Coconut Cheesecake

Red White and Blue

No Bake

These No-Bake Coconut Cheesecake Bars are so rich and delicious with sweet coconut in a cream cheese filling with a buttery graham cracker crust. Perfect for Memorial Day or 4th of July!

Ingredients: – 1 sleeve graham crackers (around 1 1/2 cups) – 1/4 cup granulated sugar – 6 tablespoons butter  – 16 ounces cream cheese softened to room temperature – 1 cup powdered sugar – 1/4 cup sour cream  – 8 ounces Cool Whip  – 1 cup Shredded Coconut  – 1/2 teaspoon coconut extract – 3 cups mixed berries 

Directions: – Finely crush the graham crackers in a food processor or by placing them in a large freezer bag and roll over them with a rolling pin. Mix the graham cracker crumbs, melted butter, and sugar in a small bowl and then firmly press it into the bottom of a 9-inch square or 11×17 inch rectangular pan. Place in the refrigerator while making the filling.

– In a large bowl using a hand mixer, beat the cream cheese for around 3 minutes until smooth and fluffy. Slowly beat in powdered sugar until well combined. Gently fold in sour cream and Cool Whip. Stir in shredded coconut and coconut extract until combined.

– Pour filling into the graham cracker crust and smooth the top. Cover and refrigerate at least 6 hours or overnight. When ready to serve, cut into 12 bars and top with fresh berries or topping of choice. Enjoy!

Go to for more delicious recipes!


Sign up for the newsletter to get the latest recipes in your inbox and a free printable meal planner!