You can bake these Coconut Cheesecake Bars whenever you want a lighter, tropical twist on classic cheesecake that still feels rich and satisfying. A coconut-infused graham crust, creamy coconut cheesecake filling, and a sprinkle of shredded coconut on top make them perfect for warm-weather desserts, potlucks, or make-ahead treats.
Why You’ll Love These Coconut Cheesecake Bars
You’ll love that these bars use reduced-fat cream cheese plus Greek yogurt and coconut milk, so the texture stays creamy without feeling too heavy. The crust is simple to mix and press, with shredded coconut added for flavor and a little extra chew, very similar to other coconut cheesecake and coconut bar recipes. Because they bake in an 8×8 pan and chill in the fridge, they’re easy to slice into neat squares—ideal for sharing or serving on dessert trays.