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Coconut Date Cheesecake Bars

Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8

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

Refrigerate for at least 3 hours prior to serving. Makes 9 man-size bars or 12 women-size bars.