Description
These Coconut Cheesecake Bars offer a creamy, smooth cheesecake filling enhanced with coconut cream and shredded coconut over a crunchy biscuit crust. With a lightly toasted coconut topping, these bars provide a perfect balance of sweet and tropical flavors. Ideal for dessert lovers looking for an easy-to-make, no-compromise treat that can be prepared ahead and enjoyed chilled.
Ingredients
For the Crust
- 100 g digestive biscuits (or graham crackers or any other mild flavoured biscuits)
- 1/3 cup shredded unsweetened coconut (20 g, thaw if frozen)
- 3 tbsps melted butter, salted or unsalted
For the Filling
- 1 and 1/3 cup cream cheese, at room temperature (300 g)
- 1/3 cup coconut cream or coconut milk (80 ml)
- 1/3 cup caster sugar (60 g)
- 1/2 tsp vanilla paste
- 1 egg, at room temperature
For the Topping
- 1/3 cup shredded unsweetened coconut
Instructions
- Prepare the pan: Line a 9×5 inch loaf tin with non-stick baking paper, ensuring there is an overhang on the sides for easy removal of the cheesecake bars once baked. Set aside.
- Make the crust: In a food processor, combine the biscuits and shredded coconut and blitz until finely ground. Add the melted butter and pulse again until crumbs are evenly moistened and the mixture holds together when pressed between fingers.
- Press crust: Transfer the crumb mixture into the prepared loaf tin and use the base of a measuring cup to firmly and evenly press it down to form the crust layer. Refrigerate for 20 minutes to set.
- Preheat oven: Preheat the oven to 160°C (320°F).
- Prepare filling: In a mixing bowl, beat the cream cheese with a hand mixer on low to medium speed until smooth and creamy. Add the coconut cream and mix briefly to combine.
- Add sugar, vanilla, and egg: Incorporate the caster sugar and vanilla paste, beating on low speed. Carefully add the egg and beat just until combined; avoid over-beating after the egg is added to prevent cracking.
- Bake cheesecake: Pour the filling over the chilled crust. Bake for 25 to 30 minutes until the edges are puffed and set but the center remains slightly wobbly. Keep the oven door slightly ajar and let cool inside the oven for 30 minutes.
- Cool and refrigerate: Remove from oven, allow to cool at room temperature for about one hour, then refrigerate for at least 6 hours or overnight for best results.
- Prepare topping: Spread shredded coconut onto an ungreased tray and toast in a preheated 180°C (356°F) oven for 3 to 4 minutes until golden and fragrant, watching closely to prevent burning. Let cool completely.
- Serve: Lift the chilled cheesecake out of the tin using the paper overhang. Peel away the paper, sprinkle the toasted coconut evenly over the top, pressing lightly to adhere. Slice into 8 bars or 6 triangles and enjoy.
- Storage: Store leftover bars in an airtight container in the fridge for 4 to 5 days or freeze for a few weeks.
Notes
- Use room temperature cream cheese and egg for a smooth filling without lumps.
- Do not over-beat the batter after adding the egg to avoid cracked cheesecake.
- If using frozen shredded coconut, thaw completely before use.
- Slow cooling inside the oven with door slightly open prevents cracking.
- You can substitute digestive biscuits with graham crackers or any mild flavored biscuit.
- Ensure toasted coconut topping does not burn by keeping a close eye during toasting.
- The recipe yields 8 servings; cut as preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
