Description
Delicious cheesecake bars made with creamy coconut milk and a buttery graham cracker crust, perfect for gatherings or as a special treat.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (about 150 g)
- 1/2 cup unsalted butter, melted (113 g)
- 1 cup granulated sugar (200 g)
- 16 oz (454 g) cream cheese, softened
- 1 cup coconut milk (full-fat canned; about 240 ml)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (optional, about 40 g)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment, leaving an overhang for easy lifting.
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust.
- In another bowl, beat together the softened cream cheese and sugar until smooth and free of lumps.
- Add coconut milk, eggs, and vanilla to the cream cheese mixture; mix until well combined and silky.
- Pour the cheesecake filling over the crust and spread evenly with a spatula.
- If desired, sprinkle shredded coconut on top.
- Bake for 30–35 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Let cool on a wire rack, then refrigerate for at least 4 hours before slicing into bars.
Notes
For best flavor, chill overnight before serving. Use room-temperature cream cheese to prevent lumps.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 395
- Sugar: 20g
- Sodium: 260mg
- Fat: 28.2g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28.6g
- Fiber: 1g
- Protein: 6.7g
- Cholesterol: 90mg