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These Raspberry Coconut Magic Bars feature a mouthwatering coconut-almond crust, a creamy cheesecake layer and a melted chocolate topping. This no bake dessert is easy to make ahead for parties, potlucks, barbecues and picnics!

Closeup of a raspberry coconut bar made with almonds, dates, raspberries, melted chocolate and coconut

These Raspberry Coconut Magic Bars are creamy, nutritious and a guaranteed hit with coconut lovers. There are three mouthwatering layers: a base of almonds, dates and coconut; a middle layer of creamy cheesecake with raspberry, and a melted chocolate topping with more coconut!

We love to make them in summer when it’s too hot for baking, and you only need 15 minutes of prep before they go into the fridge to firm up. These magic bars are one of my go-to recipes for a potluck or BBQ. It’s also a great activity to do with the kids!

How to Make Raspberry Coconut Bars

While the three layers sound complicated, making these bars is actually a cinch. Here’s how to do it:

  • Base: Pulverize almonds, pitted dates, coconut flakes to a coarse texture in a food processor or blender.
  • Middle Layer: Beat softened cream cheese with powdered sugar and raspberries in a mixing bowl.
  • Topping: spread melted chocolate and top with coconut flakes

First, line a square baking pan or loaf pan with parchment or foil. Then, use a spatula to press the base layer in first. Next, spread the cream cheese layer. Last, drizzle the melted chocolate evenly across the top.

Chill for 4 hours to firm up before serving. If you’re in a hurry, you can freeze for one hour instead.

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This video tutorial shows how to make these raspberry coconut magic bars:

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5 from 2 votes

Raspberry Coconut Bars

These No Bake Raspberry Coconut Bars will become your new sweet obsession! They feature a mouthwatering combination of cheesecake, raspberries, chocolate and coconut with an almond crust. Perfect for a grab-and-go snack or a party!
Prep Time: 15 mins
Chilling Time: 4 hrs
Total Time: 4 hrs 15 mins
Servings: 10 servings

Ingredients

Base

  • 1 cup almonds, chopped or whole
  • 1 cup pitted dates
  • 1 cup coconut flakes
  • 1/2 teaspoon salt
  • 1 tablespoon honey

Middle Layer

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 3/4 cup raspberries, fresh or frozen
  • 3/4 cup kiwi fruit, diced (optional)

Topping

  • 1/2 cup milk chocolate, melted
  • 1/2 cup coconut flakes

Instructions

Base

  • Add the almonds, dates, coconut flakes, salt, and honey into a blender or food processor. Blend or pulse several seconds.
  • Line a loaf pan with wax/parchment paper. Press the almond mixture onto the bottom. Place into freezer.

Middle Layer

  • In a large mixing bowl, mix the cream cheese and powdered sugar until combined. Fold in the raspberries and kiwi.
  • Dollop into the loaf pan and spread evenly across the base.

Topping

  • Drizzle melted milk chocolate on top of cheesecake, and add coconut flakes. Refrigerate for at least 4 hours. Serve and enjoy!

Notes

  • Make Ahead: You can make them up to one day ahead of time and store in an airtight container in the fridge. They also freeze well for up to 3 months.
Nutrition Facts
Raspberry Coconut Bars
Amount Per Serving
Calories 354 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g65%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 31mg10%
Sodium 290mg12%
Potassium 219mg6%
Carbohydrates 31g10%
Fiber 5g20%
Sugar 24g27%
Protein 7g14%
Vitamin A 250IU5%
Vitamin C 26.4mg32%
Calcium 90mg9%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Please read our nutrition disclaimer.

Author: Cindy
Course: Dessert
Cuisine: American
Keyword: coconut bars, magic bars, raspberry coconut bars
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Editor note: Published November 7, 2016 and updated April 10, 2018