Dessertscookiesandcups5.0
Coconut Lime Cheesecake Bars
Coconut lime cheesecake bars are creamy, tangy, and delicious. They're easy to make with plenty of sweet tropical flavor and toasty coconut baked in a buttery shortbread crust. Perfect for potlucks!
👥 20 Servings⏱️ Prep & Cook: 5h 5m⏳ Prep: 4h 25m🔥 Cook: 40 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- skillet
📝 Preparation Steps
1
Shortbread Crust
2
Preheat the oven to 350°F. Line a 9×13-inch baking pan with foil and coat with nonstick spray. Set aside.
3
In the bowl of a stand mixer, mix butter and sugar together for ⏱️ 1 minute on medium speed. Add vanilla and mix for an additional ⏱️ 30 seconds. Turn the mixer to low and slowly add flour, mixing until just incorporated. Press the dough into the prepared pan and bake for ⏱️ 20 minutes or until lightly golden.
4
Allow the crust to cool for ⏱️ 15 minutes.
5
Cheesecake
6
Meanwhile in a clean bowl of a stand mixer fitted with the paddle attachment, mix cream cheese and sugar until smooth. Add cream of coconut and mix for ⏱️ 1 minute, or until no lumps remain. Add eggs, lime juice, and vanilla and mix until evenly incorporated, scraping the sides of the bowl as necessary.
cream of coconut1 (14-ounce) canlarge eggs2lime juice3 tablespoons
7
When the crust has cooled slightly, pour cream cheese mixture on top. Bake for ⏱️ 40-45 minutes, until the edges are lightly golden.
8
While the cheesecake is baking, toast coconut in a nonstick skillet over low heat until golden. Stir frequently and watch closely, as coconut can go from brown to burned quickly.
9
As soon as the cheesecake is done, remove it from the oven and sprinkle it with toasted coconut immediately.
10
Allow the cheesecake to cool for an hour, then cover and refrigerate for at least ⏱️ 3 hours, or overnight.
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