Easy No-Bake Coconut Cheesecake Bars made with just 6 ingredients and so delicious! Coconut Pudding mix, cream cheese and whipped cream unite in this simple no-bake cheesecake recipe.
You’re going to love this easy coconut and cream cheese recipe. It’s egg-free and tasty. Not only that but it’s easy to serve which is always a plus! Enjoy this cold dessert during the hot summer months or simply whenever the mood strikes (Easter is a great holiday to show it off too!)
WHAT ARE COCONUT CREAM CHEESECAKE BARS?
These are a fun and simple cheesecake recipe made even better with the combination of coconut in every bite. Coconut is naturally sweet and combining it with cream cheese gives us a tangy, sweet, and flavorful bite that can’t be beaten. You’re going to fall in love at first bite with this fabulous no bake dessert recipe!
COCONUT CHEESECAKE BARS INGREDIENTS
For the crust, you will need:
-Nilla wafers: We need 3 cups of Nilla wafers for the crust because the flavor is great but you can use any cookie crumb such as Golden Oreos, Nutter Butters, or even Graham crackers for a more traditional flavor.
-Butter: 1/2 cup of melted butter (one stick) is perfect for helping to pull the cookie crumbs together to form one easy to press crust. You can use salted or unsalted.
For the filling, you will need:
-Whipping cream: To make this recipe successfully and fluffy we need to use 1 pint of heavy whipping cream.
-Granulated sugar: We need 3/4 cups of granulated sugar to give our cheesecake the sweetness we want and need.
-Cream cheese: Using 24 ounces of cream cheese (3 entire blocks) we can get a tangy flavorful cheesecake base. Just make sure that the cream cheese is soft before using it so that it combines well for a smooth and creamy finish.
-Coconut pudding mix: Using 2 packages of coconut pudding (dry mix only) we can get that coconut flavor we truly want in every bite.
HOW TO MAKE COCONUT CHEESECAKE BARS
In a bowl, combine the cookie crumbs and the melted butter until they come together.
Press the crust into the bottom of a parchment-lined 9-inch springform pan or on a half-sized cookie sheet.
Place the crust in the freezer while you make the filling.
In a large mixing bowl, whip together the whipping cream and sugar until stiff peaks form. Set aside.
In another bowl, mix the cream cheese until it’s nice and smooth.
Slowly add the pudding mixes (just the powder) to the cream cheese and mix until smooth remembering to scrape down the sides of the bowl as you go.
Add the whipped cream mixture to the cream cheese mixture and beat until smooth.
Pour the mixture into your prepared crust and spread it out evenly.
Place the cheesecake in the fridge to set and chill.
Allow the cheesecake to chill in the fridge overnight before slicing and serving. Enjoy!
Coconut Cheesecake Bars
Ingredients
Crust
- 3 cups Nilla Wafer cookie crumbs
- 1/2 cup butter melted
Cheesecake Filling
- 1 pint whipping cream
- 3/4 cup granulated sugar
- 24 oz cream cheese room temperature 3 blocks
- 2 3.4 oz pkg coconut pudding mix
- 1 tsp coconut extract optional- for a more pronounced coconut flavor
Instructions
- Combine the melted butter and cookie crumbs to create the crust mixture.
- Press the crust into the bottom of a parchment lined 9 inch springform pan or onto the bottom of a parchment lined half cookie sheet. Place in the freezer while making the cheesecake filling.
- Whip together the cream and sugar until stiff peaks form. Set aside.
- In a separate bowl, mix the cream cheese until smooth. Slowly add the pudding mix (just the powder!) until completely incorporated and smooth. Scrape sides and cream agian.
- Add the whipped cream to the cream cheese mixture and beat until smooth. Add in coconut extract, if desired.
- Pour and spread into the crust and refrigerate.
- Allow the cheesecake to chill in the fridge overnight before cutting into small squares.
Nutrition
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HOW TO STORE YOUR COCONUT CREAM CHEESECAKE
Keep your coconut cheesecake bars stored in an airtight container in the fridge for up to 5 days. For best results eat sooner when most fresh.
Can I Freeze coconut cheesecake bars?
Absolutely and these bars last for about a few months in the freezer! I recommend cutting the bars into serving sized pieces and flash freezing them solid on a baking sheet for a few hours. Then take the pieces and place them in a zip top bag or in an airtight container. Freeze for up to 3 months and take a piece out to thaw when you’re hungry. Now you can freeze the pieces without them sticking together.
More tasty cheesecake recipes to enjoy soon
- Strawberry Cheesecake Lush
- No Bake Mini Oreo Cheesecakes
- Raspberry Cheesecake Shake
- Mini Eggnog Cheesecakes
- Smores Cheesecake
- Double Berry Cheesecake Muffins
- No Bake Lemon Cheesecake
- Pumpkin Caramel Cheesecake Bars
- Skinny Pumpkin Cheesecake
- Cheesecake Chocolate Chip Cookie Bars
- White Chocolate Cherry Cheesecakes
- Easy Sheetpan Cheesecakes
- Lemon Cheesecake Bars
- Brownies with Cheesecake Frosting
- Orange Cheesecake Brownies
Easy No-Bake Coconut Cheesecake Bars made with just 6 ingredients and so delicious! Coconut Pudding mix, cream cheese and whipped cream unite in this simple no-bake cheesecake recipe.
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