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Coconut Lime Cheesecake Bars | Cookies and Cups

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. Good for potlucks!

These bars are completely shareable, like a potluck cheesecake dessert, with all of the coconutty goodness of my coconut butter bars!

Coconut lime cheesecake bars stacked on a round wooden plate next to a lime wedge.

Why You’ll Love This Cheesecake Bars Recipe

These coconut lime cheesecake bars are the proper simple dessert to convey a style of the tropics to your subsequent social gathering! 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 absolute best approach.
  • Straightforward to make. The cheesecake batter places a recent spin on my favourite baked cheesecake that wants solely 5 elements. Right here, I swap the bitter cream for cream of coconut and add a splash of lime. It’s extremely wealthy with the proper stability of candy and tangy in each chew.
  • Occasion-ready. When 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.
Ingredients for coconut lime cheesecake bars with text labels overlaying each ingredient.Ingredients for coconut lime cheesecake bars with text labels overlaying each ingredient.

Elements 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 tune, or is that simply me?). It takes only a handful of elements to make these cheesecake bars from scratch. Beneath are some notes. Scroll to the recipe card beneath the submit for a printable record with the complete 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 vanilla, too. You may as well make these bars with a graham cracker crust in case you’d like.
  • Cream Cheese – You’ll need 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 approach that’s tremendous surprising and scrumptious. Ensure you’re shopping for the fitting 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 okay. If you will get your arms on recent limes, although, that’s even higher!
  • Shredded Coconut – I sprinkle the tops of my bars with sweetened toasted coconut. Unsweetened coconut additionally works in case you favor.

Coconut Cream vs. Cream of Coconut

Regardless of the (very) comparable names, canned cream of coconut and coconut cream are NOT the identical factor. Coconut cream is mainly 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.

Overhead view of a coconut lime cheesecake bar topped with toasted coconut and a lime wedge on a round wooden plate.Overhead view of a coconut lime cheesecake bar topped with toasted coconut and a lime wedge on a round wooden plate.

Find out how 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 best 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 learn how to make creamy coconut lime cheesecake bars in just some fast steps. Take a look at the recipe card for printable directions.

  • Make the crust. Begin by beating collectively the shortbread elements. 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 regulate it and stir typically.
  • 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 a great 3-4 hours (I like to do that in a single day).
A coconut lime cheesecake bar propped up against more bars on a wooden cutting board.A coconut lime cheesecake bar propped up against more bars on a wooden cutting board.

Recipe Ideas and Variations

  • Use recent lime juice. For the perfect taste in these bars, nothing beats freshly juiced limes. Key limes can have a barely sweeter taste, whereas common limes are tangier, though as soon as they’re baked right into a cheesecake it’s onerous 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 must be utterly cooled to room temperature, but it surely 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 mushy when slicing.
  • Attempt a pretzel crust. Borrow the pretzel crust from my key lime bars for a enjoyable twist. 
Overhead view of a stack of three coconut lime cheesecake bars on a plate, with more bars in the background.Overhead view of a stack of three coconut lime cheesecake bars on a plate, with more bars in the background.

Find out how to Retailer

  • Fridge. Cowl these coconut lime cheesecake bars tightly and refrigerate them for as much as 5 days. 
  • Freeze. You may as well 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


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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. Good 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 massive eggs
  • 3 tablespoons lime juice
  • 1 teaspoon vanilla extract


  • 3/4 cup sweetened flaked coconut

  1. Shortbread Crust: Preheat the oven to 350°F. Line a 9×13-inch baking pan with foil and coat with nonstick spray. Put aside.
  2. Within the bowl of a stand mixer, combine butter and sugar collectively for 1 minute on medium pace. Add vanilla and blend for an extra 30 seconds. Flip the mixer to low and slowly add flour, mixing till simply included. Press the dough into the ready pan and bake for 20 minutes or till calmly golden.
  3. Permit the crust to chill for quarter-hour.
  4. 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 included, scraping the perimeters of the bowl as mandatory.
  5. When the crust has cooled barely, pour cream cheese combination on high. Bake for 40-45 minutes, till the sides are calmly golden.
  6. Whereas the cheesecake is baking, toast coconut in a nonstick skillet over low warmth till golden. Stir often and watch intently, as coconut can go from brown to burned rapidly.
  7. As quickly because the cheesecake is finished, take away it from the oven and sprinkle it with toasted coconut instantly.
  8. Permit the cheesecake to chill for an hour, then cowl and refrigerate for a minimum of 3 hours, or in a single day.


  • Retailer hermetic within the fridge for as much as 5 days.
  • Freeze hermetic for as much as 2 months. Thaw within the fridge.

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