Coconut Cheesecake Bars
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.
- 3 cups Nilla Wafer cookie crumbs
- 1/2 cup butter melted
- 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
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.
Calories: 311kcal | Carbohydrates: 22g | Protein: 3g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 238mg | Potassium: 69mg | Fiber: 1g | Sugar: 14g | Vitamin A: 799IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg