Creamy, tropical-inspired cheesecake bars with a buttery graham cracker crust and luscious coconut flavor, perfect for a refreshing dessert or snack.

1 1/2 cups graham cracker crumbs

1/3 cup shredded unsweetened coconut

1/3 cup melted butter

16 oz (450g) cream cheese, softened

2/3 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup coconut milk (full fat)

1/2 cup shredded unsweetened coconut (for topping)

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Preheat the oven to 325°F (165°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, mix the graham cracker crumbs, 1/3 cup shredded coconut, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add the coconut milk and mix until fully incorporated and smooth.
Pour the cream cheese mixture over the crust in the pan. Sprinkle the remaining 1/2 cup shredded coconut evenly over the top.
Bake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and leave the cheesecake bars inside with the door slightly ajar for 30 minutes to cool gradually.
Remove from the oven and refrigerate for at least 4 hours or overnight before slicing into bars.
Serve chilled and enjoy the creamy, tropical goodness!

Toasted coconut flakes on top add extra crunch and deeper flavor.

Mix in shredded white chocolate for a subtle sweetness twist.

Add lime zest to the filling for a bright tropical flair.

Chopped macadamia nuts on top provide a nutty crunch.

For a lighter version, replace half the cream cheese with Greek yogurt.

Store covered in the refrigerator up to 4 days; avoid freezing to maintain texture.

Use a sharp knife dipped in hot water and dried for clean slicing.