These coconut cheesecake brownies layer rich, fudgy chocolate with creamy coconut swirls that taste like something straight from a fancy bakery. I first made these for a potluck last spring, and they disappeared so fast I barely got a piece myself. The combination of deep chocolate and tropical coconut feels special without requiring any complicated techniques, and you probably have most of what you need already sitting in your pantry.
If you love layered dessert bars, you'll also want to try my Marble Loaf Cake Recipe for another chocolate swirl treat, or these Homemade Gingerbread Cookie Bars for a cozy seasonal option. And for something fruity and gorgeous, my Triple Berry Pie with Perfect Slices never fails to impress.
What Makes These Coconut Cheesecake Brownies Special
Coconut Cheesecake Brownies aren't your average chocolate dessert bars. They're dense and fudgy on the bottom with pockets of tangy, coconut-flecked cream cheese running through each bite. The contrast between the dark cocoa and the lighter cheesecake layer makes them look bakery-professional, but the whole thing comes together in one pan with ingredients you can grab at any grocery store.
The cheesecake layer stays creamy even after baking, and the shredded coconut adds little bursts of texture that keep things interesting. These Coconut Cheesecake Brownies slice cleanly once they're fully cooled, which makes them perfect for sharing at gatherings or packing up as gifts.
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Coconut Cheesecake Brownies Ingredients
Here's what you'll need to make these Coconut Cheesecake Brownies.
See Recipe Card Below This Post For ingtedient Quantites
Cheesecake Batter
- Full-fat brick cream cheese: Softened cream cheese creates a smooth, tangy layer that contrasts beautifully with the chocolate. Make sure it's at room temperature so it beats smoothly without lumps.
- Unsalted butter: Adds richness to the cheesecake layer and helps it stay creamy after baking.
- All-purpose flour: A small amount of flour gives the cheesecake structure so it holds up during swirling and slicing.
- Granulated sugar: Sweetens the cream cheese mixture and balances the tangy flavor.
- Egg: Binds everything together and adds moisture to the cheesecake layer.
- Coconut extract: This is what gives the cheesecake batter that distinct tropical flavor. A little goes a long way.
- Sweetened shredded coconut: Adds texture and pockets of coconut flavor throughout the cheesecake swirl. The sweetened variety works best here for moisture.
Brownie Batter
- Unsalted butter: Forms the base of the brownie batter and creates that rich, fudgy texture.
- Vegetable oil or melted coconut oil: Keeps the brownies extra moist and adds a slight coconut flavor if you use coconut oil.
- Granulated sugar: Sweetens the brownies and helps create those crackly edges.
- Eggs: Provide structure and richness to the brownie layer.
- Pure vanilla extract: Enhances the chocolate flavor and adds warmth.
- Unsweetened cocoa powder: This is what makes the brownies deeply chocolatey. Natural or Dutch-process both work well.
- All-purpose flour: Gives the brownies just enough structure without making them cakey.
- Salt: Balances the sweetness and makes the chocolate taste richer.
- Semi-sweet chocolate chips: Fold these in for extra pockets of melty chocolate throughout the brownie layer.
How to Make Coconut Cheesecake Brownies
Here's how to layer these bakery-style Coconut Cheesecake Brownies together.
Preheat and prep: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, making sure to leave some overhang on the sides so you can lift the brownies out easily later.
Make the cheesecake layer: Using a mixer, beat the softened cream cheese and butter together on medium-high speed until the mixture looks smooth and creamy, about 2 minutes. Add the flour, sugar, egg, and coconut extract and beat until everything is fully combined and fluffy. Beat in the shredded coconut on low speed just until it's mixed through. Set this bowl aside at room temperature while you make the brownie batter.
Prepare the brownie batter: Slice your butter into tablespoon-sized pieces and melt it in the microwave or on the stovetop. Transfer to a large bowl if needed. Whisk in the oil and sugar until combined, then let the mixture sit for 3 to 5 minutes to cool slightly so it doesn't scramble the eggs. Whisk in the eggs and vanilla extract until smooth. Add the cocoa powder, flour, and salt and whisk everything together until the batter is thick and glossy. Fold in the chocolate chips gently with a spatula.
Layer and swirl: Spoon about a third of the brownie batter into your prepared pan and spread it across the bottom in an even layer. Drop a third of the cheesecake batter on top in spoonfuls, then use a knife or skewer to gently swirl the two batters together. Repeat this process with another third of each batter and swirl again. Finish by adding the remaining batters and giving everything one final gentle swirl. Don't overmix or the layers will blend too much.
Bake: Bake for 40 to 42 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. Tent the pan with foil after about 25 minutes to keep the top from browning too much.
Cool completely: Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This takes a few hours, but it's important for clean slicing.
Slice and serve: Once fully cooled, lift the brownies out using the parchment overhang and cut them into 16 squares. Store covered at room temperature for up to 1 day, or keep them in the refrigerator for up to a week.
Substitutions and Variations
Skip the coconut: If you're not a coconut fan, leave out the coconut extract and shredded coconut for plain Coconut Cheesecake Brownies. The cream cheese layer will still be delicious.
Make plain brownies: Skip the entire cheesecake layer and bake just the brownie batter for about 30 minutes for classic fudgy homemade Coconut Cheesecake Brownies.
Use a different extract: Try almond extract instead of coconut for a different flavor twist in the cheesecake layer.
Add nuts: Fold chopped pecans or walnuts into the brownie batter along with the chocolate chips for extra crunch.
Coconut oil: Use melted coconut oil instead of vegetable oil to boost the coconut flavor throughout the brownies.
Equipment For Coconut Cheesecake Brownies
- Stand mixer or handheld mixer: Makes beating the cream cheese smooth and easy.
- 9-inch square baking pan: The perfect size for thick, fudgy brownies.
- Parchment paper: Prevents sticking and makes lifting the brownies out simple.
- Mixing bowls: You'll need at least two, one for each batter.
- Whisk: Essential for mixing the brownie batter smoothly.
- Spatula or spoon: For folding in chocolate chips and spreading the batters.
- Microwave-safe bowl or saucepan: For melting the butter.
- Knife or skewer: Creates those pretty swirls between the layers.
Storage and Freezing Tips
Room temperature: Keep these Coconut Cheesecake Brownies covered at room temperature for up to 1 day. The cheesecake layer stays creamy and the brownies stay fudgy.
Refrigerator: Store in an airtight container in the fridge for up to a week. They actually taste amazing cold, almost like a dense chocolate cheesecake bar.
Freezing: Cut the brownies into squares and freeze them in layers with parchment paper between each layer. They'll keep for up to 3 months. Thaw overnight in the refrigerator before serving.
Make ahead: You can bake these the day before an event. They slice more cleanly when they've had time to chill completely.
Expert Tips
Soften your cream cheese: Room temperature cream cheese beats much smoother and prevents lumps in your cheesecake layer. Leave it out for about an hour before you start.
Don't overmix the swirls: A few gentle passes with your knife or skewer is enough. Too much swirling will blend the layers instead of creating that pretty marbled effect.
Let them cool completely: I know it's hard to wait, but warm Coconut Cheesecake Brownies won't slice cleanly. Give them at least 3 hours to cool, or pop them in the fridge to speed things up.
Use parchment paper: This makes removing the Coconut Cheesecake Brownies from the pan so much easier. Don't skip it.
Watch the bake time: These should look slightly underdone in the center when you pull them out. They'll firm up as they cool, and you want them fudgy, not cakey.
Tent with foil: Covering the pan partway through baking prevents the top from getting too dark while the center finishes cooking.
FAQ
Can I just add cream cheese to brownie mix?
You can, but it won't have the same flavor or texture as this recipe. Store-bought mixes usually need adjustments to create a proper cheesecake layer. Making the Coconut Cheesecake Brownies from scratch gives you better control over the ratios and flavors, plus the homemade brownie base is much fudgier than most box mixes.
Can you add coconut to a brownie mix?
Yes, you can fold shredded coconut into a box brownie mix if you're short on time. Add about a cup of sweetened shredded coconut and a teaspoon of coconut extract to boost the flavor. It won't have the cheesecake swirl, but it'll still taste like a coconut brownie.
What are the 5 ingredient brownies?
The most basic brownie recipe uses just butter, sugar, eggs, cocoa powder, and flour. Those Coconut Cheesecake Brownies are simple and quick, but they don't have the richness or the cheesecake layer you get with this recipe. If you want something truly special, it's worth using a few extra ingredients like we do here.
Can I use coconut cream in cheesecake?
Coconut cream can work as a dairy substitute in some cheesecake recipes, but it won't give you the same tangy flavor or creamy texture that cream cheese provides. For this recipe, stick with full-fat brick cream cheese for the best results. If you need a dairy-free version, look for a coconut-based cream cheese alternative instead.
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Pairing
These are my favorite dishes to serve with Coconut Cheesecake Brownies
Coconut Cheesecake Brownies
Ingredients
Method
- Set the oven to 350°F (177°C) and line a 9-inch square pan with parchment, leaving extra hanging over the sides.
- In a large bowl, beat the cream cheese and softened butter until completely smooth and fluffy.
- Add the flour, sugar, egg, and coconut extract, then mix again until fully blended and silky.
- Stir in the shredded coconut gently until it is evenly distributed, then set the bowl aside.
- Melt the butter for the brownie batter and pour it into a large mixing bowl, then whisk in the oil and sugar and let it cool briefly.
- Whisk in the eggs and vanilla until the mixture looks glossy and smooth.
- Add the cocoa powder, flour, and salt and whisk just until a thick, uniform batter forms.
- Fold in the chocolate chips so they are spread throughout the batter.
- Spread about one-third of the brownie batter over the bottom of the prepared pan.
- Drop spoonfuls of about one-third of the cheesecake mixture over the top and gently swirl it in.
- Repeat layering with another third of the brownie batter and another third of the cheesecake mixture, swirling lightly again.
- Finish by adding the remaining brownie and cheesecake batters and gently marbling the top.
- Bake until the center is just set and a tester shows moist crumbs, tenting loosely with foil partway through if the top browns too quickly.
- Place the pan on a rack and let the brownies cool completely before lifting them out using the parchment.
- Slice into squares and serve, or chill for cleaner cuts.
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