Coconut Milk Cheesecake Bars

Name: Coconut Milk Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 3 h
Cuisine: Tropical
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; 2 cups cream cheese, softened; 1 cup full-fat coconut milk (canned); ¾ cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 cup shredded unsweetened coconut (optional)

There’s a moment when the oven door opens and a warm, coconut-scented cloud spills into the kitchen — that soft, sweet smell that nudges you to take a taste before the bars have fully cooled. These Coconut Milk Cheesecake Bars pair the tangy creaminess of classic cheesecake with the tropical richness of coconut milk and shredded coconut: silky, slightly billowy filling, a buttery graham cracker crust, and a tender chew from the coconut. The first bite is velvet on the tongue, a whisper of vanilla, and a delicate coastal sweetness that lingers.

This recipe is perfect for slow weekend mornings with coffee, potlucks where you want something unforgettable but easy to transport, or breezy summer gatherings. It’s also a thoughtful dessert for holidays when you want a lighter flavor profile than heavy chocolate — yet still indulgent. If you love cheesecake bars, you might also enjoy a fruit-forward cousin like these caramel-apple cheesecake bars for a seasonal switch.

At a Glance

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: ~3 hours (including chilling)
Servings: 12 bars
Difficulty Level: Easy–Intermediate (basic baking skills recommended)

Nutrition Highlights

Estimated nutrition per serving (1 of 12 bars). Values are approximate and calculated using USDA FoodData Central composite values; use this as guidance for dietary planning. For detailed health recommendations, consult trusted sources such as the USDA and Mayo Clinic.

Calories: ~416 kcal
Protein: ~5.9 g
Carbohydrates: ~28 g
- Sugars: ~20–22 g (mostly from added sugar and coconut)
Fat: ~32 g
- Saturated fat: significant (from cream cheese, butter, coconut milk/coconut)
Fiber: ~1.2 g
Sodium: depends on salt in graham crackers and butter; moderate

Notes: These bars are energy-dense and high in saturated fat compared with lighter desserts. If you need lower saturated fat or calories, see the variations section below. Nutrition estimates are based on USDA FoodData Central ingredient values and rounded for clarity.

Why You’ll Love It

Flavor & Texture: The coconut milk folds into the cream cheese to create an exceptionally silky filling that’s simultaneously rich and bright. Shredded coconut (optional) adds chew and a toasted finish when lightly broiled.
Ease: Straightforward steps — press a crumb crust, mix filling, bake, chill — make this approachable even for busy bakers.
Crowd-Pleasing: These bars travel and slice well, making them ideal for gatherings, picnics, and dessert tables where you want a visually appealing, portion-controlled treat.
Versatile: Serve them plain, topped, or dressed with fruit or a drizzle; they adapt to season and mood.

How to Make Coconut Milk Cheesecake Bars

Ingredients:

1 ½ cups graham cracker crumbs
½ cup (113 g) unsalted butter, melted
2 cups (452 g) cream cheese, softened
1 cup (240 ml) full-fat coconut milk (canned)
¾ cup (150 g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (about 80 g) shredded unsweetened coconut (optional)

Optional ingredients and substitutions:

For a lighter version: use reduced-fat cream cheese and light coconut milk (note texture will be less rich).
For a gluten-free crust: use gluten-free graham cracker crumbs or almond flour (may need less butter).
For a vegan take: use vegan cream cheese, coconut oil instead of butter, and a flax-egg or commercial egg replacer (see variations).

Directions:

Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking dish with parchment, leaving an overhang for easy removal.
In a bowl, mix graham cracker crumbs and melted butter until evenly moistened; press firmly into the bottom of the prepared dish to form an even crust. A flat-bottomed measuring cup helps compress it tightly.
In a separate large bowl, beat the cream cheese until smooth and free of lumps (use a hand or stand mixer on medium speed). Scrape the sides as needed.
Add coconut milk, sugar, eggs, and vanilla extract to the cream cheese; mix on low–medium until the mixture is homogenous and silky. Avoid overbeating (which can incorporate excess air).
Fold in shredded coconut if using, with a spatula.
Pour the cheesecake filling over the crust and smooth the top. Tap the pan gently on the counter to release any large air bubbles.
Bake for 25–30 minutes, or until the center is just set — edges should be slightly puffed and the center will have a small, gentle jiggle. Do not bake until completely firm to avoid cracks.
Allow to cool to room temperature (about 1 hour), then refrigerate for at least 2 hours — preferably 3–4 — to firm up completely before cutting into bars.
Use the parchment overhang to lift the slab from the pan; transfer to a cutting board and slice into 12 bars using a sharp knife wiped clean between cuts for neat edges.

Practical tips:

Avoid overmixing the filling to prevent a dense, curdled texture.
If you prefer a toasted coconut finish, broil the cut bars briefly for 30–60 seconds while watching closely.
For clean slices, chill thoroughly and warm the knife under hot water, wipe dry, and slice.

Serving Suggestions

Classic: Serve chilled, plain, and let the clean coconut flavor shine.
Tropical drizzle: Add a spoonful of passionfruit or mango puree on top of each bar.
Coffee pairing: These bars pair beautifully with a medium-roast coffee or a coconut latte.
Fresh fruit: Serve with sliced strawberries, pineapple wedges, or a few raspberries for balance.
Decadent: Top with toasted coconut flakes and a light caramel drizzle for a richer experience.

How to Store

Room temperature: Not recommended beyond 2 hours (cheesecake is perishable).
Refrigerator: Store in an airtight container for up to 4–5 days. For best texture, keep slices separated by parchment.
Freezer: Wrap tightly in plastic wrap and foil (or freeze on a tray then transfer to a freezer bag) for up to 2 months. Thaw overnight in the refrigerator; texture is best when fully chilled before serving.

Pro Tips & Tricks

Cream cheese temperature matters: Softened but not melting cream cheese whips smoother and incorporates easier, preventing lumps. Take it out of the fridge 30–60 minutes before starting.
Watch for doneness cues: The center should have a slight wobble; overbaking leads to a dry, cracked surface. If you prefer a creamier center, err toward the shorter bake time and longer chill time.
Press the crust firmly: A dense crust prevents crumbling when cutting and ensures each bite has a buttery base.
Reduce cracking: Bake with a water bath (place the pan on a larger tray filled with ~1 inch of hot water) to moderate oven heat and reduce cracking — especially helpful in drier ovens. Just be careful with foil and water sealing if you choose this method.

Creative Twists

Vegan Coconut-Lime Bars: Replace cream cheese with vegan cream cheese, use 1/3 cup coconut oil in the crust, and add 2 tablespoons lime zest + 2 tablespoons lime juice to the filling for bright acidity. Use a vegan egg replacer per package directions.
Tropical Berry Swirl: Puree 1/2 cup strawberries or raspberries and swirl into the filling before baking for a marbled berry-coconut bar.
Chocolate Coconut Crunch: Add a 1/4 cup of finely chopped dark chocolate to the crust and sprinkle 2 tablespoons of toasted coconut on top after broiling briefly.
Lower-Sugar Option: Reduce sugar to 1/2 cup and swap 1/4 cup for a granular sugar substitute that measures like sugar (experiment for texture differences). Expect a less-sweet, more tang-forward filling.

Recipe Q&A

Q: Can I omit the eggs?
A: Eggs provide structure and a silky mouthfeel. You can try commercial egg replacers or flax “eggs” (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan version, but texture will be slightly different and may be looser.

Q: Why did my cheesecake crack?
A: Overbaking, rapid temperature changes, or too much mixing (incorporating air) are common culprits. Bake until just set and cool slowly — a water bath helps.

Q: Can I make this ahead?
A: Yes — these bars actually benefit from a day in the fridge. Make up to 48 hours ahead for best convenience and flavor.

Q: How can I reduce saturated fat?
A: Use light coconut milk and reduced-fat cream cheese, or reduce the amount of shredded coconut. Note that texture and flavor will change.

Q: How to get clean slices?
A: Chill thoroughly, use a sharp knife warmed under hot water, and wipe the blade between cuts.

Conclusion

If these Coconut Milk Cheesecake Bars sound tempting, give them a try — they’re forgiving, transportable, and perfect for sharing. For inspiration and variations from other home bakers, check out this recipe roundup at Coconut Cheesecake Bars – The Desserted Girl and another well-tested version at Coconut Cheesecake Bars Recipe – Crunchy Creamy Sweet. Share your photos and tips — I love seeing how you personalize this bar!