Get ready to experience a dessert that's about to redefine your sweet expectations! These Coconut Cheesecake Bars with Chocolate Salted Caramel are not just a treat - they're a culinary adventure that combines creamy cheesecake, tropical coconut, rich chocolate, and a luxurious salted caramel drizzle. Imagine cutting into a bar that promises a perfect balance of textures and flavors in every single bite - crispy graham cracker crust, smooth cream cheese filling, and a decadent caramel topping that will make your taste buds dance with joy!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- ½ cup heavy cream (for caramel)
- 1 cup brown sugar (for caramel)
- 1 teaspoon sea salt (for caramel)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture evenly into the bottom of the prepared baking pan to create a firm crust.
- In a large mixing bowl, beat softened cream cheese and granulated sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time to the cream cheese mixture, beating well after each addition. Mix in vanilla extract and shredded coconut until evenly distributed.
- Pour the cream cheese mixture over the graham cracker crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the center is set and the edges are lightly golden. Remove from oven and let cool completely at room temperature.
- For the chocolate salted caramel, combine brown sugar and heavy cream in a saucepan over medium heat. Stir continuously until the mixture begins to bubble and thicken, about 5-7 minutes.
- Remove caramel from heat and stir in sea salt. Let cool for 5 minutes, then sprinkle chocolate chips over the cooled cheesecake base.
- Drizzle the warm salted caramel over the chocolate chips, creating a marbled effect.
- Refrigerate the cheesecake bars for at least 2 hours to set completely. Use the parchment paper handles to lift the bars out of the pan and cut into 16 even squares.
- Serve chilled and store any remaining bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Ensure cream cheese is at room temperature to achieve a smooth, lump-free mixture.
- Use a hand mixer or stand mixer for best results when beating cream cheese and sugar.
- Don't overmix the cheesecake batter after adding eggs to prevent a dense, tough texture.
- Allow the cheesecake to cool completely before adding caramel to prevent melting.
- For clean, precise cuts, use a sharp knife wiped with a hot, clean cloth between each slice.
- Refrigerate for at least 2 hours to allow the bars to set completely and enhance flavor.
- For extra indulgence, you can toast the coconut before adding it to the mixture for a deeper, nuttier flavor.
- Store bars in an airtight container to maintain freshness and prevent them from absorbing other refrigerator odors.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 38g
Protein: 5g
Fat: 24g
Saturated Fat: 15g
Cholesterol: 85mg
