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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.
Prep Time20 mins
Chill Time8 hrs
Total Time8 hrs 20 mins
Course: cheesecake, Dessert
Cuisine: American
Keyword: Coconut Cheesecake Bars
Servings: 24
Calories: 311kcal



  • 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


  • 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