Description

These Easy Coconut Cream Cheesecake Bars offer an irresistible flavor with a creamy coconut filling and a delightful berry swirl, all in a simple crust. Perfect for gatherings or just a midday treat!

Ingredients

Scale

1 ½ cups graham cracker crumbs
3 tablespoons coconut oil, melted
2 tablespoons maple syrup or honey
pinch of salt
2 (8 oz) packages light cream cheese, softened
½ cup full-fat canned coconut milk
⅓ cup maple syrup or honey
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 large eggs
½ cup mixed berries
1 tablespoon maple syrup
1 teaspoon cornstarch
1 tablespoon water

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Instructions

In a small saucepan over medium heat, combine mixed berries, maple syrup, and cornstarch mixed with water. Cook for 3-5 minutes, stirring frequently, until thickened. Mash the berries lightly and set aside to cool.
Preheat the oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper. Mix graham cracker crumbs, coconut oil, maple syrup, and salt until it resembles wet sand. Press into the pan and bake for 8-10 minutes. Allow to cool slightly.
In a large bowl, beat the cream cheese until smooth. Add coconut milk, maple syrup, vanilla, and lemon juice, mixing until combined. Incorporate eggs one at a time at low speed to prevent cracking.
Pour the cheesecake filling over the crust and smooth the top. Drop spoonfuls of the berry swirl over the filling, then swirl gently with a toothpick.
Bake for 30-35 minutes until the center is just set but slightly jiggly. Cool completely at room temperature, then refrigerate for at least 3 hours before slicing.

Notes

For a gluten-free option, use almond flour instead of graham cracker crumbs.
Ensure that the cream cheese is softened for easy mixing and a smooth texture.
These bars can be topped with additional berries for serving.

Nutrition

Serving Size: 1 bar
Calories: 250
Sugar: 12g
Sodium: 180mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg