Description
These Easy Coconut Cream Cheesecake Bars combine creamy cheesecake with a delightful berry swirl, all set on a crunchy graham cracker crust. Perfect for a sweet treat, this recipe features simple ingredients and an easy method, making it a go-to dessert for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (or almond flour for gluten-free)
- 3 tablespoons coconut oil, melted
- 2 tablespoons maple syrup or honey
- pinch of salt
- 2 (8 oz) packages light cream cheese, softened (or dairy-free cream cheese)
- ½ cup full-fat canned coconut milk, shaken well before using
- â…“ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 large eggs
- ½ cup mixed berries (fresh or frozen)
- 1 tablespoon maple syrup
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- In a small saucepan, combine mixed berries, maple syrup, and cornstarch mixed with water over medium heat. Cook for 3 to 5 minutes until thickened and soften the berries. Remove from heat and let cool.
- Preheat the oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper. In a bowl, combine graham cracker crumbs, melted coconut oil, maple syrup, and salt until it resembles wet sand. Press into the pan and bake for 8 to 10 minutes. Let cool slightly.
- In a large bowl, beat cream cheese until creamy. Add coconut milk, maple syrup, vanilla extract, and lemon juice. Mix until combined. Gradually add eggs, mixing on low speed until just incorporated.
- Pour the cheesecake filling over the crust. Swirl in the berry mixture using a toothpick without overmixing.
- Bake for 30 to 35 minutes until the center is slightly jiggly. Cool completely, then refrigerate for at least 3 hours before slicing.
Notes
Allow the bars to chill overnight for the best flavor and texture.
Substitute light cream cheese with dairy-free cream cheese for a vegan option.
Using almond flour makes this recipe gluten-free.
Nutrition
- Serving Size: 1 bar
- Calories: 225
- Sugar: 15g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg