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

Scale

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