Indulge in the decadent fusion of fudgy brownies, creamy cheesecake, and a sweet coconut finish with these Coconut Cheesecake Brownies. Every bite of this dessert brings together layers of rich chocolate and luscious cheesecake swirl, all crowned with golden coconut for a treat that’s simultaneously nostalgic, luxurious, and unexpectedly simple. Perfect for everything from potlucks to cozy nights in, this recipe transforms classic brownies into something truly irresistible. Whether you’re a brownie devotee or a coconut lover, these Coconut Cheesecake Brownies deserve a permanent spot in your baking rotation.
Ingredients You’ll Need
These ingredients are all easy to find and work together seamlessly to create amazing taste, texture, and color in every square. Each one plays an irreplaceable role, so don’t skip a thing if you want the perfect Coconut Cheesecake Brownies experience.
- Unsalted Butter: Adds moisture and richness, giving brownies their signature fudgy texture.
- Granulated Sugar: Balances the deep cocoa notes and makes both chocolate and cheesecake layers perfectly sweet.
- Large Eggs: Bind everything together and provide structure to both the brownie and cheesecake layers.
- Vanilla Extract: Lends warm aroma and rounds out the chocolate and cream cheese flavors.
- All-Purpose Flour: Provides just the right amount of structure for chewy, dense brownies and a tender cheesecake top.
- Unsweetened Cocoa Powder: Delivers deeply satisfying chocolate flavor and gives the brownies a beautiful, dark color.
- Salt: Enhances the other flavors, keeping the brownies from tasting flat or too sweet.
- Cream Cheese (softened): Turns the cheesecake layer creamy, tangy, and utterly smooth.
- Granulated Sugar (for cheesecake layer): Sweetens the cream cheese while complementing the coconut.
- Large Egg (for cheesecake layer): Helps the cheesecake bake up fluffy and just set without cracking.
- Vanilla Extract (for cheesecake layer): A subtle background note that ties the cheesecake and brownie together.
- Sweetened Shredded Coconut: Adds chewy texture and a burst of coconut flavor in every bite (toast it for extra flavor!).
How to Make Coconut Cheesecake Brownies
Step 1: Prep Your Oven and Pan
First things first: preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper. The parchment makes lifting out and slicing your Coconut Cheesecake Brownies a total breeze—truly a baker’s best friend!
Step 2: Make the Brownie Batter
In a large bowl, whisk together the melted butter and 2 cups sugar until smooth and glossy. Add in the 4 eggs, one at a time, whisking well after each. Pour in the vanilla extract and mix again. Sift in the flour, cocoa powder, and salt directly over your wet ingredients. Fold gently with a spatula until everything is just combined and you no longer see dry streaks—don’t over-mix so your brownies stay perfectly fudgy!
Step 3: Layer the Brownie Base
Spread about two thirds of your brownie batter evenly into the bottom of your prepared pan. This foundation is what gives your Coconut Cheesecake Brownies their signature fudgy base, so try to get it smooth and even from edge to edge.
Step 4: Whip Up the Cheesecake Layer
Grab a new bowl and beat the softened cream cheese and 1/3 cup sugar together until completely smooth, creamy, and lump-free. Add the egg and vanilla extract for the cheesecake layer and beat again until silky. This luscious mixture sits on top of the brownie layer, creating a delightful swirl of creamy goodness.
Step 5: Marble and Top
Gently spread the cream cheese mixture over the brownie base. Next, dollop spoonfuls of the remaining brownie batter on top. Use a knife to gently swirl the layers together, creating pretty ribbons (but don’t overdo it—distinct layers look and taste best). Finish by sprinkling all the shredded coconut evenly over the surface. If you want, you can lightly toast the coconut beforehand for a golden, nutty crunch!
Step 6: Bake and Cool
Slide your pan into the oven and bake for 35 to 40 minutes. You’ll know your Coconut Cheesecake Brownies are ready when a toothpick comes out mostly clean with just a few moist crumbs. Allow them to cool fully in the pan before cutting—this patience pays off with clean, gorgeous slices!
How to Serve Coconut Cheesecake Brownies
Garnishes
For an extra-special presentation, try topping each brownie with a drizzle of melted chocolate or a sprinkle of toasted coconut flakes. A dollop of whipped cream or a scatter of white chocolate curls can also add a beautiful, bakery-worthy finish.
Side Dishes
Balance the rich, creamy flavors with something fresh: sliced berries, a fruit salad, or even a scoop of tangy raspberry sorbet on the side. For a party platter, serve your brownies beside coffee or a chilled glass of milk for the ultimate comfort pairing.
Creative Ways to Present
Turn your Coconut Cheesecake Brownies into edible gifts by wrapping slices in parchment and ribbon. For dessert trays, cut the brownies into small squares or triangles for bite-sized treats. Layer cubes into parfait glasses with fresh fruit and whipped cream for a show-stopping dessert option!
Make Ahead and Storage
Storing Leftovers
Place leftover brownies in an airtight container and keep them in the refrigerator for up to five days. This helps maintain the creamy cheesecake layer and keeps the coconut nice and chewy. Let them come to room temperature before serving for the best flavor and texture.
Freezing
Coconut Cheesecake Brownies freeze beautifully! Once fully cooled and sliced, wrap individual squares tightly in plastic wrap, then transfer them to a zip-top freezer bag or a freezer-safe container. They’ll stay delicious for up to two months—just thaw overnight in the fridge before eating.
Reheating
While these brownies are wonderful chilled, you can also warm them gently for a just-baked feel. Microwave a square for 10-15 seconds or heat in a 300°F oven for a few minutes until just slightly warm—don’t overheat, or the cheesecake layer could dry out.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, you can! If you use unsweetened coconut, just know the topping will be less sweet and a little drier, but it gives the Coconut Cheesecake Brownies a lovely, toasty coconut note. You might even want to add a teaspoon of sugar to the coconut before sprinkling if you prefer a sweeter finish.
Can I make these brownies gluten-free?
Absolutely! Substitute a 1-to-1 gluten-free all-purpose flour blend in place of the regular flour. Make sure all your other ingredients (like vanilla and cocoa) are gluten-free as well for totally safe Coconut Cheesecake Brownies.
What’s the best way to swirl the brownie and cheesecake layers?
Use a butter knife or a skewer to gently swirl dollops of brownie batter and cheesecake together. Just run the knife through the batter in S-shaped motions for pretty ribbons. Aim to keep some distinct layers so each bite has both brownie and cheesecake.
How will I know when the brownies are perfectly baked?
Look for the edges to be set and the center to look just slightly wobbly, with a toothpick inserted in the center coming out mostly clean with a few sticky crumbs. Overbaking will dry them out, so keep a close eye around the 35-minute mark for the best Coconut Cheesecake Brownies ever.
Can I add nuts or chocolate chips to this recipe?
Of course! Fold in 1/2 cup of chopped nuts (like pecans or walnuts) or chocolate chips into the brownie batter for extra texture and flavor. Just be sure not to overload the batter, so your Coconut Cheesecake Brownies bake up evenly and beautifully.
Final Thoughts
If you’re searching for a show-stopping treat that’s rich, creamy, and utterly unforgettable, Coconut Cheesecake Brownies are the answer. Whether you bake them for family, friends, or just as a special treat for yourself, these brownies are pure happiness in every square. Promise yourself you’ll try them soon—once you do, you’ll never see brownies the same way again!
Print
Coconut Cheesecake Brownies Recipe
- Total Time: 1 hour
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Indulge in the rich, decadent fusion of coconut, cream cheese, and chocolate with these Coconut Cheesecake Brownies. A delightful treat for any occasion.
Ingredients
Brownie Layer:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Cheesecake Layer:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan with parchment paper.
- Mix Brownie Batter: In a bowl, combine melted butter, sugar, eggs, and vanilla. Add flour, cocoa, and salt, mix until smooth.
- Layering: Spread most of the brownie batter in the pan. Prepare the cheesecake layer by beating cream cheese, sugar, egg, and vanilla until smooth. Spread over the brownie layer.
- Swirl: Drop spoonfuls of remaining brownie batter on top of the cheesecake layer and swirl with a knife.
- Add Coconut: Sprinkle shredded coconut over the top.
- Bake: Bake for 35-40 minutes until a toothpick comes out mostly clean.
- Cool and Serve: Allow to cool before cutting into squares.
Notes
- For added flavor, toast the shredded coconut before sprinkling.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 310
- Sugar: 26g
- Sodium: 105mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
