Coconut Lime Cheesecake Bars | Cookies and Cups

These coconut lime cheesecake bars are creamy, tangy, and so scrumptious! They’re simple to make with loads of candy tropical taste, a splash of lime, and toasty coconut baked over a buttery shortbread crust. Excellent for potlucks!

These bars are completely shareable, like a potluck cheesecake dessert, with all of the coconutty goodness of my coconut butter bars!

Why You’ll Love This Cheesecake Bars Recipe

These coconut lime cheesecake bars are the right simple dessert to convey a style of the tropics to your subsequent get together! They’ve a creamy coconut cheesecake layer zested up with lime, baked over a crunchy shortbread crust. Right here’s why you’ll love them:

• Candy, creamy, tangy. Creamy coconut and zesty lime wrapped up in a cheesecake is the BEST mixture. The flavors are piña colada-meets-key lime cheesecake in the very best approach.
• Simple to make. The cheesecake batter places a recent spin on my favourite baked cheesecake that wants solely 5 components. Right here, I swap the bitter cream for cream of coconut and add a splash of lime. It’s extremely wealthy with the right steadiness of candy and tangy in each chunk.
• Social gathering-ready. You probably have a summer time potluck developing or one other event that requires a tasty, crowd-friendly dessert, let these coconut lime cheesecake bars knock your socks off. It’s just about assured to occur! Plus, they’re make-ahead pleasant.

Elements You’ll Want

We’re placing the lime within the coconut– coconut lime cheesecake, that’s (does anybody else’s thoughts instantly go to the Coconut tune, or is that simply me?). It takes only a handful of components to make these cheesecake bars from scratch. Under are some notes. Scroll to the recipe card under the put up for a printable checklist with the total quantities.

• Cookie Crust – The crust is my 3-ingredient shortbread cookie recipe. All you want is sugar, flour, and room-temperature butter. I add a bit of vanilla, too. You can even make these bars with a graham cracker crust if you happen to’d like.
• Cream Cheese – You’ll need to use the cream cheese that is available in blocks and take it out of the fridge forward of time to let it soften to room temperature.
• Cream of Coconut – To not be confused with coconut cream. Canned cream of coconut amps up the richness, and the coconut taste shines by way of in a approach that’s tremendous sudden and scrumptious. Be sure you’re shopping for the precise product! See under for particulars.
• Sugar, Eggs, and Vanilla – Only a few fundamentals. I like to recommend utilizing granulated sugar and actual vanilla extract for the most effective texture and taste.
• Lime Juice – Since there’s only a small quantity, bottled lime juice is ok. If you will get your fingers on recent limes, although, that’s even higher!
• Shredded Coconut – I sprinkle the tops of my bars with sweetened toasted coconut. Unsweetened coconut additionally works if you happen to choose.

Coconut Cream vs. Cream of Coconut

Regardless of the (very) comparable names, canned cream of coconut and coconut cream are NOT the identical factor. Coconut cream is principally coconut milk with a better fats content material and no sugar. In the meantime, cream of coconut is a candy and syrupy model of coconut cream. For this cheesecake, be sure you’re utilizing sweetened cream of coconut, in any other case your dessert will find yourself bland.

Easy methods to Make Coconut Lime Cheesecake Bars

Cheesecake bars are a few of my favourite desserts, not solely as a result of you may mess around with enjoyable flavors, like caramel apple and strawberry lemon. These bars are one of the best ways to fulfill a cheesecake craving with out baking in a water bathtub, or letting the cheesecake relaxation in a turned-off oven for ages.

Right here’s the right way to make creamy coconut lime cheesecake bars in only a few fast steps. Take a look at the recipe card for printable directions.

• Make the crust. Begin by beating collectively the shortbread components. Afterward, press the crust right into a lined 9×13-inch baking pan. It’ll have to par-bake for about 20 minutes at 350ºF.

• Combine the cheesecake batter. Whereas the crust is within the oven, mix cream cheese, sugar, and cream of coconut. Then add eggs, lime juice, and vanilla and blend to make the filling.
• Assemble and bake. Pour the cheesecake batter into your cooled par-baked crust. That goes again into the oven, this time for 40-50 minutes.

• Toast the coconut. In the meantime, calmly toast the coconut in a skillet on the range. It’ll toast shortly, so regulate it and stir typically.
• End and chill. Sprinkle toasted coconut over the freshly baked cheesecake bars, after which cool. Transfer the bars to the fridge after an hour. They’ll want to relax in there for a great 3-4 hours (I like to do that in a single day).

Recipe Ideas and Variations

• Use recent lime juice. For the most effective taste in these bars, nothing beats freshly juiced limes. Key limes may have a barely sweeter taste, whereas common limes are tangier, though as soon as they’re baked right into a cheesecake it’s exhausting to inform the distinction.
• Let the crust cool. Let the par-baked crust cool for quarter-hour earlier than including the cheesecake filling. It doesn’t should be fully cooled to room temperature, but it surely shouldn’t be scorching from the oven.
• Finances sufficient time for the bars to relax. These coconut lime cheesecake bars want no less than 4 hours of chilling within the fridge earlier than serving. In any other case, they’ll be too delicate when slicing.
• Strive a pretzel crust. Borrow the pretzel crust from my key lime bars for a enjoyable twist. 

Easy methods to Retailer

• Fridge. Cowl these coconut lime cheesecake bars tightly and refrigerate them for as much as 5 days. 
• Freeze. You can even freeze these cheesecake bars for as much as 2 months. Defrost them within the fridge in a single day earlier than serving.

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