Hello!! Life is busy, lately! Between work calls, school pickups, and trying to squeeze in some me-time, it can feel like there’s no room left for anything else.
So today I’ve got one of my favorite recipes to bring a little bit of joy and indulgence into your day without spending hours in the kitchen?
Enter the No-Bake Coconut Cheesecake Bars – a quick, easy, and delicious treat that fits perfectly into your busy schedule AND it’s just a bit unusual and different -perfect for bringing to a neighbor.
Tested by Miranda
“Overall I would definitely make this again, but I would reduce the coconut later so each layer can shine through. I thought this was a great dessert for spring or summer!”
Why You’ll Love This Recipe
Fast and Easy
First off, this recipe is designed with busy moms in mind. The no-bake cheesecake layer means you save time and avoid the hassle of a water bath or extended baking times. Plus, the steps are simple enough that you can even have your kids help out – making it a fun family activity.
Nutritious Ingredients
- Nuts: Walnuts and almonds are not just delicious; they’re also packed with healthy fats, protein, and fiber. They’re a great way to add a nutritious punch to your treats.
- Dates: These little gems are nature’s candy. They add sweetness without refined sugars and are full of fiber, vitamins, and minerals. Perfect for a guilt-free indulgence.
- Coconut: Sweetened coconut brings a tropical flair to these bars. It’s rich in healthy fats that can give you a quick energy boost – just what you need to keep up with your busy life.
Versatility
This recipe is incredibly versatile. You can switch out the nuts for whatever you have on hand, like pecans or hazelnuts. Not a fan of coconut? Try using finely chopped dried fruit or a different type of cookie crumb for the crust.
The possibilities are endless, and it’s all about making it work for you and your family’s tastes.
Tips & Tricks
Use a Food Processor
Chopping nuts and dates can be time-consuming, but a food processor can make quick work of it. It’s a game-changer for this recipe and many others.
Cool Quickly
If you’re short on time, place the baked crust in the freezer for a few minutes to cool it down faster. This way, you can move on to the cheesecake layer without waiting around.
Make Ahead
These bars need a few hours to set in the fridge, making them perfect for making ahead of time. Prepare them the night before or in the morning while the kids are at school, and they’ll be ready to enjoy by the time dinner rolls around.
Portion Control
The recipe makes 9 large bars or 12 smaller ones. If you’re watching your portions or want to stretch the treat a bit further, you can cut them into smaller pieces. They’re rich and satisfying, so a little goes a long way.
Fun Fact about Dates
Did you know that dates have been a staple food in the Middle East for thousands of years? They’re one of the oldest cultivated fruits and have even been found in the tombs of ancient Egyptian pharaohs. It’s amazing to think that something so ancient and traditional can still be a favorite treat in our modern kitchens.
Ingredients
Date crust:
- 1 cup nuts I recommend 1/2 cup walnuts and 1/2 cup almonds
- 1/2 cup dates
Coconut Layer:
- 1 14 oz package sweetened coconut
- 1 can sweetened condensed milk
- No-Bake Cheesecake Layer:
- 1/2 cup powdered sugar
- 1/2 cup honey
- 2 8 oz packages cream cheese
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
Instructions
Directions:
- Finely chop the nuts and dates. (tip: this step is faster and easier using a food processor) Press the mixture into a greased 8 by 8 square pan.
- Mix the coconut and sweetened condensed milk together. Pour 3/4 of the coconut mixture over the top of the date crust (reserve 1/4 of it) and gently press down.
- Bake the coconut layer and date crust in a 350 degree oven for about 20 minutes. Cool (setting it in the freezer while working on the cheesecake filling is often more than enough time to cool).
- Pour the remaining coconut mixture onto a parchment paper lined (a greased pan will also work) cookie sheet and press to about 1/4 inch thick. Bake in the 350 degree oven for 15 minutes or until lightly brown.
- Cool, crumble, and save for the top of your bars.
- Meanwhile, for the no-bake cheesecake filling beat the powdered sugar and cream cheese together until light and fluffy.
- Add the honey, vanilla, and whipping cream.
- Beat on high for 2 minutes.
- Pour the cheesecake filling over the cooled coconut and date layers and spread gently. Top with the crumbled coconut bits.
- Refrigerate for at least 3 hours prior to serving.
- Makes 9 man-size bars or 12 women-size bars.
Notes
Per Miranda’s suggestion, if you would like to reduce the coconut layer:
- Reduce sweetened condensed milk from 1 can to 1/2 can.
- Reduce sweetened coconut from 14oz to 7oz.
- Continue with the rest of the recipe, as written.
THis looks so delicious!