Baking cheesecake in a loaf pan has become my new favourite way to make small-batch desserts. You can slice them in triangles or in bar-form and I did the same thing here, adding coconut cream to the batter, shredded coconut to the crust and more toasted coconut on top! It is creamy, refreshing and though the coconut is subtle, it’s absolutely delicious and more special than a classic cheesecake. Let’s bake!

The first time I tried this, I used coconut milk and a smaller amount of cream cheese, along with shredded coconut in the batter. It was good, but the batter was very runny and the end result wasn’t quite as creamy and cheesecake-y as I’d hoped. I switched to coconut cream, but in terms of consistency at room temperature, it’s so similar to coconut milk that you could use either. There wasn’t any difference in how strong the coconut flavour was as well, because both cream cheese and vanilla are stronger. Shredded coconut in the batter was nice, but it takes away from the creamy texture in my opinion. Having said that, if you prefer it that way, you can absolutely do it!

After making those changes and using more coconut in the crust, I had a winner! If you have coconut extract, that will also make the filling more coconut-y, but if not, the crust and topping both add enough flavour. It’s not overwhelmingly coconut, but adds a lovely something extra!

It has the perfect creamy tanginess of this New York cheesecake and if you do want to make a larger one, you can because cheesecakes freeze well too. I like the perfect small, but satisfying pieces this small-batch version makes and hope you have fun making it!

Please read the recipe notes before beginning.

Coconut Cheesecake Bars

Small-batch baked cheesecake flavoured with coconut cream and shredded coconut!

Prep Time: 20

Cook Time: 35

Total Time: 55

Makes: 8 pieces

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Ingredients

For the crust

100 gms digestive biscuits (or graham crackers or any other mild flavoured biscuits
1/3 cup shredded unsweetened coconut (20 gms) (if frozen, thaw before using)
3 tbsps melted butter, salted or unsalted

For the cheesecake batter

1 and 1/3 cup cream cheese, at room temperature (300 gms)
1/3 cup coconut cream/coconut milk (80 ml; see notes)
1/3 cup caster sugar (60 gms)
1/2 tsp vanilla extract
1 egg, at room temperature (see notes)
For the topping: 1/3 cup shredded unsweetened coconut

Instructions

Line a 9x5 inch loaf tin with non-stick baking paper, leaving an overhang for easy removal. Set aside.
To make the crust, combine the biscuits and coconut in a food processor and blitz until finely ground. Pour in the melted butter and run the processor again till all the crumbs are moistened and the mixture holds together between your fingers when pressed.
Tip into the prepared pan and use the base of a measuring cup to firmly and evenly flatten and pack it into the pan. Refrigerate for 20 minutes.
In the meantime, preheat the oven to 160 C.
To make the filling, beat the cream cheese in a mixing bowl with a hand mixer on low-medium speed, until smooth and creamy.
Pour in the coconut cream and beat again briefly to combine. Add the sugar and vanilla, beating again on low speed. Finally, beat in the egg until just combined. Over-beating the mixture after the egg is added could result in a cracked cheesecake.
Pour the batter over the chilled crust and bake for 25 to 30 minutes, until the edges are slightly puffed and set but the center is still fairly wobbly and the top is ideally not browning. Keep the oven door slightly open and let the cheesecake cool inside for about 30 minutes. Then let it cool further at room temperature for about an hour. Refrigerate for at least 6 hours, preferably overnight. Don't open the oven door multiple times while the cheesecake bakes as sudden temperature changes could cause it to crack. Cooling it down slowly with the oven door open is also done for the same reason.
Before you're ready to slice, make the topping. Simply spread the coconut out onto an un-greased tray and bake for 3 to 4 minutes in a preheated 180 C oven, until browned and toasty. Keep a close eye on it as it b urns easily. Set aside to cool completely.
Lift the chilled cheesecake out using the paper overhang, peel away the paper and sprinkle the toasted coconut all over the top, lightly pressing it to help it stick. Then slice into 8 pieces (or 6 triangles if you prefer) and enjoy!
Store in an airtight tin for 4 to 5 days in the fridge, and in the freezer for a few weeks. Happy baking!

Notes

*I tried this with both coconut milk and coconut cream and found there was no major difference. Because all ingredients should be at room temperature for a smooth cheesecake, both coconut cream or coconut milk are very similar in consistency, on the runnier side. They also were equal in terms of coconut flavour (see point below for more on flavour). I used Dabur coconut milk and Urban Platter coconut cream.

*The filling itself has a mild coconut flavour because both cream cheese and vanilla are stronger flavours. For extra coconut-ness, you can stir in 1/4 cup shredded coconut into the batter. I tried it this way and liked it but it does take away from the creamy texture. Alternately, many recipes for coconut cheesecake use coconut extract which is concentrated flavour, so you can swap the vanilla extract for that if it's available where you live.

*I think 1 tablespoon of cornflour stirred into the batter right at the end would work instead of the egg, with no other changes. I haven't tried it for this coconut version specifically, but it worked with this plain eggless cheesecake and this mango one. The bake time might just be a little longer Let me know how it goes!

*Prep-time does not including chilling time.

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