Coconut Joy Cheesecake Bars with Chocolate Wafer Crust

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by My Yellow Farmhouse - Cooking with Love!

Believe it or not, I’ve never made a cheesecake… ever!  My sister-in-law Doris makes a killer cheesecake, so I get my ‘cheesecake thrills’ whenever we’re all together.  But when I saw this recipe, I knew just had to make it.  I’m so glad I did because these cheesecake bars taste like a candy bar in cheesecake form.

My Very First Cheesecake Ever is in the oven right now.  It’s gonna be interesting to see if it comes out a bit lopsided.  The kitchen floors here in My Yellow Farmhouse are old and slant down a bit, especially right in the corner where the stove resides.  My Man of All Work (my brother-in-law Mike) did his best to level out the floor, but since I moved here I’ve never baked a cake that was absolutely level.  ++  The cheesecake actually came out level – hurrah!

I recommend baking these cheesecake bars the night before, or early in the morning of the day you plan to serve it because once the cheesecake is cooled completely, it’s refrigerated for 4 hours.  Then a simple creamy chocolatey topping is prepared using chocolate chips and Cool Whip, then toasted almonds and coconut are sprinkled on top.  Yummy!

INGREDIENTS

Chocolate Wafer Crust

  • 1 ¼ cups finely crushed chocolate wafer cookies   ++   About 25 – I used Nabisco ‘Famous Chocolate Wafers. 
  • 2 Tbs. granulated sugar
  • ¼ cup melted butter

Cheesecake Filling

  • 4 packages (8 oz.) cream cheese – SOFTENED
  • 1 cup sugar
  • ½ tsp. vanilla  AND  ½ tsp. almond flavoring
  • ½ cup coconut milk   ++ Due to my broken ankle I accidentally ordered an Almond Milk/Coconut Milk blend to be delivered via Pea Pod …. luckily, it worked great!!
  • 4 eggs

Creamy Chocolatey Topping with Toasted Almonds and Coconut

  • 1/2 cup chocolate chips  ++  I used mini-chocolate chips.  
  • 1 (8 0z.) container of FROZEN whipped topping, such as Cool Whip
  • 2 drops almond extract
  • 1 cup flaked sweetened coconut
  • 1/2 cup sliced almonds  – OR – 1/2 cup almond pieces  ++ I had whole almonds, so I put some in a food bag & ‘smacked them down’ a bit.  ; o )

small red heart

       Line a 10″ x 9″ pan with aluminum foil          Bake at 325F  for 45 minutes

Once cheesecake is fully cooked, turn off oven – leaving door open –  and let cheesecake sit in oven for 20 minutes.

METHOD

In a small bowl, thoroughly mix 1 ¼ cups finely crushed chocolate waferS, 2 Tbs. granulated sugar and ¼ cup melted butter.  Using your fingers, press chocolate wafer mixture into bottom of a 13 x 9” pan, which you’ve covered with aluminum foil – edges hanging over.  ++ This will help will when removing the cheesecake bars.

In a medium bowl, using mixer, thoroughly blend 4 packages (8 oz.) SOFTENED cream cheese, 1 cup sugar, ½ tsp. vanilla  AND  ½ tsp. almond flavoring.  Slowly add in 1/2 cup coconut milk.  ++ Or.. Almond Milk/Coconut Milk Blend.  Add 4 eggs – one at a time, mixing on low until well blended.  Pour over chocolate wafer crust.

Bake at 325F for 45 minutes – or until center is almost set.  Turn off oven.  Open door and leave cheesecake in oven for 20 minutes.  ++ If you’re like me and you’ve never made a cheesecake before, you’ll be pleased to see that, after 20 minutes sitting in the still-warm oven, the center will be fully set!!  Remove cheesecake from oven, place on a cooling rack and cooled completely.   Refrigerate 4 hours – or overnight.

The Finishing Touches — microwave 2 oz. chocolate chips and 1 cup FROZEN whipped topping (such as Cool Whip) in a medium bowl – on high – for 1 minute.  Stir and heat on high for another minute.  ++ The whipped topping will melt down… don’t worry. That’s the way it should be!  Add in 2 drops almond extract. Whisk hot mixture until chocolate chips are completely melted, then mix a bit more until you get a nice dark chocolate color.  Pour over cheesecake and spread evenly. Sprinkle on  1 cup flaked coconut and 1/2 cup almond bits – or sliced almonds. Cut into squares and refrigerate until its time to serve.   Enjoy!

 

Coconut Joy Cheesecake Bars with Chocolate Cookie Crust - myyellowfarmhouse.com
Coconut Joy Cheesecake Bars with Chocolate Cookie Crust

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My Yellow Farmhouse - Cooking with Love!

Sure, it's necessary to eat to survive - but that's not any fun!! The fun comes from cooking, serving and eating with lots of love, I began this blog to share some of the delicious recipes I've gathered over the years. Thanks for dropping by & sharing the love!

33 thoughts on “Coconut Joy Cheesecake Bars with Chocolate Wafer Crust”

    1. Thanks – my neighbors do, very much, enjoy me showing up at their house with ‘goodies’. I just spent a week at our house in the Pocono mountains of PA and some neighbors there received some homemade bread, which made them smile! ; o )

      Liked by 1 person

  2. Oh boy I’ve missed so many posts on your blog. I have made several cheese cakes but I don’t know what to think. I think the most important thing is the ingredients used. I much prefer the cream cheese in Europe. They have them fresh and they have lots of varieties too. These cheese cake bars look delicious. I wish I could grab and eat. We have a basketball tournament starting today to Sunday. I shall pop back here on Monday. Have a wonderful weekend!

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    1. I just found TONS of your comments that I don’t remember seeing… such as this one. I feel sooo bad…. I don’t remember them selling cream cheese in Malta. Where in Europe did you see all those fresh cream cheeses – I’ve never seen that. I bet the quality is wonderful.

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    1. Thanks Bernideen – you sweet woman!!! I’m so sorry if you rec’d my recipe for the Cheesecake Bars twice.. as I mentioned, I don’t think my comments etc. work when I sign in with my WordPress account.
      Right now I’m with my grandchildren in Villanova – outside of Philly – I’m staying with them while one of my sons and his wife go to Spain. I think I’ll have to make them my cheesecake bars!!! ; o )

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  6. Hi Chechi,
    Saw this post and had to try it. They’re in the fridge cooling right now, got a little confused as in the method section it didn’t mention adding the almond extract, but when I looked at the steps it was there, so I will add it to the top layer. I’m sure they’ll be gone by the end of the day (Memorial Day). Hope to see you next weekend.
    Lorraine

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    1. No kidding!! AWESOME!!! And thanks for telling me that I forgot to put in about adding the almond extract. It’s sooo hard to proofread your own work. Please let me know how you like these babies – I LOVED them – and so did everyone else. And tell Mr. Lickey I send my love!! ; o )

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    1. Hi Karen – my ankle’s doing pretty darn well !! I’m seeing my ortho. doctor tomorrow – I moved my appt. up a week ’cause I want to see if I can drive to to the Philly area to stay with my grandchildren while their parents go to Spain. I could take the train but I’m hoping to head over to our house in the Poconos for a few days once they get back. ; o )
      It’s been HOT AS HELL here in Mass. How is it in Vero Beach right now?

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      1. Glad you are better but don’t push yourself…you are speaking to a lady that has had way too many broken bones. 😀 It is 83 and sunny with a nice breeze but chances of rain this afternoon…typical for here.

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    1. Thanks Gerlinde!! I read that some people turn off the oven, open the door and leave the cheesecake in the oven for a half hour – so I did that. It worked great! ; o )

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      1. I like the fact that you can have a small bar rather than a tall wedge of cheesecake. It would make me feel like I was being responsible in my indulgence. 🙂

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  15. Omg!! Those look amaaaaazingggg!!!! I wish i could nake them and have some control. But since i live alone i would be forced to eat the WHOLE pan!

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    1. I had to give a bunch away because I ‘couldn’t eat just one’!!! These actually taste better the next day… if they last that long!! ; o )

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