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Coconut lime cheesecake bars stacked on a round wooden plate next to a lime wedge.

Coconut Lime Cheesecake Bars

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  • Author: Shelly
  • Prep Time: 25 minutes
  • Chilling Time: 4 hours
  • Cook Time: 40 minutes
  • Total Time: 5 hours 5 minutes
  • Yield: 20 bars 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Coconut lime cheesecake bars are creamy, tangy, and delicious. They’re easy to make with plenty of sweet tropical flavor and toasty coconut baked in a buttery shortbread crust. Perfect for potlucks!


Ingredients

Scale

Shortbread Crust

  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour

Lime Coconut Cheesecake Layer

  • 2 (8-ounce) blocks of cream cheese, room temperature
  • 1 (14-ounce) can of cream of coconut
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3 tablespoons lime juice
  • 1 teaspoon vanilla extract

Topping

  • 3/4 cup sweetened flaked coconut

Instructions

  1. Shortbread Crust: Preheat the oven to 350°F. Line a 9×13-inch baking pan with foil and coat with nonstick spray. Set aside.
  2. In the bowl of a stand mixer, mix butter and sugar together for 1 minute on medium speed. Add vanilla and mix for an additional 30 seconds. Turn the mixer to low and slowly add flour, mixing until just incorporated. Press the dough into the prepared pan and bake for 20 minutes or until lightly golden.
  3. Allow the crust to cool for 15 minutes.
  4. Cheesecake: Meanwhile in a clean bowl of a stand mixer fitted with the paddle attachment, mix cream cheese and sugar until smooth. Add cream of coconut and mix for 1 minute, or until no lumps remain. Add eggs, lime juice, and vanilla and mix until evenly incorporated, scraping the sides of the bowl as necessary.
  5. When the crust has cooled slightly, pour cream cheese mixture on top. Bake for 40-45 minutes, until the edges are lightly golden.
  6. While the cheesecake is baking, toast coconut in a nonstick skillet over low heat until golden. Stir frequently and watch closely, as coconut can go from brown to burned quickly.
  7. As soon as the cheesecake is done, remove it from the oven and sprinkle it with toasted coconut immediately.
  8. Allow the cheesecake to cool for an hour, then cover and refrigerate for at least 3 hours, or overnight.

Notes

  • Store airtight in the refrigerator for up to 5 days.
  • Freeze airtight for up to 2 months. Thaw in the refrigerator.
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