Experience love at first bite with these elegant and luscious chocolate-coconut cheesecake bars
Who is ready to try one of these tropic-inspired crazy-delicious dessert?!?
A super creamy thick layer of coconut cheesecake with a hint of almond flavor. On top of an easy-to-make chocolate graham cracker crust. All drizzled with melted chocolate and a touch of extra coconut.
Extraordinary things happen when chocolate and coconut come together. Especially in a refreshing and creamy cheesecake form.
For the bottom, I wanted a chocolate crust. And because it’s hard to find chocolate flavored graham crackers (and chocolate wafer cookies are way more expensive) I added some unsweetened cocoa powder to regular graham crackers, and it worked like magic. Crunchy, buttery and chocolatey. All at the same time!
For the filling, start with your basic cheesecake ingredients, with a touch of almond extract. If you like it, you’re going to love it in here! If you don’t, just skip it and the cheesecake will still taste delicious.
Beat well all the ingredients… but remember not to whisk too much once you add the eggs. And fold in shredded coconut at the end. Oh-so good!
As usual, the hardest part of the recipe is waiting for the cheesecake to chill in the refrigerator before you can cut in square. Then, and only then, you can neatly cut them in squares and top with an optional (but highly recommended) drizzle of extra chocolate. And enjoy!