Coconut Cheesecake Squares Recipe

I love how this Coconut Cheesecake blends a crisp graham cracker crust with a creamy filling of cream cheese, coconut milk, and a hint of vanilla. The toasted shredded coconut topping adds a unique twist that keeps you intrigued. I truly enjoy experimenting with these tropical-inspired ingredients.

I’ve always been fascinated by flavors that transport me to another place while still feeling homey. When I first whipped up these Coconut Cheesecake Squares, it was like a mini tropical vacation on a plate.

I started by mixing 1 1/2 cups graham cracker crumbs with 1/3 cup unsalted butter and 1/4 cup granulated sugar to get that perfect crunchy base. Then, I blended softened cream cheese with 1 cup granulated sugar, 3 large eggs, 1/2 cup sour cream, and 1/2 cup full fat coconut milk.

The 1/4 cup all purpose flour and 2 tsp vanilla extract helped tie everything together while 1 cup sweetened shredded coconut mixed right in brought a lovely coconut twist. I finished it off with 1 cup toasted shredded coconut for a real texture punch.

This recipe kinda reminds me of those fun dessert creations like Coconut Lime Cheesecake Bars or No-bake Pineapple Heaven Cheesecake Dessert. Enjoy; its simplicity and tropical vibe really make it special.

Why I Like this Recipe

I like this recipe because it takes me right back to those lazy summer days when I was dreaming about a tropical vacation, even when I was stuck at home. The creamy cheesecake combined with the tang of sour cream and the rich coconut flavors always makes my taste buds dance. I also appreciate how the crunchy graham cracker crust adds this delightful texture contrast that keeps every bite interesting. Plus, I really like that the recipe is pretty simple to follow, even when I’m in a rush, and the final result always feels like a bit of a treat that makes my day a little brighter.

Ingredients

• Graham cracker crumbs add a crunchy, slightly sweet base with healthy carbohydrates for energy.
• Cream cheese brings a rich, creamy texture and protein that helps bind the dessert.
• Eggs add protein and help stabilize the cheesecake, giving it a smooth, firm set.
• Full fat coconut milk infuses natural coconut flavor, healthy fats, and extra creaminess.
• Toasted shredded coconut offers a crunchy, toasted finish with bursts of coconut taste.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 24 oz cream cheese (about three 8oz packages), softened
• 1 cup granulated sugar
• 3 large eggs room temp
• 1/2 cup sour cream
• 1/2 cup full fat coconut milk
• 1/4 cup all purpose flour
• 2 teaspoons vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup toasted shredded coconut for topping

How to Make this

1. Preheat your oven to 325°F. Grab a 9×9 inch pan and line it lightly with parchment paper.

2. In a bowl, mix 1 1/2 cups of graham cracker crumbs, 1/3 cup melted unsalted butter and 1/4 cup granulated sugar until it’s well combined. Press the mixture firmly onto the bottom of the pan to form an even crust.

3. In a larger bowl, beat the softened 24 oz cream cheese and 1 cup granulated sugar until smooth, with no lumps.

4. Add the 3 large eggs one at a time and be sure to mix well after each addition.

5. Stir in 1/2 cup sour cream, 1/2 cup full fat coconut milk, 1/4 cup all purpose flour and 2 teaspoons vanilla extract until everything is just combined.

6. Fold in the 1 cup sweetened shredded coconut gently just to incorporate it into the batter.

7. Pour the cheesecake mixture over your prepped crust, smoothing it out so it’s even.

8. Sprinkle 1 cup toasted shredded coconut evenly on top of the batter.

9. Bake in the preheated oven for about 45-50 minutes. The center should still be a slight jiggle when you gently shake the pan.

10. Allow the cheesecake squares to cool completely in the pan, then chill in the fridge for at least 3 hours before cutting into squares and serving. Enjoy!

Equipment Needed

1. Preheated oven set to 325°F
2. 9×9 inch pan lined with parchment paper
3. One small bowl for mixing graham cracker crumbs, butter and sugar
4. One large mixing bowl for the cream cheese filling
5. Measuring cups and spoons for all ingredients
6. Electric mixer (or a hand whisk if you dont have one)
7. A spatula to fold in ingredients and smooth the batter
8. Cooling rack or a flat surface to let the cheesecake cool completely
9. A sharp knife to cut the cheesecake into squares
10. Refrigerator to chill the cheesecake for at least 3 hours

FAQ

Coconut Cheesecake Squares Recipe Substitutions and Variations

• Instead of graham cracker crumbs, you could use crushed digestive biscuits which gives a similar texture.
• You can swap unsalted butter with melted coconut oil if you want a more coconutty flavor.
• If you dont have cream cheese, try using mascarpone cheese; it gives a rich and tangy twist.
• For sour cream, Greek yogurt works just as well with a bit of extra creaminess.
• If full fat coconut milk isnt available, full fat almond milk can work in a pinch though it might be a bit lighter in texture.

Pro Tips

1. Make sure all your dairy, like the cream cheese, eggs, and sour cream, are at room temperture before you mix em together – this helps prevent lumps and makes the cheesecake super smooth.
2. When you’re pressin that crust into the pan, really press it down firm so it doesnt crumble when you slice it up later.
3. Try not to overmix the batter, especially after adding eggs cuz too much air can make cracks on the top when it bakes out.
4. If you can wait longer, chill the cheesecake overnight instead of just 3 hours so the flavors really come together and you get a firmer texture.