Imagine sinking your teeth into a creamy, dreamy dessert that transports you to a tropical paradise with every single bite! These Coconut Blueberry Cheesecake Bars are not just a dessert—they're a culinary adventure that combines the rich, velvety texture of cheesecake with the sweet burst of fresh blueberries and the exotic crunch of coconut. Perfect for summer gatherings, weekend treats, or when you simply want to elevate your dessert game, these bars are about to become your new obsession.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 1 cup cream cheese
- 1/2 cup sugar
- 2 eggs
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9x9-inch baking dish by greasing it lightly with butter or lining it with parchment paper for easier removal later.
- In a medium mixing bowl, combine the graham cracker crumbs and unsweetened shredded coconut. Mix well until the coconut is evenly distributed throughout the crumbs.
- Add melted butter (about 1/2 cup) to the crumb mixture and stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared baking dish to create a crust. Make sure it is evenly distributed and compacted.
- Bake the crust in the preheated oven for 10 minutes, until it is lightly golden. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until it is smooth and creamy, about 2-3 minutes.
- Add the sugar to the cream cheese and continue to beat until well combined and fluffy, about 2 minutes more.
- In a separate bowl, lightly beat the eggs. Gradually add the eggs to the cream cheese mixture, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries into the cream cheese mixture with a spatula, being careful not to break them apart too much.
- Pour the blueberry cheesecake filling over the pre-baked crust in the baking dish, spreading it evenly with a spatula.
- Bake in the oven for an additional 30 minutes, or until the edges are set and the center has a slight jiggle.
- Once baked, remove the cheesecake bars from the oven and let them cool at room temperature for about 15-20 minutes.
- After cooling, refrigerate the bars for at least 2 hours, or until fully chilled and set.
- Once chilled, cut the cheesecake into 16 squares using a sharp knife. For cleaner cuts, wipe the knife with a damp cloth between cuts.
- Serve the Coconut Blueberry Cheesecake Bars chilled, and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Use room temperature cream cheese for a smoother, lump-free filling
- Don't overmix the cheesecake batter to keep it light and creamy
- Gently fold blueberries to prevent them from bleeding into the mixture
- For clean cuts, use a knife dipped in hot water and wiped dry
- Chill thoroughly before serving to allow flavors to meld and texture to set
- For extra indulgence, consider toasting the coconut before mixing into the crust
- Use fresh, plump blueberries for the best flavor and presentation
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
