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.
Servings: 24
Calories: 311kcal
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
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