These coconut cheesecake bars are my go-to when I want something that’s both simple and a little showy. They live in that sweet spot: not fussy, but unmistakably special. A short crust, a silky cream cheese layer folded with plenty of sweetened coconut, and a golden top—it’s exactly the kind of dessert that travels well and disappears fast.

I test this recipe when I need a portable sweet for picnics, potlucks, or a quiet afternoon treat with tea. The ingredients are straightforward and pantry-friendly, and the technique focuses on gentle mixing and a steady bake. If you can cream one block of cream cheese and press a quick dough into a pan, you can make these.

Below I’ll walk you through what to buy, the exact steps to follow (I kept the method as it was written because it works), and practical swaps, troubleshooting, and storage tips. No fluff—just the reliable details that turn this into a repeatable favorite.

Your Shopping Guide

Before you start, gather the key items so you don’t interrupt the flow: an 8″ square pan, parchment or foil for lining, and basic baking staples. The ingredient list is compact—but a few things are worth calling out.

Buy full-fat cream cheese for the creamiest filling. Low-fat versions change texture and baking time.
Choose sweetened shredded coconut—this recipe relies on both sweetness and chew from the coconut.
Unsalted butter gives better control over seasoning; use the exact amount melted and cooled as called for.
If you don’t regularly bake, pick up a small kitchen scale or measuring cups to ensure accuracy; the recipe relies on a few precise quick-rising agents (baking soda/powder).

From Start to Finish: Coconut Cheesecake Bars

Line an 8″ square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides for easy removal; set the pan aside.
Preheat the oven to 375°F.
Make the crust: in a mixing bowl, combine ¼ cup melted unsalted butter (cooled completely) and ¼ cup granulated sugar; stir until blended.
Add ¾ cup all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon salt to the butter mixture and mix until a thick dough forms.
Press the dough evenly into the bottom of the prepared pan to form the crust; set the pan aside.
Make the filling: in a clean mixing bowl, beat 8 oz softened cream cheese with ½ cup granulated sugar until smooth and free of lumps.
Add 2 tablespoons all-purpose flour, 1 large egg, and ½ teaspoon pure vanilla extract to the cream cheese mixture; mix until just combined and smooth, scraping the bowl as needed.
Stir 1.5 cups sweetened shredded coconut into the filling until evenly distributed.
Pour the coconut cheesecake mixture over the prepared crust and spread it into an even layer.
Bake in the preheated oven for 33 to 36 minutes, until the top is golden and the center no longer jiggles when the pan is gently shaken.
Cool the bars in the pan on a wire rack until completely cool. Use the parchment or foil overhang to lift the bars from the pan, then slice.

Ingredients

¼ cup unsalted butter, melted, cooled completely — binds and flavors the crust; cooling prevents greasing the flour too much.
¼ cup granulated sugar — sweetens the crust and helps it brown.
¾ cup all-purpose flour — base for the crust; press firmly for an even foundation.
¼ teaspoon baking soda — provides a touch of lift to the crust.
¼ teaspoon baking powder — works with the soda to lighten the crust a bit.
¼ teaspoon salt — balances the sweetness and boosts flavor.
8 oz cream cheese, softened — the core of the filling; soften to room temperature for a lump-free mix.
½ cup granulated sugar — sweetens and helps the filling set with a smooth texture.
2 Tablespoons all-purpose flour — stabilizes the filling so it slices cleanly.
1 large egg — binds the filling and helps it set while baking.
½ teaspoon pure vanilla extract — adds warmth and depth to the filling.
1.5 cups sweetened shredded coconut — provides the coconut flavor and chewy texture throughout the bars.

Why It Deserves a Spot

These bars are straightforward but deliver layers of texture: a short, slightly crisp crust and a dense, creamy cheesecake layer with pockets of coconut chew. They’re ideal when you want dessert that feels homemade and thoughtful without investing hours. The recipe scales well for a crowd if you move to a larger pan and adjust baking time; in its 8″ pan form, it’s tailored to concentrated flavor and tidy portions.

They also travel, chill, and slice beautifully—perfect for making the night before an event. The coconut adds personality without overpowering; it’s a classic flavor that pleasantly surprises people who expect only plain cheesecake bars.

Texture-Safe Substitutions

If you need to swap ingredients while keeping the texture intact, choose options that mimic the mouthfeel rather than just the flavor.

Butter: If you must replace, use salted butter but omit the added salt in the crust or reduce it slightly to avoid over-salting.
Flour in crust: A 1:1 gluten-free flour blend can work, but expect a slightly different crumb—press the dough firmly and chill briefly if it feels too soft.
Cream cheese: Full-fat is best. If you use Neufchâtel (lower fat), expect a softer filling and slightly longer bake to set.
Sweetened shredded coconut: If you only have unsweetened, add 2–3 tablespoons of extra sugar to the filling to maintain sweetness; texture will be slightly drier.

Appliances & Accessories

Minimal equipment is required, which is part of the charm.

8″ square baking pan — essential size for the recipe’s volumes and baking time.
Parchment paper or aluminum foil — line the pan with an overhang to lift bars out cleanly.
Mixing bowls — one for crust, one for filling; a clean bowl between stages helps.
Hand mixer or stand mixer — makes beating the cream cheese lump-free much faster; a sturdy whisk can work but takes more elbow grease.
Wire rack — for cooling; helps the bars set evenly without condensation.

Problems & Prevention

Here are common issues and how to avoid them.

Crumbly crust: Press the dough firmly and evenly into the pan. If it’s dry, a touch more melted butter (a teaspoon at a time) will help bind it.
Lumpy filling: Soften cream cheese to room temperature and scrape the bowl often while beating. Beat until smooth before adding other ingredients.
Cracked top: Overbeating the filling or baking at too high a temperature can cause cracks. Mix just until combined and don’t overbake—watch for the center to stop jiggling.
Soggy bottom: Ensure you press the crust firmly and avoid underbaking the bottom; a fully preheated oven helps form structure quickly.

Allergy-Friendly Swaps

For common allergies, make thoughtful swaps while noting texture changes.

Dairy: Cream cheese is central; for a dairy-free version, use a reliable vegan cream cheese that’s designed for baking. Expect slightly different set and flavor.
Gluten: Replace all-purpose flour in both crust and filling with a good 1:1 gluten-free baking blend. The filling’s small amount of flour primarily stabilizes, so many blends will work.
Nuts: This recipe doesn’t use nuts, so it’s naturally nut-free. Just check labels on coconut and cream cheese replacements for cross-contamination if serving someone with a severe allergy.

Method to the Madness

The recipe is deliberately simple because the technique matters more than complexity. A few focused practices make a big difference:

Softening: Bring the cream cheese to room temperature for a smooth filling. Cold cream cheese traps lumps and requires more mixing, which can incorporate air and lead to cracking.
Mixing order: Make the crust first and press it in while you prepare the filling. That keeps you moving and prevents the crust from warming and becoming greasy.
Bake to feel: Use the jiggle test described in the steps. The center should not wobble; it should be set enough that only a very slight movement remains. It will firm as it cools.

Make-Ahead & Storage

These bars keep beautifully and often taste better the next day once flavors relax.

Make-ahead: You can bake the bars up to 48 hours ahead. Cool completely, then wrap tightly with plastic wrap and store in the refrigerator.
Storage: Refrigerate covered for up to 5 days. For longer storage, freeze cut bars in a single layer on a tray until firm, then stack with parchment between layers in an airtight container for up to 2 months.
Serving from frozen: Thaw in the refrigerator overnight before serving. For a quicker option, let slices sit at room temperature for 20–30 minutes.

Your Questions, Answered

Will these bars crack while baking? Rarely, if you avoid overbeating and overbaking. Cracks usually come from too much air in the filling or too hot an oven.

Can I halve or double the recipe? Halving is straightforward; use a smaller pan (square or round) and reduce bake time slightly, checking early. Doubling works best in a 9×13 pan—expect longer bake time and watch for the jiggle test.

Do I need to refrigerate? Yes—the cream cheese filling needs refrigeration to set and to stay safe to eat.

Next Steps

If you’re ready, start by lining your 8″ pan and preheating the oven. Follow the step-by-step directions exactly as written for consistent results. When they come out of the oven, let them cool fully before slicing so the texture sets perfectly. Serve slightly chilled or at room temperature with a cup of tea or coffee.

Enjoy making these Coconut Cheesecake Bars—simple steps, satisfying result. If you try any of the swaps or scale the recipe, I’d love to hear how it went and what you adjusted. Happy baking!

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Coconut Cheesecake Bars Recipe

Coconut cheesecake bars with a buttery crust and a sweet coconut cream cheese filling.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Servings: 9 servings

Ingredients

1/4 cupunsalted buttermelted cooled completely
1/4 cupgranulated sugar
3/4 cupall-purpose flour
1/4 teaspoonbaking soda
1/4 teaspoonbaking powder
1/4 teaspoonsalt
8 ozcream cheesesoftened
1/2 cupgranulated sugar
2 Tablespoonsall-purpose flour
1 large egg
1/2 teaspoonpure vanilla extract
1.5 cupsweetened shredded coconut

Instructions

Line an 8" square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides for easy removal; set the pan aside.
Preheat the oven to 375°F.
Make the crust: in a mixing bowl, combine ¼ cup melted unsalted butter (cooled completely) and ¼ cup granulated sugar; stir until blended.
Add ¾ cup all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon salt to the butter mixture and mix until a thick dough forms.
Press the dough evenly into the bottom of the prepared pan to form the crust; set the pan aside.
Make the filling: in a clean mixing bowl, beat 8 oz softened cream cheese with ½ cup granulated sugar until smooth and free of lumps.
Add 2 tablespoons all-purpose flour, 1 large egg, and ½ teaspoon pure vanilla extract to the cream cheese mixture; mix until just combined and smooth, scraping the bowl as needed.
Stir 1.5 cups sweetened shredded coconut into the filling until evenly distributed.
Pour the coconut cheesecake mixture over the prepared crust and spread it into an even layer.
Bake in the preheated oven for 33 to 36 minutes, until the top is golden and the center no longer jiggles when the pan is gently shaken.
Cool the bars in the pan on a wire rack until completely cool. Use the parchment or foil overhang to lift the bars from the pan, then slice.