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Coconut Blondie Cheesecake slice on white plate

Coconut Blondie Cheesecake

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12-14 servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Coconut Blondie Cheesecake is so darn good and full of coconut flavor! The combination of the chewy blondie and the smooth, creamy cheesecake is to die for.



  • 3/4 cup salted butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 tbsp coconut extract
  • 1 egg
  • 1 egg white
  • 1 1/2 cup flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda


  • 16 oz cream cheese, room temperature
  • 1 cup sugar
  • 2 tbsp coconut extract
  • 4 oz Cool Whip (or homemade whipped cream)
  • 1 1/4 cups toasted coconut, divided
  • additional Cool Whip, for topping
  • Egg malt ball candies (or similar candy)
  • Peeps


1. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. Preheat oven to 350 degrees.
2. To make the blondie, melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
3. Add sugar and brown sugar and whisk to combine.
4. Add the coconut extract, egg and egg white and whisk until incorporated.
5. In another bowl, combine dry ingredients.
6. Slowly add dry ingredients to wet ingredients and mix until combined.
8. Pour batter into springform pan and bake for 30-33 minutes.
9. Allow to cool for about 5 minutes, then remove from pan to finish cooling.
10. Once the blondie is cool, make the cheesecake. Beat cream cheese, sugar and coconut extract until smooth.
11. Fold in Cool Whip and 1/4 cup of toasted coconut.
12. Place blondie back into the springform pan and line inside edges of pan with parchment paper.
13. Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3-4 hours.
14. To decorate the top, remove cheesecake from springform pan and place on serving plate.
15. Pipe 3 circles as the nests with the additional Cool Whip.
16. Sprinkle remaining coconut over the top of the cheesecake, including the nests.
17. Place egg candies in the nests and place two peeps by the nests. Add additional eggs around the cheesecake, if desired.


  • Serving Size: 1 Slice
  • Calories: 432
  • Sugar: 46.2 g
  • Sodium: 177.2 mg
  • Fat: 16.2 g
  • Carbohydrates: 57.2 g
  • Protein: 4.3 g
  • Cholesterol: 60.6 mg