Coconut Cream Cheesecake Bars
Coconut Cream Cheesecake Bars
Thick, creamy, and loaded with tropical flavor—these Coconut Cream Cheesecake Bars are a dessert dream come true!
If you’re a fan of coconut and cheesecake, this easy dessert is about to become your new favorite. Imagine a thick graham cracker crust, a rich coconut cheesecake filling made with cream cheese and instant coconut cream pudding, and a golden, toasted coconut topping that crisps up beautifully in the oven.
It’s simple to make, bakes up in one pan, and is perfect for potlucks, holidays, or just treating yourself at home.
These bars are so rich and flavorful, they taste like something you’d get at a fancy bakery—but they’re made with easy pantry staples and just a few steps.
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tablespoons sugar
For the Cheesecake Layer:
- 2 (8 oz) blocks cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4 oz) package instant coconut cream pudding mix
- ¼ cup melted butter
For the Topping:
- 1 cup sweetened shredded coconut
Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until fully combined. Press the mixture firmly into the bottom of a greased or parchment-lined 9×13-inch baking dish to form an even layer. Bake for 10 minutes, then set aside to cool slightly.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, instant coconut cream pudding mix, and melted butter until everything is well combined and creamy.
Step 3: Assemble and Bake
Pour the cheesecake filling over the cooled graham cracker crust, smoothing it out with a spatula. Sprinkle the shredded coconut evenly over the top. Bake for 35–40 minutes, or until the center is set and the coconut on top is lightly toasted.
Step 4: Cool and Chill
Allow the bars to cool completely at room temperature, then refrigerate for at least 2–3 hours (overnight is even better!) before slicing into squares. This helps them set and makes slicing super clean and easy.
Why You’ll Love These Bars
- Tropical flavor: Coconut pudding + toasted coconut = big coconut vibes.
- Make-ahead friendly: Perfect for prepping the night before.
- Portable & party-ready: Slice into bars for a crowd-pleasing dessert.
- Creamy & crunchy: That smooth filling paired with the crispy top and crust is a texture lover’s dream.
Storage Tips
Store these cheesecake bars in an airtight container in the fridge for up to 4–5 days. They’re also freezer-friendly! Just wrap tightly and freeze for up to a month. Thaw in the fridge before serving.
Looking for a simple yet indulgent dessert that’ll wow your friends and family? These Coconut Cream Cheesecake Bars are always a hit—and they couldn’t be easier to make. Tropical, sweet, and rich in every bite.
