These coconut lime cheesecake bars are creamy, tart and sweet, with a buttery graham cracker crust and toasted coconut on top. They are sure to make you feel like you're on a tropical island in the sun.
These coconut lime cheesecake bars are guaranteed to become a new favorite if you love citrus and coconut flavors. They taste just like summer in a smooth creamy cheesecake bursting with so much flavor.
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Why You Will Love This Recipe
- Flavorful: Adding coconut and lime to both the crust and the cheesecake gives these bars so much flavor!
- Easy to Make: I always love how few ingredients and steps are needed to make cheesecake bars.
- Can Make Ahead: I love having desserts that can be made a day ahead so I have one less thing to worry about if I'm serving for a gathering or event.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Graham Crackers: You can buy graham cracker crumbs, or blend them into crumbs yourself using 11 graham crackers.
- Coconut: This will get blended into the crust to give a coconut flavor without having chunks.
- Limes: You will use both the zest and juice from 2-3 limes depending on how large they are.
- Cream cheese: Using full-fat cream cheese will help guarantee the best consistency for your cheesecake. I also prefer using the Philadelphia brand.
- Cream of Coconut: You will usually find this in the drink aisle of your grocery store.
Step by Step Instructions
- Step 1: In a food processor or blender, blend graham crackers until it's all crumbs. Mix in sugar, coconut, lime zest and pinch of salt, then add in the melted butter and mix until coated.
- Step 2: Press mixture evenly along the bottom of a 8x8 pan. Bake for 10 minutes, or until lightly golden brown around the edges. While the crust is baking prepare the filling.
- Step 3: In a large mixing bowl, beat the cream cheese until smooth. Add in the cream of coconut, sour cream, lime zest and juice, salt, vanilla and coconut extract and mix until smooth. Fold in the eggs being careful not to over mix.
- Step 4: When the crust is done baking, pour the filling over the warm crust.
- Step 5: Bake for 35-40 minutes, until the top has a golden rim around the edges, but the center jiggles slightly.
- Step 6: Toast your coconut in your frying pan with a teaspoon of butter over low/medium heat, stirring constantly. You want to remove it when it starts to turn golden brown. Allow it to cool, and then sprinkle over cheesecake bars before serving.
Expert Baking Tips
- If you need to make this gluten free I would suggest using the Sweet Thins Honey Cinnamon cookies by Simple Mills to replace the graham crackers.
- Make sure your cream cheese, sour cream and eggs are room temperature to help the cheesecake have a smooth consistency.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
How do I keep my cheesecake from cracking?
I suggest leaving your cheesecake to cool in the oven for about an hour before pulling it out because the sudden and drastic change in temperature is one of the reason it will crack.
Could I use Lemon instead of Lime?
Absolutely. One large lemon would be enough to swap out wherever lime zest and juice are needed.
Storing & Freezing
Store coconut lime cheesecake bars in an airtight container if possible. Cheesecake will stay fresh for 3-4 days kept in the fridge.
These cheesecake bars will also freeze well for up to 3 months. Wrap tightly and store in a large freezer bag or container. Thaw overnight in the refrigerator before serving.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Coconut Lime Cheesecake
These coconut lime cheesecake bars are creamy, tart and sweet, with a buttery graham cracker crust and toasted coconut on top. They are sure to make you feel like you're on a tropical island in the sun.
Ingredients
Graham Cracker Crust:
- 1½ cups (170 g) graham cracker crumbs (11 full sheets)
- 3 tablespoons granulated sugar
- ½ cup (45 g) sweetened shredded coconut
- 1 teaspoon lime zest
- 6 tablespoons butter melted
Cheesecake:
- 16 ounces (453.59 g) cream cheese room temperature
- 8 ounces (226.8 g) canned cream of coconut found in the drink aisle
- ¼ cup (57.5 g) sour cream room temperature
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- ¼ teaspoon (0.25 teaspoon) salt
- 1 teaspoon vanilla extract
- ½ teaspoon (0.5 teaspoon) coconut extract
- 2 large eggs room temperature
- ¼ cup (22.5 g) sweetened shredded coconut toasted
Instructions
- Heat oven to 325 F. Spray and line an 8x8 pan with parchment paper.
- In a food processor or blender, blend graham crackers until it's all crumbs. Mix in sugar, coconut, lime zest and pinch of salt, then add in the melted butter and mix until coated.
- Press mixture evenly along the bottom of a 8x8 pan. Bake for 10 minutes, or until lightly golden brown around the edges. While the crust is baking prepare the filling.
- In a large mixing bowl, beat the cream cheese until smooth. Add in the cream of coconut, sour cream, lime zest and juice, salt, vanilla and coconut extract and mix until smooth. Fold in the eggs being careful not to over mix.
- When the crust is done baking, pour the filling over the warm crust. Return to the oven and bake for an additional 35-40 minutes, until the top has a golden rim around the edges, but the center jiggles slightly. Turn off the oven, crack the door and allow the cheesecake bars to sit in the oven and cool for a bit. This helps to keep the bars from cracking. Once they've cooled completely cover and refrigerate for at least 4 hours.
- Toast your coconut in your frying pan with a teaspoon of butter over low/medium heat, stirring constantly. You want to remove it when it starts to turn golden brown. Allow it to cool, and then sprinkle over cheesecake bars before serving.
Notes
If you need to make this gluten free I would suggest using the Sweet Thins Honey Cinnamon cookies by Simple Mills to replace the graham crackers.
Make sure your cream cheese, sour cream and eggs are room temperature to help the cheesecake have a smooth consistency.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 265kcalCarbohydrates: 13gProtein: 4gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 65mgSodium: 233mgPotassium: 129mgFiber: 1gSugar: 7gVitamin A: 569IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!
Taylor
How much sugar for the cheesecake? I only see sugar in the crust. I think we’re gonna try 2/3 of a cup and go from there.
Brooke Homec
There is no sugar in the cheesecake. The coconut cream is the sweetener.