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Coconut Lime Cheesecake Bars Recipe

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3.9 from 11 reviews

These Coconut Lime Cheesecake Bars feature a buttery shortbread crust layered with a creamy, tangy coconut lime cheesecake filling. Toasted coconut sprinkled on top adds a delightful crunch and enhances the tropical flavor. Perfect for a refreshing dessert with a citrusy twist and a rich, smooth texture.

Ingredients

Shortbread Crust

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

Cheesecake Filling

  • 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 bean paste

Topping

  • 3/4 cup sweetened flaked coconut

Instructions

  1. Prepare the oven and pan: Preheat the oven to 350°F. Line a 9×13-inch baking pan with foil and coat it with nonstick spray. Set aside to be ready for the crust.
  2. Make the shortbread crust: In the bowl of a stand mixer, cream together the butter and 1/2 cup sugar for 1 minute on medium speed. Add vanilla bean paste and mix for 30 seconds more. Lower the mixer speed to low and slowly add the flour, mixing just until combined. Press the dough evenly into the prepared pan. Bake for 20 minutes or until lightly golden.
  3. Cool the crust: Remove the crust from the oven and allow it to cool for 15 minutes to set before adding the cheesecake filling.
  4. Prepare the cheesecake filling: Using a clean bowl and paddle attachment on the stand mixer, beat the cream cheese and 1/2 cup sugar until smooth and creamy. Add the cream of coconut and beat for 1 minute until no lumps remain. Mix in eggs one at a time, then add lime juice and vanilla bean paste, mixing until fully incorporated. Scrape down the sides as needed to ensure even mixing.
  5. Bake the cheesecake: Pour the cream cheese mixture over the slightly cooled crust and smooth the top. Return to the oven and bake for 40-45 minutes, or until the edges are set and lightly golden but the center still slightly jiggles.
  6. Toast the coconut topping: While the cheesecake bakes, place the sweetened flaked coconut in a nonstick skillet over low heat. Stir frequently and toast until golden brown, watching carefully to prevent burning.
  7. Add toasted coconut and cool: Immediately after removing the cheesecake from the oven, sprinkle the toasted coconut evenly over the top.
  8. Chill the bars: Let the cheesecake cool at room temperature for about 1 hour. After cooling, cover and refrigerate for at least 3 hours or preferably overnight to allow the bars to set fully and flavors to meld.

Notes

  • Use room temperature butter and cream cheese for smooth mixing and even texture.
  • Keep a close eye when toasting coconut to prevent it from burning quickly.
  • Allow cheesecake to chill thoroughly to ensure clean slicing of bars without cracking.
  • Vanilla bean paste can be substituted with vanilla extract if unavailable.
  • Bars can be stored covered in the refrigerator for up to 3 days.

Find it online: https://yumntasty.com/coconut-lime-cheesecake-bars-recipe/