Coconut cheesecake bars! ココナッツ チーズケーキ バー

Entry #27









ココナッツ チーズケーキ バー


  • 2カップ デーツ
  • 2カップ クルミ
  • 2カップ ココナッツ フレーク
  • 大さじ5〜6 ココナッツミルク
  • 大さじ2 ココアパウダー


  • 200g クリームチーズ
  • 大さじ1 レモン汁
  • 1/3 カップ ココナッツオイル
  • 150ml ココナッツミルク
  • 1/3 カップ メープルシロップ


  1. ココナッツミルクを除いた土台の材料をフードプロセッサーに入れ、細かくする。一杯づつココナッツミルクを足しながらさらに崩し、できた生地でボールが作れるくらいくっつくまでし続ける。
  2. できた生地をクッキングペーパーが敷いたベーキングトレイに手でしっかり押しながら入れる。私は20×18センチのサイズの物を使っている。
  3. 土台を冷蔵庫にしまう。
  4. ボールで柔らかくしたクリームチーズを溶かしたココナッツオイルと合わせて、レモン汁を加えてしっかり混ぜ合わせる。最後にココナッツミルクとメープルシロップを足し、よく混ぜる。ミキサーなどで混ぜる必要はない。
  5. 冷蔵庫から出された土台の上に4を流し入れ、また冷蔵庫へ。ゼラチンを使用していないので完全に固まらない、一晩でも。
  6. 翌日食べる1時間前を目安に、冷凍庫へ移して凍らしてからスクエアに切って出来上がり。


是非是非作ってみてね! 簡単なわりにすごく美味しい。信じられないくらい! 冷凍庫で保存すると、アイスクリームのかわりにいつでも食べれるからいまの天気で最高じゃない!


Here is the thing. I planned to make some energy bars, but as you see by the pictures I ended up with totally different thing! Yes, cheesecake bars! As I have not that much of a free time these days and I suddenly get some dozens of minutes for baking, I just can’t choose what to make and try to cook it all at once! Laughable greed.

I was genuinely making the bars from dates, walnuts, coconut flakes and cocoa powder, and as I spreader the batter inside my baking tray that is when it hit me: it may be perfect base for cheesecake! Amazing and tasty and healthy one!

And here it was coconut milk, leaving me no choice but to add it in cheesecake layer, sweetening it with some maple syrup,oh god! I kind of anticipated this cheesecake layer won’t become hard even after chilling in fridge overnight as there is no gelatin inside. And I was right. But here is the wonderful thing: you just put these gorgeous cheesecake bars in freezing camera, wait for one hour and boom! Bars become almost an ice cream bars! Just what doctor prescribed in this hot weather!

I used 20×18 cm baking tray, so I got my cheesecake bars square and cool, cut it square as well just like the bars should be.

Let’s cook!

Coconut Cheesecake Bars

Bottom layer:

  • 2 cups dates
  • 2 cups shredded coconut flakes
  • 2 cups walnuts
  • 2 tbsp cocoa powder
  • 5-6 tbsp coconut milk

Cheesecake layer:

  • 200g cream cheese
  • 1 tbsp lemon juice
  • 1/3 cup coconut oil
  • 150 ml coconut milk
  • 1/3 cup maple syrup


  1. For the bottom layer blend all the ingredients but milk, until finely combined, and then one by one spoon add coconut milk until you are able to roll a ball from the batter.
  2. Press the batter evenly and strongly  with your hands or spoon into 20×18 form greased with baking paper. Put the form to chill in the fridge.
  3.  For the cheesecake layer combine softened cream cheese with melted coconut oil and lemon juice and mix well. Then add the remaining coconut milk and maple syrup and mix until completely combined.
  4. Pour cheesecake layer into form and put it into fridge again to chill overnight.
  5. One hour prior to eating put your cheesecake bars into freezing camera and wait for about 1 hour. Take it out, cut into squares and enjoy!

Isn’t it super simple yet super delicious? Yes it is! Give a try to these cheesecake bars which taste more like ice cream when stored in freezer. I am so storing those frozen so I don’t have to buy ice cream!

One thought on “Coconut cheesecake bars! ココナッツ チーズケーキ バー

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