Salt & Wind Travel

Coconut Brownie Cheesecake Bars Recipe

Normally I keep things under control around here and normally we have elegant but not necessarily decadent desserts. But, this last birthday, I wanted something over the top that wasn’t a pie or cake, but more like a layered treat like these Coconut Brownie Cheesecake Bars, so this is what I came up with and now they’re in regular rotation around here!

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Coconut Brownie Cheesecake Bars Recipe

Coconut Brownie Cheesecake Bars Recipe

These Coconut Brownie Cheesecake Bars are one part brownie, one part cheesecake, and all parts delicious.
5 from 1 vote
Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Course Dessert
Cuisine American
Servings 16 Bars
Calories 258 kcal


For The Brownies:

  • 4 ounces bittersweet chocolate
  • 1/2 cup extra virgin coconut oil
  • 1 large eggs at room temperature
  • 2/3 cups unrefined granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoons vanilla or coconut extract
  • 1/2 teaspoon kosher salt
  • 1 cup unbleached all-purpose flour

For The Cheesecake:

  • 2 (8 ounce) packages cream cheese room temperature
  • 1/2 cup sour cream
  • 1 cup packed unsweetened flaked coconut toasted
  • 2/3 cup granulated sugar divided
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt


  • To Make The Coconut Brownies: Heat the oven to 350°F and arrange a rack in the middle. Line a 2-quart baking dish with parchment paper and cooking oil or butter.
    Combine the chocolate and coconut oil in a medium saucepan and cook over medium-low heat, stirring frequently, until evenly melted. Remove from the heat and let cool slightly.
  • Combine 1 whole egg, 2/3 cup of sugar, cocoa powder, 1 teaspoon vanilla, and 1/2 teaspoon salt in a large bowl and briefly stir until just evenly incorporated. Add the cooled chocolate and mix until uniform in color. Add the flour and stir until just incorporated (no white streaks should remain).
  • Transfer the batter to the prepared baking dish and spread it out evenly. Bake until brownies are just set, about 10 to 15 minutes. Remove from oven and set aside while you prepare cheesecake batter.
  • To Make The Coconut Cheesecake: Combine the cream cheese, sour cream, 1/2 cup coconut flakes, and remaining 2/3 cup sugar in the bowl of a food processor and process until the mixture is smooth. Scrape down the sides of the processor then add the remaining 2 whole eggs and the 1 large yolk and pulse until incorporated. Add the remaining 1 teaspoon vanilla extract and 1/2 teaspoon salt and pulse until blended.
  • Pour the mixture over the brownies, top with remaining coconut flakes, and bake until a toothpick or cake tester inserted into the cake comes out clean and the center of the cheesecake is just set (it will look like custard), about 30 to 40 minutes.
  • Turn off the oven, leave the door slightly ajar, and let the cheesecake cool for 15 minutes. Remove cheesecake from the oven and set on a rack to cool. Coat a butter knife with oil or butter (or run it under very hot water) and then run it around the perimeter of the cheesecake.
    Let the cheesecake cool completely, about 1 hour. Refrigerate until thoroughly chilled, at least 4 hours before cutting.



Serving: 1 barCalories: 258kcalCarbohydrates: 28gProtein: 3gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 47mgSodium: 163mgPotassium: 105mgFiber: 2gSugar: 20gVitamin A: 110IUVitamin C: 0.1mgCalcium: 21mgIron: 1mg
Keyword Brownie recipe, cheesecake bars, Easy dessert
Tried this recipe?Mention @saltandwind or tag #swsociety!

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