These No-Bake Coconut Cheesecake Bars are so rich and delicious with sweet coconut in a cream cheese filling with a graham cracker crust. Top this easy make-ahead dessert with fresh berries or enjoy it by itself!
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 11x17 inch rectangular pan. Place in the refrigerator while making the filling.
Cheesecake 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!
Notes
Helpful tips:
Cheesecake is best when stored covered in an air-tight container in the refrigerator for up to 7 days.
Sour cream helps keep the cheesecake moist and gives an added tangy flavor.
Be sure to allow at least 6 hour of refrigeration before serving for the cheesecake to set up.
*Nutritional values and cook times vary due to cookware and product brand selection.