Description
Indulgent Coconut Milk Cheesecake Bars with a buttery graham cracker crust and a silken coconut filling, perfect for any gathering.
Ingredients
Scale
- 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)
Instructions
- 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.
- In a separate large bowl, beat the cream cheese until smooth. Scrape the sides as needed.
- Add coconut milk, sugar, eggs, and vanilla extract to the cream cheese; mix until homogenous but avoid overbeating.
- Fold in shredded coconut if using.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake for 25–30 minutes, or until the center is just set with a slight jiggle. Allow to cool to room temperature, then refrigerate for at least 2 hours to firm up completely.
- Lift from the pan using the parchment overhang, slice into 12 bars, and serve chilled.
Notes
Energy-dense and high in saturated fat. For a lighter version, use reduced-fat cream cheese and light coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bar
- Calories: 416
- Sugar: 21g
- Sodium: 400mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5.9g
- Cholesterol: 90mg