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These Coconut Lime Cheesecake Bars are heavenly!! I love the mix of lime and coconut and the tart and sweet taste you get in every bite!
Featured with this Recipe
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!
Ingredients in Coconut Lime Cheesecake Bars
- Sugar Cookie Crust – see below for details on the crust and crust options
- Cheesecake Filling – cream cheese, cream of coconut (NOT coconut cream), lime juice, large eggs, and coconut extract. For best results bring cream cheese, butter, and eggs to room temperature before mixing.
- Frosting – cream cheese, butter, coconut extract, lime juice, powdered sugar
- Topping – toasted coconut, lime zest
Crust Options for Coconut Lime Cheesecake Bars
Originally we wrote this recipe with an easy sugar cookie crust made with a sugar cookie mix, flour, butter, and egg. 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 has only 3 ingredients: 3 cups finely ground graham cracker crumbs (use a food processor to get really fine 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.
A Note About Cream of Coconut
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 Variations
- Not a fan of coconut? Swap out the coconut extract for vanilla extract, the cream of coconut for sweetened condensed milk and leave off the toasted coconut.
- For a classic cheesecake bar, swap out the coconut extract for vanilla extract, the cream of coconut for sweetened condensed milk, and the lime juice for lemon juice.
- Once you make the swaps for a classic cheesecake bar, you can try all different flavors. Use an Oreo crust and top the bars with a chocolate ganache for an Oreo Cheesecake Bar. Or add some sea salt to caramel sauce and drizzle that over the top.
Frequently Asked Questions
Use a sharp knife and dip the knife in hot water in between cuts for clean slices. Then use a pie server or small spatula to remove each bar. Alternatively, you can place parchment paper in the baking dish before adding the crust. Once the bars are done, remove the bars from the pan by grabbing the sides of the parchment paper. Place on a cutting board and slice.
No, cheesecake bars should set up fairly firm.
Store leftover bars in an airtight container in the fridge.
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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.
How to Make Cheesecake Bars
Coconut Lime Cheesecake Bars
Equipment
Ingredients
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:
- 1/2 cup butter softened
- 1/2 cup sugar
- 2 egg yolks lightly beaten
- 2 cups flour
- 1/4 teaspoon salt
Filling:
- 16 ounces cream cheese softened
- 16 ounces cream of coconut (*not coconut cream)
- 3 Tablespoon lime juice
- 2 eggs
- 1 teaspoon coconut extract
Frosting:
- 8 ounces cream cheese softened
- 2 Tablespoon butter softened
- 1 teaspoon coconut extract
- 1 Tablespoon lime juice
- 2 cups powdered sugar
Topping:
- 1 1/4 cups coconut toasted
- 2 Tablespoons lime peel optional
Instructions
For Sugar Cookie Mix Crust
- Heat oven to 350 degrees. Spray bottom and sides of 9×13 pan with cooking spray.
- 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 a stand mixer with a paddle attachment, 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. Pour and spread cheesecake mixture over cookie crust. Bake at 350 for 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.
Notes
- Nutrition facts are for the homemade crust.
- Make sure to use cream of coconut NOT coconut cream.
- Cream of Coconut can usually be found in the aisle with the alcoholic drinks as it is used in tropical drinks like pina coladas.
These sound delicious. Would you please clarify the oven temperature to use?
The instructions start with “Heat oven to 350 degrees” but the homemade crust says to bake at 400 degrees.
Thank you.
Oh, thanks for catching that. I will edit it for better clarity, but the crust gets cooked at 400 degrees and then the filling is baked at 350. Hope this helps!
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.
Wow – this is great recipe! I love the mix of lime and coconut – delicious!
Oh my, these were absolutely amazing! Everyone LOVED them!!!
Oh my gosh, these were delicious! So tropical!
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.
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.
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!
Congratulations! Thank you for sharing your tips!
Hello,
I was wondering if the filling should have some sweetness by adding sugar or some other sweetner to it.
Thanks!
They are plenty sweet on their own but you can add sugar if you are worried about it! Hope this helps!
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!
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.
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!
Do I need to purchase 16oz of the sweetened condensed milk to equal the 16oz of the cream of coconut milk? or what amount?
Yes, you will want to use the same amount of liquid as it calls for in the recipe. Thank you for asking!
Yes, you will need to keep the amount of liquid used the same. Thanks for asking!
Do you know if these can be frozen? I’d like to try making them ahead for Easter.
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!
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.
Thank you so much! What a nice comment! 😀
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.
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,
Elisabeth
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!
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.
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!
Those are great ideas for making these bars healthier. Let us know how they turn out! Thank you for sharing!
Ohhhh Yuuuumm- Definitely not a low carb dessert, but i can’t wait to make it. Thank you
Denise