Coconut Key Lime Cheesecake Bars

No ratings yet

These coconut key lime cheesecake bars feature a fluffy no-bake key lime cheesecake filling on a coconut graham cracker crust with lots of toasted coconut on top!

Prep Time 20

Cook Time 10

Chill Time 8

Total Time 8 30

Servings servings

Calories 371kcal

Ingredients

Graham Cracker Crust

1/4 cup flaked sweetened coconut
1-1/4 cups graham cracker crumbs
1 tablespoon granulated sugar
5 tablespoons unsalted melted butter

Cheesecake Filling

16 oz cream cheese, softened
1 cup powdered sugar
3 tablespoons key lime juice (about 2 limes worth)
1 tablespoon grated lime zest
1/4 cup coconut cream
1/2 cup heavy whipping cream, whipped to stiff peaks
1/4 cup flaked sweetened coconut, toasted

Instructions

Graham Cracker Crust

Preheat oven to 350F. Line a 9-in square pan with parchment paper, letting a little bit overhang the sides.
Place shredded coconut in a food processor and pulse several times until finely chopped. Pulse in graham cracker crumbs, sugar, and melted butter until combined.
Press crust mixture evenly in the bottom of prepared pan. Bake crust at 350F 8-10 minutes until a light golden brown. Cool completely on a wire cooling rack.

Cheesecake Filling

Place cream cheese and sugar in a large bowl or stand mixer. With the paddle attachment or a handheld electric mixer, beat on medium speed 1-2 minutes until completely creamy, scraping down sides as necessary. Beat in lime juice, zest, and coconut cream until smooth.
Very gently fold whipped cream into cream cheese mixture until just combined. Spread filling evenly over graham cracker crust smoothing top. Cover pan with plastic wrap and refrigerate bars 8 hours or overnight.
When ready to serve, remove pan from refrigerator and top with toasted coconut. Use a knife to cut into bars, cleaning knife between each cut for clean lines. Serve bars and enjoy!

Notes

Storing Instructions

Store bars in refrigerator up to 6 days.

Nutrition