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5 from 1 vote

Prestígio Cheesecake Bars

This Prestigio Cheesecake Bars Recipe contains 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.
Keywords:cheesecake bars, cheesecake bars recipe, chocolate bars, chocolate coconut bars, dessert recipes, prestigio
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 10
Calories542 kcal
Author Denise Browning
Cost $ 1.55 per bar



  • For the Chocolate Bar Batter:
  • 6 tablespoons unsalted butter softened
  • 1 cup white granulated sugar or Swerve for a keto version
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 2 large eggs at room temperature
  • 1-1/2 cups all-purpose flour or GF flour or same amount of almond flour
  • 1/2 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
  • 1/4 cup coconut cream
  • 1 cup white granulated sugar or Swerve for a keto version
  • 1 teaspoon coconut extract
  • 1 large egg
  • 1/2 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


  • 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 1/4 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.  


Calories: 542kcal | Carbohydrates: 63g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 104mg | Sodium: 242mg | Potassium: 284mg | Fiber: 4g | Sugar: 51g | Vitamin A: 707IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg
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