Chocolate Chip Coconut Cheesecake Bars
Treat yourself to the ultimate indulgence with these Chocolate Chip Coconut Cheesecake Bars—a dessert that combines creamy cheesecake with a tropical twist and a touch of rich chocolate decadence. Featuring a buttery graham cracker crust, a luscious layer of cream cheese filling swirled with sweetened shredded coconut and mini chocolate chips, and a perfectly balanced texture from oven-baking until golden perfection, these bars are as delightful to eat as they are easy to prepare. With just 20 minutes of prep and simple ingredients, this recipe is perfect for any occasion, from casual gatherings to festive celebrations. Serve these chilled, creamy delights to experience a melt-in-your-mouth fusion of flavors that's sure to impress. Perfect for coconut lovers and cheesecake enthusiasts alike!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Unsalted butter
- 0.25 cups Granulated sugar
- 16 ounces Cream cheese
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Granulated sugar (for filling)
- 1 cup Sweetened shredded coconut
- 0.75 cups Mini chocolate chips
Instructions
Preheat your oven to 325°F (165°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Stir until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared pan. Use the back of a spoon or your hands to pack it down firmly. Bake for 10 minutes, then let cool slightly.
In a large mixing bowl, beat the cream cheese until smooth using a handheld or stand mixer on medium speed.
Add the 3/4 cup granulated sugar and continue mixing until fully combined and creamy.
Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract until just combined.
Gently fold in the shredded coconut and mini chocolate chips using a spatula.
Pour the cheesecake mixture over the pre-baked crust, spreading it out evenly.
Bake in the preheated oven for 35-40 minutes, or until the center is set and no longer jiggles when the pan is gently shaken.
Remove from the oven and allow to cool to room temperature. Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours or overnight.
Once chilled, lift the bars out of the pan using the parchment paper overhang and slice into 12 squares or bars.
Serve chilled and enjoy!
Nutrition Facts
Calories |
4390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.9 g | 350% | |
| Saturated Fat | 158.7 g | 794% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 2848 mg | 124% | |
| Total Carbohydrate | 457.8 g | 166% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 326.0 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 655 mg | 50% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1160 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
