Coconut Cream Cheesecake Bars
If you love creamy desserts with tropical flavor, these Coconut Cream Cheesecake Bars are about to become a new favorite. They have a buttery graham cracker crust, a rich and smooth cheesecake layer, and a sweet toasted coconut topping that makes every bite taste extra special.
We love recipes like this because they feel bakery-worthy without taking a lot of complicated steps. These bars are easy enough for a weekend treat but pretty enough to bring to potlucks, holidays, baby showers, or family get-togethers.
For more sweet treats like this one, check out our coconut butter bars, coconut white chocolate cake, and easy pineapple coconut.
Table of contents
Why You’ll Love This Recipe
- Easy to make: This recipe comes together with simple ingredients and straightforward steps.
- Full of coconut flavor: The coconut cream pudding mix and shredded coconut give these bars a delicious tropical twist.
- Perfect for sharing: Since they’re baked in a 9×13 pan, they make plenty for parties, holidays, and gatherings.
- Make-ahead friendly: These bars taste even better after chilling, which makes them great for preparing in advance.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
These cheesecake bars use a mix of simple baking staples and a few easy shortcuts to create big flavor. The graham cracker crumbs, melted butter, and sugar make a classic buttery crust that holds everything together. For the filling, softened cream cheese, sugar, eggs, vanilla extract, instant coconut cream pudding mix, and melted butter create a rich and creamy layer with lots of coconut flavor. Then everything gets finished with a generous sprinkle of sweetened shredded coconut on top for extra texture and that beautiful golden finish.
Variations
- Add coconut extract: A small splash of coconut extract gives the cheesecake layer even more coconut flavor.
- Mix coconut into the filling: Stir a little coconut flakes into the cheesecake batter for extra texture in every bite.
- Try a different crust: Swap the graham cracker crust for vanilla wafer crumbs if you want a slightly different flavor.
- Top with whipped cream: Add a dollop of whipped cream before serving for an extra creamy finish.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix the graham cracker crumbs, melted butter, and sugar, then press the mixture into the bottom of the pan. Bake the crust for 8 to 10 minutes and let it cool slightly.
- Beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, then mix in the vanilla, coconut cream pudding mix, and melted butter.
- Pour the filling over the crust and smooth it into an even layer.
- Sprinkle the shredded coconut over the top. Bake for 35 to 40 minutes, until the center is just set and the coconut is golden.
Expert Tips
- Use full-fat cream cheese for the richest texture and best overall flavor.
- Make sure the cream cheese is fully softened before mixing so the filling stays smooth and lump-free.
- Watch the coconut closely near the end of baking, and loosely tent the pan with foil if it starts browning too fast.
- Chill the bars long enough before slicing so they hold their shape nicely.
- For the best flavor and texture, make these a day ahead and let them chill overnight.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You can, but full-fat cream cheese gives these bars the creamiest texture and best flavor.
The center should look just set and no longer very jiggly. The coconut on top should be lightly golden brown.
Yes, because of the cream cheese filling, they should be stored in the refrigerator.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Coconut Cream Cheesecake Bars
Equipment
- 9×13-inch baking dish
- mixing bowls
- hand mixer or stand mixer
- Spatula
Ingredients
For the graham cracker crust:
- 2 cups graham cracker crumbs
- ½ cup butter melted
- 2 tablespoons sugar
For the cheesecake layer:
- 16 ounces cream cheese cream cheese
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3.4 ounces instant coconut cream pudding mix instant coconut cream pudding mix
- ¼ cup butter melted
Topping:
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish or line it with parchment paper.
- Make the crust by combining the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture evenly into the bottom of the prepared baking dish.
- Bake the crust for 8 to 10 minutes. Remove from the oven and let it cool slightly while preparing the filling.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, instant coconut cream pudding mix, and melted butter until fully combined.
- Pour the cheesecake filling over the baked crust and smooth it into an even layer.
- Sprinkle the shredded coconut evenly over the top.
- Bake for 35 to 40 minutes, or until the center is just set and the coconut is golden brown. If the coconut begins browning too quickly, loosely tent the pan with foil.
- Cool completely, then refrigerate for at least 2 hours before cutting into squares and serving.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
