Experience love at first bite with these elegant and luscious chocolate-coconut cheesecake bars
Who is ready to try one of these tropic-inspired crazy-delicious dessert?!?
A super creamy thick layer of coconut cheesecake with a hint of almond flavor. On top of an easy-to-make chocolate graham cracker crust. All drizzled with melted chocolate and a touch of extra coconut.
Extraordinary things happen when chocolate and coconut come together. Especially in a refreshing and creamy cheesecake form.
For the bottom, I wanted a chocolate crust. And because it’s hard to find chocolate flavored graham crackers (and chocolate wafer cookies are way more expensive) I added some unsweetened cocoa powder to regular graham crackers, and it worked like magic. Crunchy, buttery and chocolatey. All at the same time!
For the filling, start with your basic cheesecake ingredients, with a touch of almond extract. If you like it, you’re going to love it in here! If you don’t, just skip it and the cheesecake will still taste delicious.
Beat well all the ingredients… but remember not to whisk too much once you add the eggs. And fold in shredded coconut at the end. Oh-so good!
As usual, the hardest part of the recipe is waiting for the cheesecake to chill in the refrigerator before you can cut in square. Then, and only then, you can neatly cut them in squares and top with an optional (but highly recommended) drizzle of extra chocolate. And enjoy!
YIELD: 8 inch (20 cm) square dessert cut in 16 small bars (or 9 larger)
For the crust
12 graham cracker sheets (6.6 oz, 190 gr)
1/2 cup (40 gr) of unsweetened cocoa powder
1/3 cup (65 gr) of brown sugar
3 oz (85 gr) unsalted butter, melted
For the filling
16 oz (450 gr) of cream cheese, at room temperature
1/2 cup (100 gr) of sugar
1 teaspoon of vanilla extract
1/2 teaspoon of almond extract (optional)
1/2 cup (120 ml) of whipping cream
pinch of salt
2 packed cups (about 5 oz, 140 gr) of shredded coconut
For the top
about 2 oz (60 gr) of semi sweet chocolate chips
shredded coconut, to decorate
TIME: 20 minutes, plus 1 hour baking and at least 3 hours cooling
For the crust:
Preheat the oven to 350°F (175°C).
Line a 8 inch (20 cm) square pan with parchment paper.
In a food processor add the graham crackers and pulse until all finely ground.
Add the cocoa powder, brown sugar and melted butter.
Pulse until all moist.
Transfer to the pan and press to the bottom making a layer, as even as you can. You can use a spoon, spatula or bottom of a cup (or measuring cup like I did).
Bake for 8 minutes while you prepare the filling.
For the filling: In a bowl, beat the cream cheese with the sugar with an electric mixer for a few minutes until soft and creamy.
Add the salt, vanilla and almond extract, whipping cream and beat well.
Add the eggs and beat until incorporated. Make sure not to beat too much or the eggs might create little bubbles of air inside the batter which might make the top of your cheesecake crack when baking.
Fold in the the shredded coconut.
Pour the filling over the prepared crust. Level the top if necessary.
Bake in the lower part of the oven for 55 minutes or until the center is set and the top is golden.
Open the oven door slightly and let cool inside for about one hour.
Refrigerate for at least 3 hours or longer before cutting into squares.
I suggest to cut in 4×4 = 16 small squares.
Or if you prefer larger serving size, you can always cut in 3×3 = 9 squares.
To decorate, melt the chocolate chip in a double boiler, or in the microwave.
Drizzle over the cheesecake bars and top with a little more shredded coconut if you like.
Let the chocolate set in the refrigerator for about 10 minutes before serving.