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Creamy No-Bake Coconut Cream Pie Cheesecake Bars

no bake coconut cream pie cheesecake bars - featured image
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A quick and easy no-bake dessert featuring a creamy coconut cheesecake filling on a crunchy graham cracker crust, perfect for summer gatherings.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs (or digestive biscuits)
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (20g) toasted shredded coconut
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240ml) heavy whipping cream, cold
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) canned coconut milk (full-fat)
  • 1 teaspoon vanilla extract
  • 1 cup (80g) sweetened shredded coconut
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (40g) toasted shredded coconut (for topping)
  • Optional: whipped cream or coconut flakes for garnish

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, sugar, melted butter, and toasted shredded coconut in a bowl. Mix until crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of a 9×9-inch baking pan. Refrigerate for about 10 minutes.
  2. Toast the shredded coconut in a dry skillet over medium heat until golden brown and fragrant, stirring frequently. Set aside to cool.
  3. Make the cheesecake filling: Beat softened cream cheese with sugar until smooth and creamy using an electric mixer. Slowly add coconut milk, vanilla extract, and fresh lemon juice, mixing until combined.
  4. Whip the heavy cream to stiff peaks in a separate bowl (3-5 minutes). Gently fold the whipped cream into the cream cheese mixture.
  5. Fold in the cooled toasted shredded coconut into the filling.
  6. Assemble and chill: Pour the cheesecake filling over the chilled crust, smoothing the top. Sprinkle extra toasted coconut evenly over the surface. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  7. Serve: Cut into bars using a sharp knife dipped in hot water for clean edges. Garnish with whipped cream or extra coconut flakes if desired.

Notes

Ensure cream cheese is fully softened before mixing to avoid lumps. Toast shredded coconut over medium heat stirring constantly to avoid burning. Use a warm knife dipped in hot water for clean bar slices. Bars can be made ahead and taste better after chilling overnight. For gluten-free crust, substitute graham crackers with almond flour or gluten-free cookie crumbs. For dairy-free, use coconut cream and vegan cream cheese substitutes.

Nutrition

Keywords: no-bake, coconut cream pie, cheesecake bars, summer dessert, easy dessert, tropical dessert, creamy cheesecake

Find it online: https://forkifyfun.com/creamy-no-bake-coconut-cream-pie-cheesecake-bars-easy-recipe-for-summer/