Coconut Lime Cheesecake Bars

These Coconut Lime Cheesecake Bars are the perfect blend of creamy, tangy cheesecake and sweet tropical flavors. With a buttery shortbread crust, a smooth coconut-lime filling, and toasted coconut topping, they make for an irresistible dessert that’s easy to make and perfect for any occasion, especially potlucks!

Why You’ll Love This Recipe

These Coconut Lime Cheesecake Bars are a delightful treat that combines the tropical flavors of coconut and lime with a rich, creamy cheesecake filling. The shortbread crust adds a buttery, crispy base that perfectly complements the soft and tangy cheesecake. The toasted coconut topping provides an extra crunch and an added burst of flavor. These bars are not only delicious but also easy to make, and they’re a great option for sharing at gatherings or enjoying on your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

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.
   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. Allow the crust to cool for 15 minutes.

2. 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 extract, mixing until evenly incorporated.

3. Once the crust has cooled slightly, pour the cream cheese mixture on top. Bake for 40-45 minutes, or until the edges are lightly golden.

4. Topping: While the cheesecake is baking, toast the coconut in a nonstick skillet over low heat, stirring frequently to prevent burning. Toast until golden, being careful not to let it burn.

5. As soon as the cheesecake is done, remove it from the oven and sprinkle it with the toasted coconut. Allow the cheesecake to cool for an hour.

6. Cover and refrigerate the cheesecake for at least 3 hours, or overnight, to set.

Servings and Timing

• Yield: 20 bars

• Prep Time: 25 minutes

• Cook Time: 40 minutes

• Chilling Time: 4 hours

• Total Time: 5 hours 5 minutes

Variations

• Lemon Coconut Bars: Replace lime juice with lemon juice for a citrusy twist.

• Gluten-Free: Swap the all-purpose flour in the crust with a gluten-free flour blend.

• Dairy-Free: Use dairy-free cream cheese and coconut milk for a dairy-free version of this treat.

Storage/Reheating

• Storage: Store the coconut lime cheesecake bars in an airtight container in the refrigerator for up to 5 days.

• Freezing: For longer storage, freeze the bars in an airtight container for up to 2 months. Thaw them in the refrigerator before serving.

FAQs

Can I make this recipe without a stand mixer?

Yes, you can use a hand mixer or even mix by hand with a whisk and a spatula. Just make sure the cream cheese is soft and at room temperature for easier mixing.

Can I make the crust in advance?

Absolutely! You can prepare the shortbread crust a day ahead and store it at room temperature until you’re ready to assemble the bars.

How can I make this recipe lower in sugar?

You can substitute the granulated sugar in both the crust and cheesecake layer with a sugar substitute like stevia or monk fruit. Be sure to check the packaging for conversion ratios.

Can I use fresh coconut instead of flaked coconut?

Yes, fresh coconut can be used, but make sure it’s finely shredded. You may need to toast it slightly longer for the same texture.

How do I know when the cheesecake is done?

The cheesecake is done when the edges are golden brown, and the center is set but still slightly jiggly. If it’s too wobbly, bake for an additional 5-10 minutes.

Can I freeze these bars?

Yes, these bars freeze well. Just make sure they are stored airtight and allow them to thaw in the refrigerator before serving.

Can I make these bars in a different pan size?

Yes, you can adjust the pan size, but the baking time may change. If using a smaller pan, the bars will be thicker and may require additional baking time. If using a larger pan, the bars will be thinner, and the baking time may decrease.

Can I add more lime flavor to the bars?

You can increase the lime juice in the cheesecake layer or add some lime zest to the filling for an even stronger lime flavor.

Can I use regular cream cheese instead of the cream of coconut?

The cream of coconut gives these bars their unique tropical flavor. If you don’t have cream of coconut, you can substitute with coconut milk, but it may slightly change the texture and flavor.

Can I make the cheesecake bars smaller?

Yes, you can adjust the portion sizes by cutting them into smaller squares. Just keep in mind that the cooling and chilling times remain the same.

Conclusion

These Coconut Lime Cheesecake Bars are the perfect blend of tropical flavors, creamy cheesecake, and a buttery shortbread crust. Whether you’re preparing them for a special event or simply for an indulgent treat at home, these bars are sure to be a hit. With minimal effort and a burst of refreshing flavors, they’re the perfect dessert for any occasion!