These coconut lime cheesecake bars are creamy, tangy, and so scrumptious! They’re simple to make with loads of candy tropical taste, a splash of lime, and toasty coconut baked over a buttery shortbread crust. Excellent for potlucks!
These bars are completely shareable, like a potluck cheesecake dessert, with all of the coconutty goodness of my coconut butter bars!
Why You’ll Love This Cheesecake Bars Recipe
These coconut lime cheesecake bars are the right simple dessert to convey a style of the tropics to your subsequent get together! They’ve a creamy coconut cheesecake layer zested up with lime, baked over a crunchy shortbread crust. Right here’s why you’ll love them:
- Candy, creamy, tangy. Creamy coconut and zesty lime wrapped up in a cheesecake is the BEST mixture. The flavors are piña colada-meets-key lime cheesecake in the very best method.
- Straightforward to make. The cheesecake batter places a contemporary spin on my favourite baked cheesecake that wants solely 5 components. Right here, I swap the bitter cream for cream of coconut and add a splash of lime. It’s extremely wealthy with the right steadiness of candy and tangy in each chew.
- Social gathering-ready. If in case you have a summer time potluck arising or one other event that requires a tasty, crowd-friendly dessert, let these coconut lime cheesecake bars knock your socks off. It’s just about assured to occur! Plus, they’re make-ahead pleasant.
Components You’ll Want
We’re placing the lime within the coconut– coconut lime cheesecake, that’s (does anybody else’s thoughts instantly go to the Coconut music, or is that simply me?). It takes only a handful of components to make these cheesecake bars from scratch. Beneath are some notes. Scroll to the recipe card beneath the put up for a printable record with the total quantities.
- Cookie Crust – The crust is my 3-ingredient shortbread cookie recipe. All you want is sugar, flour, and room-temperature butter. I add a bit of vanilla, too. You can even make these bars with a graham cracker crust if you happen to’d like.
- Cream Cheese – You’ll wish to use the cream cheese that is available in blocks and take it out of the fridge forward of time to let it soften to room temperature.
- Cream of Coconut – To not be confused with coconut cream. Canned cream of coconut amps up the richness, and the coconut taste shines via in a method that’s tremendous sudden and scrumptious. Ensure you’re shopping for the suitable product! See beneath for particulars.
- Sugar, Eggs, and Vanilla – Just some fundamentals. I like to recommend utilizing granulated sugar and actual vanilla extract for the perfect texture and taste.
- Lime Juice – Since there’s only a small quantity, bottled lime juice is ok. If you may get your palms on contemporary limes, although, that’s even higher!
- Shredded Coconut – I sprinkle the tops of my bars with sweetened toasted coconut. Unsweetened coconut additionally works if you happen to want.
Coconut Cream vs. Cream of Coconut
Regardless of the (very) related names, canned cream of coconut and coconut cream are NOT the identical factor. Coconut cream is principally coconut milk with a better fats content material and no sugar. In the meantime, cream of coconut is a candy and syrupy model of coconut cream. For this cheesecake, ensure you’re utilizing sweetened cream of coconut, in any other case your dessert will find yourself bland.
Easy methods to Make Coconut Lime Cheesecake Bars
Cheesecake bars are a few of my favourite desserts, not solely as a result of you may mess around with enjoyable flavors, like caramel apple and strawberry lemon. These bars are one of the simplest ways to fulfill a cheesecake craving with out baking in a water bathtub, or letting the cheesecake relaxation in a turned-off oven for ages.
Right here’s methods to make creamy coconut lime cheesecake bars in only a few fast steps. Take a look at the recipe card for printable directions.
- Make the crust. Begin by beating collectively the shortbread components. Afterward, press the crust right into a lined 9×13-inch baking pan. It’ll have to par-bake for about 20 minutes at 350ºF.
- Combine the cheesecake batter. Whereas the crust is within the oven, mix cream cheese, sugar, and cream of coconut. Then add eggs, lime juice, and vanilla and blend to make the filling.
- Assemble and bake. Pour the cheesecake batter into your cooled par-baked crust. That goes again into the oven, this time for 40-50 minutes.
- Toast the coconut. In the meantime, calmly toast the coconut in a skillet on the range. It’ll toast rapidly, so keep watch over it and stir usually.
- End and chill. Sprinkle toasted coconut over the freshly baked cheesecake bars, after which cool. Transfer the bars to the fridge after an hour. They’ll want to relax in there for an excellent 3-4 hours (I like to do that in a single day).
Recipe Ideas and Variations
- Use contemporary lime juice. For the perfect taste in these bars, nothing beats freshly juiced limes. Key limes could have a barely sweeter taste, whereas common limes are tangier, though as soon as they’re baked right into a cheesecake it’s laborious to inform the distinction.
- Let the crust cool. Let the par-baked crust cool for quarter-hour earlier than including the cheesecake filling. It doesn’t have to be fully cooled to room temperature, however it shouldn’t be scorching from the oven.
- Funds sufficient time for the bars to relax. These coconut lime cheesecake bars want a minimum of 4 hours of chilling within the fridge earlier than serving. In any other case, they’ll be too delicate when slicing.
- Strive a pretzel crust. Borrow the pretzel crust from my key lime bars for a enjoyable twist.
Easy methods to Retailer
- Fridge. Cowl these coconut lime cheesecake bars tightly and refrigerate them for as much as 5 days.
- Freeze. You can even freeze these cheesecake bars for as much as 2 months. Defrost them within the fridge in a single day earlier than serving.
Extra Cheesecake Bars Recipes
Description
Coconut lime cheesecake bars are creamy, tangy, and scrumptious. They’re simple to make with loads of candy tropical taste and toasty coconut baked in a buttery shortbread crust. Excellent for potlucks!
Shortbread Crust
- 3/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Lime Coconut Cheesecake Layer
- 2 (8-ounce) blocks of cream cheese, room temperature
- 1 (14-ounce) can of cream of coconut
- 1/2 cup granulated sugar
- 2 giant eggs
- 3 tablespoons lime juice
- 1 teaspoon vanilla extract
Topping
- 3/4 cup sweetened flaked coconut
- Shortbread Crust: Preheat the oven to 350°F. Line a 9×13-inch baking pan with foil and coat with nonstick spray. Put aside.
- Within the bowl of a stand mixer, combine butter and sugar collectively for 1 minute on medium pace. Add vanilla and blend for a further 30 seconds. Flip the mixer to low and slowly add flour, mixing till simply integrated. Press the dough into the ready pan and bake for 20 minutes or till calmly golden.
- Permit the crust to chill for quarter-hour.
- Cheesecake: In the meantime in a clear bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and sugar till clean. Add cream of coconut and blend for 1 minute, or till no lumps stay. Add eggs, lime juice, and vanilla and blend till evenly integrated, scraping the perimeters of the bowl as needed.
- When the crust has cooled barely, pour cream cheese combination on prime. Bake for 40-45 minutes, till the perimeters are calmly golden.
- Whereas the cheesecake is baking, toast coconut in a nonstick skillet over low warmth till golden. Stir continuously and watch carefully, as coconut can go from brown to burned rapidly.
- As quickly because the cheesecake is completed, take away it from the oven and sprinkle it with toasted coconut instantly.
- Permit the cheesecake to chill for an hour, then cowl and refrigerate for a minimum of 3 hours, or in a single day.
Notes
- Retailer hermetic within the fridge for as much as 5 days.
- Freeze hermetic for as much as 2 months. Thaw within the fridge.
