These are Coconut Lime Cheesecake The bars are creamy, tangy and so delicious! They're easy to make with lots of sweet tropical flavor, a splash of lime and toasty coconut baked on top of a buttery shortbread crust. Perfect for potlucks!
These bars are completely divisible, such as a Potluck Cheesecake DessertWith all my coconut goodness Coconut butter bars!
Why you'll love this cheesecake bar recipe
These Coconut Lime Cheesecake Bars are the perfect easy dessert to bring a taste of the tropics to your next party! They have a layer of creamy coconut cheesecake drizzled with lime, baked on top of a crunchy shortbread crust. Here's why you'll love them:
- Sweet, creamy, tangy. Creamy coconut and lime wedges are the best combination in a cheesecake. The flavors are Pina Colada-meets-Key lime cheesecake The best way possible.
- Easy to make. Cheesecake batter puts a fresh spin on my favorite Baked Cheesecake That only requires 5 ingredients. Here, I swap the sour cream for coconut cream and add a splash of lime. It's super rich with the perfect balance of sweet and tangy in every bite.
- Get ready to party. If you have a summer potluck coming up or any other occasion that calls for a delicious, crowd-friendly dessert, these Coconut Lime Cheesecake Bars will knock your socks off. It's almost guaranteed to happen! Plus, they're make-ahead friendly.
Materials you will need
We're putting lime in coconut–coconut lime cheesecake, that is (does anyone else's mind immediately go to coconut songs, or is it just me?). Making these cheesecake bars from scratch only takes a few ingredients. Below are some notes. Scroll down to the recipe card at the bottom of the post for a printable list with full quantities.
- Cookie Crust – The crust is mine 3-Ingredient Shortbread Cookies Recipe All you need is sugar, flour and room temperature butter. I also add a little vanilla. You can also make these bars with one Graham Cracker Crust if you like
- cream cheese – You'll want to use cream cheese that comes in blocks and take it out of the fridge beforehand to soften it at room temperature.
- Coconut cream – Not to be confused with coconut cream. Canned coconut cream adds richness, and the coconut flavor shines through in a way that's so unexpected and delicious. Make sure you are buying the right product! See below for details.
- Sugar, eggs and vanilla – Just a few basics. I recommend using granulated sugar and real vanilla extract for the best texture and flavor.
- Lemon juice – Bottled lime juice is better as it is in small quantities. If you can get your hands on fresh limes, that's even better!
- Shredded coconut – I sprinkle the top of my bars with sweetened toasted coconut. Unsweetened coconut also works if you prefer.
Coconut cream vs coconut cream
Despite the (very) similar name, canned coconut cream and coconut cream are not the same thing. Coconut cream is basically coconut milk with a high fat content and no sugar. Meanwhile, coconut cream is a sweet and syrupy version of coconut cream. For this cheesecake, make sure you use Sweet coconut creamOtherwise your dessert will be bland.
How to Make Coconut Lime Cheesecake Bars
Cheesecake bars are some of my favorite desserts, not only because you can play with fun flavors, eg Caramel apples And Strawberry Lemon. These bars are the perfect way to satisfy cheesecake cravings without baking in a water bath, or letting the cheesecake rest in a closed oven for ages.
Here's how to make Creamy Coconut Lime Cheesecake Bars in just a few quick steps. See recipe card for printable instructions.
- Make the crust. Start by beating the shortbread ingredients together. Next, press the crust into a lined 9×13-inch baking pan. Bake it at 350ºF for about 20 minutes.
- Mix in the cheesecake batter. While the crust is in the oven, combine the cream cheese, sugar and coconut cream. Then add the eggs, lime juice and vanilla and mix to make the filling.
- Combine and bake. Pour the cheesecake batter into your cooled par-baked crust. It goes back into the oven, this time for 40-50 minutes.
- Toast the coconut. Meanwhile, lightly toast the coconut in a skillet on the stove. It will toast quickly, so keep an eye on it and stir often.
- Finish and cool. Sprinkle toasted coconut on freshly baked cheesecake bars and let cool. After an hour take the bars to the fridge. They need to chill in there for 3-4 hours (I like to do it overnight).
Recipe tips and variations
- Use fresh lime juice. For the best flavor in these bars, nothing beats a freshly squeezed lime. Key limes will taste slightly sweeter, while regular limes are more tangy, though it's hard to tell the difference once they're baked into the cheesecake.
- Let the crust cool. Let the par-baked crust cool for 15 minutes before adding the cheesecake filling. It does not need to be completely cooled to room temperature, but it should not be hot from the stove.
- Budget enough time to chill the bar. Chill these Coconut Lime Cheesecake Bars in the fridge for at least 4 hours before serving. Otherwise, they will be too soft when cut.
- Try a pretzel crust. Borrow the pretzel crust from me what lime bar For a fun twist.
How to save
- fridge Cover these Coconut Lime Cheesecake Bars tightly and refrigerate for up to 5 days.
- freeze You can freeze these cheesecake bars for up to 2 months. Refrigerate overnight before serving.
More cheesecake bar recipes
description
Coconut Lime Cheesecake Bars Creamy, tangy and delicious. They are easy to make with lots of sweet tropical flavor and toasty coconut baked in a buttery shortbread crust. Perfect for potlucks!
Shortbread Crust
- 3/4 cup Unsalted butter, room temperature
- 1/2 cup zinc sugar
- 1 tsp Vanilla extract
- 1 1/2 cups All-purpose flour
Lime Coconut Cheesecake Layer
- 2 (8-ounce) block of cream cheese, room temperature
- 1 (14-ounce) can of coconut cream
- 1/2 cup zinc sugar
- 2 big egg
- 3 tbsp Lemon juice
- 1 tsp Vanilla extract
topping
- 3/4 cup Sweet flaked coconut
- Shortbread Crust: Preheat oven to 350°F. Line a 9×13-inch baking pan with foil and coat with nonstick spray. Set aside.
- A in the bowl Stand mixer, butter and sugar together on medium speed for 1 minute. Add the vanilla and mix for an additional 30 seconds. Turn the mixer to low and slowly add the flour, mixing until just combined. Press dough into prepared pan and bake for 20 minutes or until lightly golden.
- Let the crust cool for 15 minutes.
- Cheesecake: Meanwhile, stand mixer in a clean bowl Paddle attachment, mix cream cheese and sugar until smooth. Add the coconut cream and mix for 1 minute, or until there are no lumps. Add the eggs, lime juice and vanilla and mix until evenly combined, scraping down the sides of the bowl if necessary.
- When the crust has cooled slightly, pour the cream cheese mixture on top. Bake for 40-45 minutes, until the edges are lightly golden.
- While the cheesecake is baking, toast the coconut in a nonstick skillet over low heat until golden. Stir frequently and watch closely, as the coconut can burn quickly from brown.
- As soon as the cheesecake is done, remove from the oven and sprinkle with toasted coconut.
- Let the cheesecake cool for an hour, then cover and refrigerate for at least 3 hours or overnight.
Comment
- Store airtight in the refrigerator for up to 5 days.
- Freeze airtight for up to 2 months. Thaw in the fridge.
