Coconut Cream Cheesecake Bars

Creamy, rich cheesecake bars with a buttery graham cracker crust and a sweet toasted coconut topping. These easy dessert bars are perfect for parties, holidays, or make-ahead treats.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings Bars

Calories 167kcal

Equipment

9x13-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 9x13-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.

Nutrition