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!
Why You’ll Love This
These brownie cheesecake bars hit that sweet spot between nostalgic bake sale treat and elevated dinner-party dessert. The mix of chocolate, coconut, and tangy cheesecake makes these brownie cheesecake bars feel special but still totally doable.
Recipe Ingredients
You only need a handful of simple staples to make these brownie cheesecake bars, including bittersweet chocolate, coconut oil, cream cheese, and toasted coconut. The contrast of fudgy brownie and lush cheesecake gives these brownie cheesecake bars their signature texture.
How To Make This Recipe
Melt chocolate with coconut oil, whisk together the batter, and bake the brownie base just until set to build perfect brownie cheesecake bars. Blend the cheesecake filling until smooth, pour it over the brownie base, sprinkle with coconut, and bake again until the center looks like custard—this step keeps the brownie cheesecake bars extra creamy. Chill thoroughly so the layers set and slice beautifully for serving your brownie cheesecake bars.
What To Serve With This
These brownie cheesecake bars shine with a cup of strong coffee, dark tea, or a glass of dessert wine. A fresh berry compote or citrus salad balances the richness of the brownie cheesecake bars.
Variations On This Recipe
Add chocolate chips or swirl in raspberry puree to customize your brownie cheesecake bars. You can also trade the coconut for chopped toasted nuts for a slightly different spin on brownie cheesecake bars.
Additional Dessert Recipes
If you’re a fan of these cheesecake bars, here are a few more of our readers’ favorite dessert recipes to try:
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Coconut Brownie Cheesecake Bars Recipe
Equipment
Ingredients
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
Instructions
- 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.
