Layered Coconut Cream Cheesecake Bars

320 20 servings, 1 bar (88 g) each
Recipe By
(20) 18 Reviews
Prep Time
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20 servings, 1 bar (88 g) each

Go ahead, set the bar higher! This crowd-pleasing dessert features layers of creamy cheesecake, vanilla filling and whipped topping on a vanilla cookie crumb crust. But don’t forget the toasted coconut - that’s the special extra on these Layered Coconut Cream Cheesecake Bars.

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What You Need

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Make It

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  • Reserve 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
  • Beat cream cheese and sugar in medium bowl with mixer until blended. Whisk in 1 cup Cool Whip; carefully spread over crust. Stand reserved wafers around edges of pan.
  • Whisk pudding mixes and milk in medium bowl 2 min. Stir in 1 cup Cool Whip and 1/2 cup coconut; spread over cream cheese layer. Top with remaining Cool Whip and coconut. Refrigerate 5 hours before cutting into bars.

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How to Toast Coconut

Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Or, spread onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute.

Size Wise

Enjoy your favourite foods while keeping portion size in mind.


  • 20 servings, 1 bar (88 g) each

Nutritional Information

Serving Size 20 servings, 1 bar (88 g) each
Calories 260
% Daily Value
Total fat 15g
Saturated fat 11g
Cholesterol 25mg
Sodium 290mg
Carbohydrate 30g
Dietary fibre 1g
Sugars 20g
Protein 3g
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • karenallison |

    This was really good. The grandkids loved it. I did not have vanilla wafers but I did have graham crackers and used them instead. I will make this many times in the future because of how easy it was to make.

  • SusanNorton |

    A great hit with family. I changed it a bit by using sugar/fat free pudding and adding coconut extract to the milk and using fat free Cool Whip. Tasted great and no one knew it was a "diet" version!

  • krowten |

    Excellent dessert. I added a teaspoon of coconut essence to the pudding layer for a more intense flavour. Next time I make this, I will pop it into the freezer for15 minutes to firm it up before serving.