Chocolate Coconut Cheesecake Bars
Indulge in the perfect blend of rich chocolate, creamy cheesecake, and tropical coconut with these Chocolate Coconut Cheesecake Bars. Featuring a buttery chocolate graham cracker crust, a velvety cheesecake filling swirled with melted chocolate, and a delightful topping of shredded coconut, these bars are as decadent as they are stunning. With their marbled design and a light dusting of powdered sugar, they’re ideal for impressing guests at a party or adding a touch of luxury to dessert time. Easy to prepare and packed with flavor, these cheesecake bars combine classic comfort with a tropical twist, making them a surefire crowd-pleaser. Whether served chilled or slightly warmed, each bite will practically melt in your mouth.
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Recipe Information
Ingredients
- 1.5 cups Chocolate graham crackers (crushed into crumbs)
- 0.5 cups Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 0.75 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 2 pieces Large eggs
- 0.5 cups Semi-sweet chocolate chips (melted)
- 1 cups Sweetened shredded coconut
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 325°F (163°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, mix the crushed chocolate graham crackers and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan to form a crust. Bake for 8 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and the eggs, one at a time, beating well after each addition.
Pour the cheesecake batter over the cooled crust, spreading it into an even layer.
Drizzle the melted chocolate over the cheesecake batter and use a toothpick or knife to create a marbled swirl effect.
Sprinkle the shredded coconut evenly over the top of the cheesecake layer.
Bake in the preheated oven for 40-45 minutes, or until the center is set and the edges are lightly golden.
Remove from the oven and let the bars cool completely in the pan before refrigerating for at least 4 hours, or overnight for the best texture.
Once chilled, lift the cheesecake out of the pan using the parchment overhang. Slice into 12 bars and dust with powdered sugar before serving.
Nutrition Facts
Calories |
4966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.8 g | 438% | |
| Saturated Fat | 206.4 g | 1032% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1132 mg | 378% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 449.6 g | 163% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 307.8 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 687 mg | 53% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1306 mg | 28% | |
*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.
