Magic Cheesecake Bars Recipe
Introduction
These Magic Cheesecake Bars combine a buttery graham cracker crust with a smooth, creamy cheesecake filling and a delightful topping of chocolate chips, coconut, and walnuts. They are easy to make and perfect for a special treat or a casual dessert.
Ingredients
- 9 (4.5 oz.) graham crackers
- 4 tbsp. unsalted butter, room temperature
- 1 1/2 tsp. granulated sugar
- 2 (8-oz.) pkg. cream cheese, room temperature
- 2 large eggs
- 2/3 c. sweetened condensed milk
- 3/4 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 1 c. (255 g.) semisweet chocolate chips
- 1 c. (85 g.) shredded sweetened coconut
- 1/3 c. (35 g.) crushed raw walnuts
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line an 8″ x 8″ baking pan with parchment paper.
- Step 2: In a food processor, pulse the graham crackers until finely ground. Add the butter and sugar, then pulse until the mixture looks like wet sand and begins to clump together. Pour this mixture into the prepared pan, pressing it evenly and firmly along the sides and bottom to form the crust.
- Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer in a large bowl, beat the cream cheese until soft and smooth. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Step 4: Add the sweetened condensed milk, vanilla extract, and kosher salt to the cream cheese mixture. Beat until fully combined and smooth.
- Step 5: Pour the cream cheese mixture over the prepared crust. Evenly sprinkle the semisweet chocolate chips, shredded coconut, and crushed walnuts on top.
- Step 6: Bake the bars for 35 to 40 minutes, or until the cheesecake is firm to the touch and the coconut turns golden brown. Remove from the oven and let cool to room temperature, about 1 hour.
- Step 7: Refrigerate the cheesecake bars until thoroughly chilled, at least 2 hours or overnight, before cutting into squares and serving.
Tips & Variations
- For a nut-free version, omit the walnuts or substitute with extra coconut or chocolate chips.
- Use crushed graham crackers without added cinnamon or flavor for a neutral base.
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- If you prefer, swap the sweetened coconut for unsweetened to reduce sweetness.
Storage
Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. They can also be wrapped tightly and frozen for up to 1 month. To reheat, allow frozen bars to thaw overnight in the fridge before serving for best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars gluten-free?
Yes, substitute the graham crackers with a gluten-free cookie or cracker alternative that you enjoy, making sure it’s finely crushed to form a good crust.
What can I use instead of sweetened condensed milk?
You can substitute with evaporated milk combined with sugar, but this may alter the texture slightly. Using the sweetened condensed milk provides the best creaminess and sweetness for these bars.
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Magic Cheesecake Bars Recipe
- Total Time: 3 hours (including cooling and chilling time)
- Yield: 16 bars 1x
Description
These Magic Cheesecake Bars feature a buttery graham cracker crust topped with a creamy, rich cheesecake layer studded with semisweet chocolate chips, shredded coconut, and crunchy walnuts. Baked to perfection until golden and firm, they offer a delightful combination of textures and flavors perfect for dessert or an indulgent snack.
Ingredients
Crust
- 9 (4.5 oz.) graham crackers
- 4 tbsp. unsalted butter, room temperature
- 1 1/2 tsp. granulated sugar
Cheesecake Filling
- 2 (8-oz.) packages cream cheese, room temperature
- 2 large eggs
- 2/3 cup sweetened condensed milk
- 3/4 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
Toppings
- 1 cup (255 g) semisweet chocolate chips
- 1 cup (85 g) shredded sweetened coconut
- 1/3 cup (35 g) crushed raw walnuts
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8″ x 8″ baking pan with parchment paper to prevent sticking and allow for easy removal of the bars.
- Make the Crust: Using a food processor, pulse the graham crackers until they are finely ground into crumbs. Add the softened butter and granulated sugar, then pulse again until the mixture resembles wet sand and begins to clump together. Press this mixture evenly into the bottom and sides of the prepared baking pan, making sure it is firm and even.
- Prepare the Cheesecake Filling: In a large bowl fitted with a paddle attachment (or in a large bowl with a handheld mixer), beat the cream cheese until it becomes soft and smooth. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing. Then, add sweetened condensed milk, vanilla extract, and kosher salt, beating until the mixture is fully combined and smooth.
- Assemble the Bars: Pour the cheesecake mixture over the prepared graham cracker crust in the pan. Evenly sprinkle the semisweet chocolate chips, shredded sweetened coconut, and crushed raw walnuts on top of the cheesecake layer.
- Bake and Cool: Bake the cheesecake bars in the preheated oven for 35 to 40 minutes, or until the filling is firm to the touch and the coconut topping begins to turn a golden brown color. Remove from oven and let cool to room temperature, approximately 1 hour.
- Chill Before Serving: After cooling, refrigerate the bars for at least 2 hours, or preferably overnight, to allow them to set completely before cutting and serving.
Notes
- Ensure cream cheese is at room temperature to prevent lumps in the filling.
- Press the crust firmly to create a sturdy base that holds the cheesecake well.
- You can substitute walnuts with pecans or almonds if preferred.
- For a richer flavor, use full-fat cream cheese and sweetened condensed milk as recommended.
- Make sure to line the baking pan with parchment paper extending over the edges for easy removal of bars.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake bars, graham cracker crust, chocolate chip cheesecake, coconut walnut topping, baked dessert
