Chocolate Coconut Cheesecake Squares
Indulge in the decadent flavors of these Chocolate Coconut Cheesecake Squares, a dessert that combines rich, creamy cheesecake with tropical coconut and a luscious chocolate drizzle. Built on a buttery chocolate graham cracker crust, the cheesecake layer boasts a velvety blend of cream cheese and coconut cream, complemented by bits of shredded coconut for extra texture and flavor. Topped with a glossy layer of melted chocolate, these squares are as stunning as they are delicious. Perfect for gatherings, potlucks, or indulging your sweet tooth, these easy-to-make treats are an irresistible fusion of richness and light tropical flair. Ready in just over an hour plus chill time, they are an unforgettable spin on classic cheesecake.
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Recipe Information
Ingredients
- 1.5 cups Chocolate graham crackers (crushed)
- 6 tablespoons Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 0.75 cup Granulated sugar
- 0.5 cup Coconut cream
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.5 cup Shredded coconut (unsweetened)
- 0.75 cup Semisweet chocolate chips
- 1 teaspoon Coconut oil
Instructions
Preheat your oven to 325°F (160°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, mix the crushed chocolate graham crackers and melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan to form the crust. Set aside.
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2 minutes.
Add the coconut cream and vanilla extract to the cream cheese mixture and beat until well combined.
Add the eggs one at a time to the mixture, beating on low speed after each addition until just incorporated. Be careful not to overmix.
Gently fold in the shredded coconut using a spatula until evenly distributed.
Pour the cheesecake filling over the crust, spreading it out evenly with a spatula.
Bake the cheesecake in the preheated oven for 40-45 minutes, or until the center is just set and slightly jiggly.
Remove the cheesecake from the oven and allow it to cool to room temperature in the pan. Then transfer it to the refrigerator to chill for at least 3 hours, or preferably overnight.
Once chilled, melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second increments, stirring after each, until smooth and glossy.
Drizzle the melted chocolate over the chilled cheesecake. Allow the chocolate to set for about 10 minutes at room temperature or in the refrigerator.
Lift the cheesecake out of the pan using the parchment paper overhang. Slice into 16 squares and serve. Enjoy!
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 21.2 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 97 mg | 2% | |
*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.
