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!
Servings: 9 bars
Calories: 566kcal
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.
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