This Prestigio Cheesecake Bars Recipe has a bottom layer of rich and fudgy chocolate brownie, a second layer of mildly sweet coconut cheesecake, and the third layer of smooth, bittersweet chocolate frosting. So darn delish! They can be gluten-free, keto and low carb!
If you follow me for a while, you already know well how I am such a fan of prestígio -- the combination of chocolate and coconut. Our previous treats, flourless ooey gooey prestígio cookies can confirm it.
This treat is a fusion between Brazilian (the combo of flavors) and American (brownie and cheesecake) cuisines. This is the best cheesecake bars recipe that I've ever made.
These cheesecake bars are SUPER addictive -- and perfect for parties or as a snack when only a rich treat can save the day...
HOW TO MAKE PRESTIGIO CHEESECAKE BARS (CHOCOLATE COCONUT BARS)
For the batter: Preheat oven at 325° F. Line both the bottom and sides of an 8-inch square baking pan with aluminum foil. Set aside.
Working with a double boiler, add about 1-2 inches of water to the bottom pan. Heat pan over low heat until water begins to simmer. Set top pan over the bottom pan and melt the butter. Stir in a mixture of sugar and cocoa powder until combined.
Remove from the heat and stir in the vanilla (mixture will be gritty). Transfer mixture to a large bowl and whisk in the eggs, one at a time, just until combined.
Whisk in half of a flour-salt mixture and then half of the yogurt. Whisk the other half of flour-salt, and then the remaining half of the yogurt until obtaining a homogeneous mixture.
Spread chocolate bars batter in the prepared baking pan. Set aside.
For the coconut cheesecake filling: With an electric mixer, beat cream cheese, coconut cream, sugar, and coconut extract on medium speed until mixture is both smooth and creamy. Beat in egg just until incorporated.
Then, beat in flour on low speed. Stir in coconut flakes. Pour coconut cheesecake filling over chocolate bar layer. Bake for about 28-30 minutes or until cheesecake filling is set. Let cool on a rack for about 30 minutes.
Then, make the chocolate topping: ln a medium non-stick saucepan, stir in chopped bittersweet chocolate, butter, and heavy whipping cream over medium heat until completely melted and smooth.
Nest, pour chocolate mixture over baked chocolate-coconut bar, spreading to edges gently. Let chocolate topping set while cooling. Cover and refrigerate for at least 6 hours.
Using the edges of the foil, lift uncut bar out of pan. Using a large, sharp knife, cut into 10 rectangles, wiping clean after each cut. Sprinkle coconut flakes on top of the cheesecake bars and enjoy!
COOK'S NOTES FOR PRESTIGIO CHEESECAKE BARS
- For a gluten-free version, use a GF all-purpose flour instead.
- For a keto/low carb version, use Swerve, sugar-free chocolate, and also ¼ cup of coconut flour (or 1 cup almond flour) for each cup of all-purpose flour.
- STORE chocolate coconut bars on the fridge covered for up to 5 days, or freeze for up to 2 months.
OTHER CHOCOLATE/COCONUT RECIPES
- Brigadeirao
- Brigadeiros
- Brazilian Chocolate Cake Roll
- Queijadinha
- (Keto) Coconut Ice Cream
- Coconut Flour Pancakes
- Hot Chocolate Fudge
- Hot Chocolate Trifle
- Chocolate Fudge Cookie Bars (Palha Italiana)
- Lemon Coconut Pound Cake
Prestígio Cheesecake Bars
Equipment
- mixer
- double-boiler or microwave
Ingredients
- For the Chocolate Bar Batter:
- 6 tablespoons unsalted butter softened
- 1 cup white granulated sugar or Swerve for a keto version
- ½ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 2 large eggs at room temperature
- 1-½ cups all-purpose flour or GF flour or same amount of almond flour
- ½ teaspoon salt
- 4 ounces plain Greek yogurt or canned coconut milk or coconut cream
- For the Coconut Cheesecake Filling:
- 1 package cream cheese softened, 8-ounce
- ¼ cup coconut cream
- 1 cup white granulated sugar or Swerve for a keto version
- 1 teaspoon coconut extract
- 1 large egg
- ½ tablespoon all-purpose flour or GF flour or same amount of almond flour
- 1 cup sweetened coconut flakes plus extra for garnishing (or unsweetened for a keto version)
- For the Chocolate Topping:
- 6 ounces bittersweet baking chocolate bar chopped (sugar-free for a keto version)
- 2 tablespoons unsalted butter softened
- 2 tablespoons heavy whipping cream
Instructions
- To prepare the chocolate bar batter: Preheat oven at 325° F. Line both the bottom and sides of an 8-inch square baking pan with aluminum foil. Set aside.
- Working with a double boiler, add about 1-2 inches of water to the bottom pan. Heat pan over low heat until water begins to simmer. Set top pan over the bottom pan and melt the butter. Stir in a mixture of a mixture of sugar and cocoa powder until combined.
- Remove from the heat and stir in the vanilla (mixture will be gritty). Transfer mixture to a large bowl and whisk in the eggs, one at a time, just until combined. Whisk in half of a flour-salt mixture and then half of the yogurt. Whisk the other half of flour-salt, and then the remaining half of the yogurt until obtaining a homogeneous mixture.
- Spread chocolate bar batter in the prepared baking pan. Set aside.
- Prepare the coconut cheesecake filling: With an electric mixer, beat cream cheese, coconut cream, sugar, and coconut extract on medium speed until mixture is both smooth and creamy. Beat in egg just until incorporated.
- Then, beat in flour on low speed. Stir in coconut flakes. Pour coconut cheesecake filling over chocolate bar layer. Bake for about 28-30 minutes or until cheesecake filling is set. Let cool on a rack for about 30 minutes.
- Prepare the chocolate topping: ln a medium non-stick saucepan, stir in chopped bittersweet chocolate, butter, and heavy whipping cream over medium heat until completely melted and smooth. Then, immediately pour chocolate mixture over baked chocolate-coconut bar, spreading to edges gently. Let chocolate topping set while cooling. Cover and refrigerate for at least 6 hours.
- Using the edges of the foil, lift uncut bar out of pan. Using a large, sharp knife, cut into 10 rectangles, wiping clean after each cut. Sprinkle coconut flakes on top of the cheesecake bars and enjoy!
Recipe Notes
- For a gluten-free version, use a GF all-purpose flour instead.
- For a keto/low carb version, use Swerve, sugar-free chocolate, and also ¼ cup of coconut flour (or 1 cup almond flour) for each cup of all-purpose flour.
- STORE chocolate coconut bars on the fridge covered for up to 5 days, or freeze for up to 2 months.
Nutrition
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Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Lea Ann (Cooking On The Ranch) says
Don't these look wonderful. And I've never heard of prestigio. I must indulge and very soon. Thanks for the introduction.
Denise Browning says
Hi, Lea Ann! I am glad that you enjoyed these bars and hope you can give them a try. Have a awesome week!
Little Cooking Tips says
Wow dear Lord...these look SO amazing!!! FANTASTIC work Denise, this is another of your desserts that's making us drool over the keyboard:)
Thanx so much for sharing this, and good luck to Brazil tomorrow!;)
Hugs,
Panos and Mirella
Denise Browning says
Thank you to both of you! Enjoy this treat... May the Lord help Brazil tomorrow. xx
Kathleen says
I love learning new things from you. I have never heard of Prestigo! I will tell you I will be making these delicious bars though!! Thanks for sharing Denise!
Denise Browning says
Kathleen: My pleasure! Enjoy these bars. Brazilians call prestígio the comination of coconut and chocolate. Wishing you a great week!
Deb says
Such a sumptuous dessert The compelling combination of chocolate and coconut never looked as exceptional as these sparkling Prestigio Cheesecake Bars!
Denise Browning says
Thank you so much, dear Deb!!! And I cannot eat these very often unfortunately...
Juliana says
Wow, I have not had prestigio for a long time...you are very creative, making it into cheesecake bars...awesome!
Have a wonderful week Denise 😀
Denise Browning says
Thank you, Juliana! Likewise.
I am a fan of prestigio. I could have it pretty much in every single type of dessert. 🙂
Mi Vida en un Dulce says
Now my mouth are melting...!!!
Denise Browning says
LOL... I am so happy that your mouth is watering, Nydia!
Coffee and Crumpets says
Love chocolate and coconut combination! These have the added indulgence of cheesecake! Love these bars.
Denise Browning says
Thank you, Nazneen!
Amira says
These are absolutely a keeper my friend. Love the combination and the looks, makes me drool too :). Good luck in today's match my dear.
Denise Browning says
Thank you so much, my dear Amira! I am already quite anxious... Yes, may the Lord help Brazil, may our players use all their great skills to perform well and win.
I am happy that you enjoys this chocolate-coconut treat!
Karen (Back Road Journal) says
What an incredible combination…the bars have to be irresistible.
Denise Browning says
Thank you, Karen! They are definitely decadent yet that I cannot have often. 🙁
Chris @ The Café Sucré Farine says
Wow, what a combination Denise, I'm drooling too. They look amazing! Pinning for a special occasion!
Denise Browning says
Thank you a lot for sharing this, Chris!!!!
Liz says
Oh, Denise, I'm swooning!! What's not to love about these decadent, multi-layer bars??? I love ALL coconut chocolate treats!
Denise Browning says
Thank you, Liz!
Raymund says
Wow this so far is the best recipe I ever encountered in your blog, I so love this types of dessert.
Denise Browning says
🙂 Thank you, Raymund!
John@Kitchen Riffs says
These are evil! But so good. I'm a sucker for anything with coconut. Fantastic recipe -- thanks.
Francesca says
Oh i love coconut anything. layered with brownies?! brazilians can bake 🙂
Denise Browning says
Francesca: Brazilians have great skills in many things. We can bake well, we can play soccer well... Temporary disasters never make us quit. We learn from our mistakes and get better. 🙂
Deepti says
I am falling in love with these beauties Denise! Lovely preparation
Shashi @ RunninSrilankan says
Oh holy decadence - these look amazing, Denise! The chocolate layer and coconut cheesecake make it hard to stop at just one!
Sugar et al says
I recently discovered how amazing chocolate and coconut are together when I posted a bar recipe. These have cheesecake too which makes them all the more delicious and decadent. Gorgeous!
Denise Browning says
Thank you, Sonali! Yes, there are ingredients that meant to pair perfectly like chocolate and coconut.
Lady Lilith says
This looks great for a chocolate loving cheesecake girl.
Denise Browning says
Thank you!
Lail | With A Spin says
An incredible bar, Denise. Totally mouthwatering. Sorry, I've been behind on blog hopping lately. Hope to catch up soon. Have a wonderful weekend.
Denise Browning says
Thank you for stopping by, Lail! I also have been behind. Life has been quite busy for both of us. Wishing you a great weekend!
Dedy@Dentist Chef says
Sweet baby Jesus, i definitely got chocogasm with this kind of dessert Denise!!!
Denise Browning says
LOL Thanks, Dedy!