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A close up of a piece of Coconut Lime Cheesecake Bars on a green plate.
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5 from 9 votes

Coconut Lime Cheesecake Bars

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!
Prep Time15 minutes
Cook Time1 hour
Refrigeration30 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: Greek
Keyword: Bars, Cheesecake, Coconut Lime
Servings: 15
Calories: 549kcal
Author: Elise Donovan

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 9x13 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. 

Nutrition

Calories: 549kcal | Carbohydrates: 61g | Protein: 6g | Fat: 32g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 114mg | Sodium: 269mg | Potassium: 121mg | Fiber: 2g | Sugar: 45g | Vitamin A: 914IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg