Coconut Key Lime Cheesecake Bars

🍪 Key Ingredients

1. The Crust
We’re starting strong with a classic graham cracker crust, a must-have for both Key lime pie and cheesecake. But we’re upping the flavor with shredded coconut, which adds texture and a nutty, toasted note that makes the base extra special.

2. The Filling
This creamy, dreamy filling combines:

• Cream cheese

• Fresh Key lime juice

• Coconut cream

• Coconut extract (or vanilla as a backup)

Pro tip: Use coconut cream, not coconut milk. Coconut cream is thicker and richer, giving you that luxurious cheesecake consistency.

3. Key Lime Juice: Fresh or Bottled?
Fresh Key limes offer a floral, aromatic kick you just can’t get from regular limes. They’re smaller, a bit yellow, and you’ll need more of them—but the flavor is worth it. Can’t find them? A high-quality bottled Key lime juice works too!

🔪 Tips for Perfect Presentation

• Chill thoroughly: Let your cheesecake bars cool completely and refrigerate until firm for clean slices.

• Hot water trick: Dip your knife in hot water and wipe between cuts to keep edges sharp and clean.

• Gorgeous garnish: Top each bar with:

  • A dollop of whipped cream (store-bought or homemade)

  • Toasted sweetened shredded coconut

  • A tiny wedge of Key lime for that bakery-style look

🧁 Recipe: Key Lime Coconut Cheesecake Bars

Ingredients

For the Crust:

• Cooking spray

• 1 1/4 cups (150g) finely ground graham cracker crumbs (about 10 crackers)

• 1/2 cup (27g) unsweetened shredded coconut

• 6 tbsp unsalted butter, melted

• 1/4 cup (50g) granulated sugar

• 1/4 tsp kosher salt

For the Filling:

• 2 (8-oz) blocks cream cheese, room temperature

• 1/3 cup (67g) granulated sugar

• 3 large eggs

• 1/2 cup coconut cream (from a 14-oz can)

• 1/3 cup fresh Key lime juice

• 1/4 tsp coconut extract (or vanilla extract)

• 1/4 tsp kosher salt

For Topping:

• Whipped cream (homemade or store-bought)

• 1/2 cup toasted sweetened shredded coconut flakes

• Key lime zest and wheels (optional, for serving)

🧑‍🍳 Instructions

Make the Crust:

1. Preheat oven to 325°F. Grease a 9-inch square baking pan and line with parchment, leaving overhang on two sides. Spray parchment as well.

2. In a bowl, mix graham cracker crumbs, shredded coconut, melted butter, sugar, and salt.

3. Press the mixture evenly into the bottom of the pan.

4. Bake until lightly golden, 10–12 minutes. Let cool on a wire rack.

Make the Filling:

1. Using a hand mixer, beat cream cheese and sugar until light and fluffy (about 2 minutes).

2. Add eggs, coconut cream, lime juice, extract, and salt. Mix until smooth.

3. Pour over the cooled crust.

Bake the Bars:

1. Bake at 325°F for 40–45 minutes, until just set.

2. Cool completely in the pan, then cover and chill in the fridge for at least 2 hours.

Slice & Serve:

1. Use the parchment to lift the bars out. Slice cleanly using the hot water knife trick.

2. Top with whipped cream, toasted coconut, lime zest, and lime wheels if desired.

3. Serve chilled and enjoy the tropical vibes!

🌴 Final Thoughts

These Key Lime Coconut Cheesecake Bars are the perfect combination of tangy, creamy, and tropical. With their eye-catching presentation and refreshing flavor, they’re guaranteed to be the star of any dessert table.