No-Bake Coconut Cheese Bars
Introduction:
This recipe is a tropical dream come true—creamy, rich, and made without turning on the oven! A velvety custard layer made with cream cheese, sweetened condensed milk, and coconut milk sits atop a golden buttery biscuit base, topped generously with shredded coconut. It’s the perfect make-ahead dessert for gatherings, summer days, or anytime indulgence.
Ingredients:
For the Base:
- 200g digestive biscuits (or graham crackers)
- 100g melted butter (unsalted)
For the Cheese-Coconut Filling:
- 400g cream cheese (softened)
- 1 can (395g) sweetened condensed milk
- 200ml full-fat coconut milk
- 1/2 cup heavy cream
- 2 tbsp cornstarch
- 1/2 cup sugar (adjust to taste)
- 1 tsp vanilla extract
- Pinch of salt
For the Topping:
- 1 cup finely grated desiccated coconut (unsweetened or lightly sweetened)
Instructions:
1. Prepare the Base:
- Crush the biscuits in a food processor or ziplock bag until fine.
- Mix with melted butter until the texture resembles wet sand.
- Press firmly into a lined 9×9 inch (23×23 cm) square pan. Chill in the fridge while preparing the filling.
2. Make the Creamy Cheese-Coconut Layer:
- In a saucepan over medium-low heat, whisk together cream cheese, coconut milk, sweetened condensed milk, heavy cream, and sugar.
- In a small bowl, mix cornstarch with 2 tablespoons of cold water to make a slurry.
- Add the slurry, vanilla extract, and salt to the saucepan.
- Cook the mixture, stirring constantly, until it thickens and forms a pudding-like consistency (about 8–10 minutes).
3. Assemble:
- Pour the thickened mixture over the chilled crust. Use a spatula to smooth the top.
- Sprinkle the shredded coconut evenly over the surface.
- Chill in the fridge for at least 4–6 hours, preferably overnight for the best texture.
4. Serve:
- Cut into neat squares using a hot knife (dip in hot water and wipe dry).
- Serve cold and enjoy the creamy-coconut harmony!
Methods:
- Chilling Method: No baking involved. Setting is done through cooling and thickening with cornstarch.
- Whisking: Constant whisking during stovetop cooking ensures a smooth, lump-free custard.
- Layering: Each layer is compacted and smoothed to form distinct textures—crisp crust, soft filling, flaky top.
History:
Inspired by queijadinha, a traditional Brazilian treat made with cheese and coconut, this no-bake version evolved for hot climates where ovens are avoided. It’s a modern kitchen hack combining Latin American and Western no-bake dessert trends with pantry staples like condensed milk and cream cheese.
Benefits:
- Coconut Milk: Rich in healthy fats (MCTs), great for energy.
- Cheese & Cream: Good source of protein and calcium.
- No-Bake: Keeps your kitchen cool and saves time.
- Make-ahead friendly: Perfect for parties, picnics, and potlucks.
Formation:
This dessert is structured in three parts:
- Base: Crumbly, buttery crust for a strong foundation.
- Core Filling: Silky, luscious cheese-coconut custard for depth.
- Top Layer: Finely grated coconut for aroma, texture, and beauty.
Lovers of This Recipe:
- Coconut fans
- Cheesecake lovers
- Summer dessert seekers
- No-bake dessert enthusiasts
- Brazilian dessert explorers
Nutrition (Per Serving – Approx. 1 of 12 bars):
- Calories: ~280
- Carbs: 24g
- Fat: 18g
- Protein: 4g
- Sugar: 18g
- Fiber: 1g
(Note: This varies based on brands and portions)
Bonus Serving Tip:
Serve with a drizzle of condensed milk, or pair with tropical fruits like mango or pineapple for an extra layer of flavor.
Conclusion:
This No-Bake Coconut Cheese Bar is the lovechild of simplicity and indulgence. It brings together tropical charm and creamy satisfaction in every bite. Whether you’re reminiscing about Brazilian sweets or just need a quick dessert that impresses, this one’s a keeper. It’s sweet, smooth, and sensational!
Conclusion With Lovers:
Made with love, for lovers of flavor! This dessert is made to be shared—between friends, family, or just with your own sweet tooth. From the cool fridge to your warm heart, every bite says: “I made this for joy.”