe was originally posted on December 3, 2018. It was updated with more thorough instructions and FAQ’s in June 2020.