Description
These Easy Coconut Cream Cheesecake Bars feature a luscious filling made with creamy coconut milk and a berry swirl that brings vibrant flavor. Perfect for those seeking a simple yet mouthwatering dessert at home.
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
- 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, cook mixed berries with maple syrup and cornstarch mixed with water over medium heat until thickened, about 3 to 5 minutes. Mash lightly and set aside to cool.
- Preheat oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper. Mix graham cracker crumbs, melted coconut oil, maple syrup, and salt, then press into the bottom of the pan. Bake for 8 to 10 minutes and let cool slightly.
- Beat cream cheese in a large bowl until smooth. Add coconut milk, maple syrup, vanilla extract, and lemon juice, mixing until combined. Add eggs one at a time on low speed, mixing just to incorporate without overmixing.
- Pour cheesecake filling over the crust and swirl in the cooled berry mixture without overmixing.
- Bake for 30 to 35 minutes until the center is slightly jiggly. Allow to cool completely, then refrigerate for at least 3 hours before slicing.
Notes
For a gluten-free option, use almond flour for the crust.
Ensure that the cheesecake is fully cooled before refrigerating to set properly.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg