Coconut Lime Cheesecake Bars

5 from 4 votes

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These Coconut Lime Cheesecake Bars are heavenly, or maybe I should say sinful. I love the mix of lime and coconut and the tart and sweet taste you get in every bite!

A close up of a piece of Coconut Lime Cheesecake Bars on a green plate.

Coconut Lime Cheesecake Bars

Words cannot describe how good these Coconut Lime Cheesecake Bars are! You have to try them for yourself! There is no way you can eat just one. If you loved our coconut cake recipe, you’ve got to try these!

Crust Options

Because so many viewers have had trouble finding a sugar cookie mix that works, we have added an option for a homemade sugar cookie crust. This crust recipe works great with these Coconut Lime Cheesecake Bars. It holds together well, has a great sugar cookie flavor, and is easy to cut and serve. Make sure you spray the pan with non-stick spray!

This recipe also works great with a graham cracker crust which is only 3 ingredients:  3 cups finely ground graham cracker crumbs, 2/3 cup sugar, and 6 tablespoons butter. Mix all the ingredients together and press in a 9×13 pan. Bake at 375 degrees for 7 minutes and let cool about 15 minutes before adding the filling. The graham cracker crust is good, but, if you are making these for the first time, I recommend the homemade sugar cookie crust.

Word to the Wise

Another tip when you are making these — don’t confuse cream of coconut for coconut milk or coconut cream, or you will be sad when these don’t turn out. Cream of coconut is thick and creamy. It is found near the alcoholic drink mixers at the grocery store (it is not alcoholic). It is used for pina coladas and other tropical drinks.

More Cheesecake, Please

If you just can’t get enough cheesecake in your life, we have you covered. You will definitely want to try our Pumpkin Cheesecake if you are a lover of all things fall. In summer these Triple Berry Cheesecake Bites are all the rage. And anytime is a good time for our Caramel Apple Cheesecake Bars.

A close up of a piece of Coconut Lime Cheesecake Bars on a green plate.

Coconut Lime Cheesecake Bars

5 from 4 votes
These Coconut Lime Cheesecake Bars are heavenly, or maybe I should say sinful. I love the mix of lime and coconut and the tart and sweet taste you get in every bite!
Prep Time 15 mins
Cook Time 1 hr
Refrigeration 30 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine Greek
Servings 12


  • 9×13 inch pan
  • Hand Mixer


Easy Crust:

  • 1 package sugar cookie mix unprepared (Betty Crocker 1 lb 1.5 oz sugar cookie mix works great!)
  • 2 Tablespoon flour
  • 1/3 cup butter softened
  • 1 egg

Homemade Crust:





  • Heat oven to 350 degrees. Spray bottom and sides of 9×13 pan with cooking spray.
  • For Sugar Cookie Mix Crust:
  • In large bowl, combine crust ingredients until soft dough forms. Press evenly into bottom of pan. Bake 10-12 minutes or until just lightly brown. Cool 15 minutes.

For Homemade Crust:

  • Blend butter and sugar together, add yolks. Mix in the flour and salt gradually. The mix will be crumbly. Press evenly into the bottom of pan. Bake at 400 degrees for 10 minutes. Cool 15 minutes.

Filling and Frosting:

  • Meanwhile, in large bowl, beat cream cheese for 1 minute. Slowly add cream of coconut until well blended. Stir in lime juice and coconut extract. Add eggs, one at a time, until smooth. Spread over cookie crust. Bake 40-45 minutes or until set and golden brown around edges. Cool 20 minutes at room temperate, then refrigerate for 1 hour.
  • In another bowl, blend together cream cheese and butter until fluffy. Add coconut extract and lime juice. Slowly add powdered sugar until well blended. Carefully spread frosting over cheesecake layer. Sprinkle with toasted coconut and lime peel. Refrigerate 30 minutes before cutting into bars. Store in refrigerator.

Nutrition Information

Calories: 816kcalCarbohydrates: 96gProtein: 8gFat: 45gSaturated Fat: 29gCholesterol: 175mgSodium: 399mgPotassium: 152mgFiber: 3gSugar: 75gVitamin A: 1317IUVitamin C: 2mgCalcium: 74mgIron: 1mg

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Elise Donovan

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  1. 5 stars
    Made these to take to a cookout, they were a big hit. I made the homemade crust instead of using the sugar cookie mix. The baking instructions were complete and easy to follow. The bars were rich, but not too sweet. Enjoyed the coconut lime flavor. This is an excellent recipe.

  2. Wishing I’d read the comments/questions before making. Made the mistake of using unsweetened coconut cream and it turned out like a quiche with a cookie crust. My husband said I could throw some sausage in there with a little syrup and call it breakfast. This looks like a lovely dessert when made correctly. Now you know….coconut cream absolutely does not work in this recipe unless you want quiche or flan. Can’t wait to try again with the correct ingredients.

    1. Oh no! I am so sorry it didn’t work out for you! I know it can be tricky because “coconut cream” and “cream of coconut” are two different things. I will try to make a note in the recipe so it is more clear.

  3. 5 stars
    I made these for a holiday cookie exchange and won “best-all-around!” I add an extra Tbsp of lime juice to both the filling and frosting because I like the extra tang. (And I undercook the crust–only about 6 minutes in the oven or else it gets too browned when the cheesecake bakes.) Thank you for the delicious recipe!

  4. Hello,
    I was wondering if the filling should have some sweetness by adding sugar or some other sweetner to it.

    1. They are plenty sweet on their own but you can add sugar if you are worried about it! Hope this helps!

  5. I always use crushed vanilla wafer crust for my cheese cakes and so tried with this recipe. Turned out great with your delicious filling and topping!

  6. Help… i just made this and i followed the recipe to the exact but it is extremely runny. ive had it in the refrigerator for almost 3 hours. Im not sure what ive done wrong.

    1. Did you use cream of coconut (not coconut milk) and cook it for the right amount of time? Other than that, I can’t figure out why it would be runny. That is frustrating – I’m so sorry!

  7. Do I need to purchase 16oz of the sweetened condensed milk to equal the 16oz of the cream of coconut milk? or what amount?

    1. Yes, you will want to use the same amount of liquid as it calls for in the recipe. Thank you for asking!

    1. I have never frozen these cheesecake bars, but I don’t see any reason why it wouldn’t work. Coconut freezes well and so do the other ingredients. For best results, store them in an airtight container or wrap them in plastic wrap and then foil or a heavy-duty freezer bag. Thank you for asking!

  8. I love how you put your website together and most of all how easy your recipes are to print and only need 1 page can’t wait to try some of them. They look delicious.

  9. Echo, thank you very much for your quick reply!

    I will go and buy the condensed milk. The coconut extract I have purchased already.
    I will let you know how the bars turn out. There should not be a problem, as I am retired and I do a lot of baking. Plus, your “Good Luck” wish will help.:-)
    I can taste the bars already.

  10. Hello Family Team,

    I recently came across your lovely website.

    I found your recipe for the Coconut Lime Cheesecake Bars, which I would like to bake. Unfortunately I cannot find the canned Cream of Coconut anywhere. ( I live in Canada) Today I purchased a can of Coconut Cream, and now I am wondering if I could use it as a substitute for the Cream of Coconut. I even went to check out our local Liquor Store, but no luck. 🙁
    Note: The can of Coconut Cream does not contain sugar. Can I use it and add some sugar for your recipe?

    Thank you.

    Best regards,

    1. Elisabeth, thank you so much for your comment! I’m sorry you are having trouble finding Cream of Coconut. I don’t think Coconut Cream will be the best substitute because the consistency is much thinner. I recommend using sweetened condensed milk and coconut extract. Mix 1-2 tsp of coconut extract into the sweetened condensed milk. If you want a stronger coconut taste, you can add more. Good luck!

    2. Hi Elizabeth,
      I’m not sure if you’ve sourced Cream of Coconut yet but I found some at a Sobey’s in Edmonton. If you have a Sobey’s where you live, check out the International foods or Asian aisle. Hope that helps.

  11. I am going to try this but in place of the butter I will substitute Coconut oil, and Baking Splenda for the sugar. I am also going to top it with a (Fat Free sour cream, egg Splenda baking sugar) and bake for another 15-20 minutes until set. Like you would for a Lemon or plain cheesecake. I can’t wait to try it!