Chocolate Coconut Cheesecake Bars
Chocolate Coconut Cheesecake Bars feature a rich chocolate filling with toasted coconut on a buttery crust, perfect for dessert lovers seeking a decadent treat with tropical hints.
Ingredients
Instructions
- Combine all purpose flour and white sugar, cut in butter until mixture is crumbly.
- Stir in angel flake coconut and press mixture firmly into a greased 8-inch square pan to form the crust.
- In a separate bowl, cream together softened cream cheese, melted semi-sweet chocolate, eggs, sugar, and flour with an electric mixer.
- Gradually add light cream, vanilla, and cinnamon, mixing until smooth.
- Pour the filling over the prepared crust.
- Bake at 350°F (175°C) for 25 to 35 minutes, or until the filling is set.
- Allow to cool, then refrigerate before cutting into bars and serving.
Tips & Substitutions
For a richer flavor, try using dark chocolate instead of semi-sweet. You can also substitute the white sugar with coconut sugar for a hint of caramel flavor. If you prefer a gluten-free option, use almond flour in place of all-purpose flour. Ensure your cream cheese is at room temperature for smoother blending. For an extra coconut kick, sprinkle more angel flake coconut on top before baking.
Serving Suggestions
These Chocolate Coconut Cheesecake Bars are delightful on their own but can be enhanced with a dollop of whipped cream or a drizzle of chocolate sauce. They pair beautifully with a cup of coffee or tea. For a refreshing contrast, serve alongside a light salad like Rosette Macaroni Salad or a scoop of vanilla ice cream. Enjoy them as a decadent dessert at your next gathering.
Storage & Reheating
Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days. To maintain their texture, avoid stacking them directly on top of one another. If you want to freeze them, wrap each bar individually in plastic wrap and then place them in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Coconut Cheesecake Bars contains roughly 468 calories, with 5g protein, 50g carbohydrates, and 22g fat. It is a good source of iron (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake bar recipe ahead of time?
Yes, these cheesecake bars can be made a day in advance. After baking and cooling, refrigerate them overnight. This allows the flavors to meld together and makes them easier to cut. Just make sure to cover them well to prevent drying out.
What can I use instead of coconut flakes?
If you're looking for alternatives to angel flake coconut, finely chopped nuts like pecans or walnuts can add a nice crunch. Alternatively, you could use crushed graham crackers for a different texture. However, this will change the flavor profile slightly, so choose according to your preference.
How do I know when the cheesecake bars are done baking?
The cheesecake bars are done when the edges are firm and the center is slightly jiggly. They will continue to set as they cool. If you insert a toothpick in the center, it should come out clean or with a few moist crumbs. Avoid overbaking to keep them creamy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).