Magic Cheesecake Bars Recipe

Introduction

These Magic Cheesecake Bars combine a buttery graham cracker crust with a creamy, smooth cheesecake filling. Topped with chocolate chips, coconut, and walnuts, they make a delightful treat perfect for any occasion.

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 cup sweetened condensed milk
• 3/4 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• 1 cup (255 g) semisweet chocolate chips
• 1 cup (85 g) shredded sweetened coconut
• 1/3 cup (35 g) crushed raw walnuts

Instructions

1. Step 1: Preheat the oven to 350°F. Line an 8″ x 8″ baking pan with parchment paper.
2. Step 2: In a food processor, pulse the graham crackers until finely ground. Add the butter and sugar, then pulse until the mixture resembles wet sand. Press this mixture evenly into the bottom and up the sides of the prepared pan to form the crust.
3. Step 3: In a large bowl or stand mixer fitted with the paddle attachment, 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.
4. Step 4: Add the sweetened condensed milk, vanilla extract, and salt to the cream cheese mixture. Beat until fully combined and smooth.
5. Step 5: Pour the cheesecake filling over the crust. Evenly sprinkle the chocolate chips, shredded coconut, and crushed walnuts on top.
6. Step 6: Bake for 35 to 40 minutes, until the cheesecake is firm to the touch and the coconut turns golden brown.
7. Step 7: Allow the bars to cool to room temperature, about 1 hour. Then refrigerate for at least 2 hours or overnight before serving.

Tips & Variations

• Use full-fat cream cheese for a richer, creamier texture.
• Swap walnuts for pecans or almonds if preferred.
• For a tropical twist, add chopped dried pineapple along with the coconut.
• Ensure cream cheese is room temperature to avoid lumps in the filling.

Storage

Store the cheesecake bars covered in the refrigerator for up to 4 days. Reheat slightly at room temperature or enjoy cold. For longer storage, freeze the bars wrapped tightly for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these cheesecake bars can be made a day in advance and stored in the refrigerator to enhance their flavor and texture.

Can I use low-fat cream cheese or a substitute?

While you can use low-fat cream cheese, the texture might be less creamy and rich. For best results, stick to full-fat cream cheese.

Magic Cheesecake Bars Recipe

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4.8 from 434 reviews

Delight in these Magic Cheesecake Bars featuring a buttery graham cracker crust, a smooth and creamy cream cheese filling, and a delicious topping of semisweet chocolate chips, shredded coconut, and crushed walnuts. Baked to perfection for a firm texture with a golden toasted coconut finish, these bars make a perfect treat for dessert or special occasions.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 55 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 9 (4.5 oz.) graham crackers
• 4 tbsp. unsalted butter, room temperature
• 1 1/2 tsp. granulated sugar

Filling

• 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

Topping

• 1 c. (255 g.) semisweet chocolate chips
• 1 c. (85 g.) shredded sweetened coconut
• 1/3 c. (35 g.) crushed raw walnuts

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8″ x 8″ baking pan with parchment paper, ensuring the edges hang over to make removing the bars easier.
2. Make the Crust: In a food processor, pulse the graham crackers until finely ground. Add the room temperature unsalted butter and granulated sugar, then pulse again until the mixture resembles wet sand and starts to come together. Press the crust mixture evenly into the bottom and up the sides of the prepared pan to form a firm, even layer.
3. Prepare the Cheesecake Filling: Using a stand mixer fitted with a paddle attachment or a handheld mixer in a large bowl, beat the cream cheese until soft and creamy. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure an even mix. Then add the sweetened condensed milk, vanilla extract, and kosher salt, beating until the mixture is smooth and fully combined.
4. Assemble the Bars: Pour the cream cheese filling evenly over the prepared crust in the baking pan. Sprinkle the top evenly with semisweet chocolate chips, shredded coconut, and crushed raw walnuts to create a flavorful topping.
5. Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the cheesecake bars feel firm to the touch and the shredded coconut starts turning golden brown.
6. Cool and Chill: Remove the pan from the oven and allow the bars to cool to room temperature for about 1 hour. Transfer to the refrigerator and chill for at least 2 hours, or overnight, to let the bars set properly before slicing and serving.

Notes

• For easier slicing, use the parchment paper edges to lift the bars out of the pan after chilling.
• Ensure all dairy ingredients are at room temperature to achieve a smooth batter without lumps.
• Feel free to substitute walnuts with pecans or almonds if preferred.
• Store leftover bars in an airtight container in the refrigerator for up to 5 days.

Keywords: Magic Cheesecake Bars, graham cracker crust, cream cheese dessert, chocolate chip topping, coconut walnuts dessert, easy baked cheesecake bars