Coconut Key Lime Cheesecake Bars

Craving a dessert that’s refreshing, creamy, and guaranteed to impress? These Coconut Key Lime Cheesecake Bars are everything you love about tropical desserts—zesty citrus, smooth coconut, and velvety cheesecake—all packed into perfectly portioned squares.

With a golden graham cracker and coconut crust, rich coconut cream filling, and a hint of tart Key lime, this dessert is both indulgent and bright. Whether you’re serving at a summer party, spring brunch, or need a make-ahead treat for a crowd, this no-fuss cheesecake bar recipe is the ultimate go-to.

It’s like a bite of sunshine in every square. Let’s get baking.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Tropical Vibes – Coconut + Key lime = a dreamy flavor combo.
• Make-Ahead Friendly – Chill and slice later. Great for parties!
• Creamy Yet Light – A smooth, luscious texture with bright citrus notes.
• Simple Ingredients – No water bath or complicated tools required.
• Perfect for Sharing – Easy to slice into squares for gatherings or gifting.
• Show-Stopping Finish – Toasted coconut, whipped cream, and lime garnish make these pop.

This recipe goes above and beyond with the addition of coconut cream and extract, delivering richness and subtle sweetness that balance the tartness of real Key lime juice. The buttery coconut crust adds just the right amount of crunch to complete every bite.

Ingredients Needed

Here’s everything you’ll need, broken down by component, with helpful notes:

For the Coconut Graham Cracker Crust:

• Cooking spray – To prevent sticking.
• 1¼ cups (150 g) graham cracker crumbs
  (About 10 whole crackers, finely ground.)
• ½ cup (27 g) unsweetened shredded coconut
  (Adds texture and toasty coconut flavor.)
• 6 tablespoons unsalted butter, melted
• ¼ cup (50 g) granulated sugar
• ¼ teaspoon kosher salt

For the Creamy Cheesecake Filling:

• 2 blocks (8 oz. each) cream cheese, at room temperature
  (Softened for smooth blending.)
• ⅓ cup (67 g) granulated sugar
• 3 large eggs
• ½ cup coconut cream
  (From the top of a can of coconut milk or canned coconut cream.)
• ⅓ cup fresh Key lime juice
  (Regular lime juice works in a pinch.)
• ¼ teaspoon coconut extract
• ¼ teaspoon kosher salt

For Garnish (Optional but Recommended):

• Whipped cream, for topping
• ½ cup toasted sweetened shredded coconut
• Key lime zest & slices, for serving

How to Make Coconut Key Lime Cheesecake Bars

Follow these precise steps for perfect texture and flavor every time.

Step 1: Preheat and Prep the Pan

Preheat your oven to 325°F (160°C). Lightly grease a 9-inch square baking pan with cooking spray, then line it with parchment paper, leaving a 2-inch overhang on two sides for easy removal.

Tip: Grease the parchment itself to prevent sticking and achieve clean edges when cutting.

Step 2: Make the Crust

In a medium mixing bowl, stir together the graham cracker crumbs, unsweetened shredded coconut, melted butter, sugar, and salt until the mixture resembles wet sand.

Press the mixture firmly into the bottom of the prepared pan in an even layer using a flat-bottomed cup or your fingertips.

Bake the crust for 10–12 minutes, or until lightly golden and set. Transfer to a wire rack and allow to cool while you prepare the filling.

Step 3: Prepare the Cheesecake Filling

In a large bowl, use a hand mixer (or stand mixer with paddle) on medium-high speed to beat the cream cheese and sugar until light, fluffy, and smooth — about 2 minutes.

Add the eggs, one at a time, beating until fully incorporated.

Reduce the speed to low and mix in the coconut cream, Key lime juice, coconut extract, and salt until smooth.

Texture tip: Don’t overmix once the eggs are in — this helps avoid air bubbles and cracks.

Step 4: Assemble and Bake

Pour the filling evenly over the cooled crust and smooth the top with a spatula.

Bake for 40–45 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.

Visual cue: The top may puff slightly and return to flatness as it cools — that’s normal.

Remove from the oven and let cool completely at room temperature in the pan.

Step 5: Chill and Slice

Once cooled, cover the pan with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

To serve, lift the bars out of the pan using the parchment overhang. Transfer to a cutting board and slice into 16 squares (or fewer for larger bars).

Clean cut tip: Use a sharp knife dipped in hot water and wiped clean between each slice.

Step 6: Garnish and Serve

Top each bar with a dollop of whipped cream, a sprinkle of toasted shredded coconut, and Key lime zest or thin lime wheels.

Serve chilled for the best texture and flavor.

Serving and Storage Tips

Serving Suggestions:

• Perfect for baby showers, picnics, Easter brunch, or Mother’s Day dessert.
• Pair with iced tea, coffee, or a tropical cocktail like a mojito or piña colada.

Storage:

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze bars (without whipped cream or toppings) tightly wrapped for up to 2 months. Thaw overnight in the fridge.

Helpful Notes

• Can’t find Key limes? Regular limes work fine. Add a little zest to amp up the citrus kick.
• Use coconut milk if needed: If you can’t find coconut cream, scoop the solid layer from canned full-fat coconut milk.
• Add a crust variation: Use crushed gingersnaps or vanilla wafers instead of graham crackers.
• Make it extra tropical: Add diced pineapple or mango to the filling before baking.
• Want it lighter? Swap in Neufchâtel cheese for a lower-fat version.

Conclusion

These Coconut Key Lime Cheesecake Bars are a tropical twist on a classic dessert. The smooth coconut cream and citrusy Key lime filling strike the perfect balance of sweet and tangy, while the coconut-graham crust adds crunch and depth.

They’re easy to make, even easier to eat, and impossible to resist.

If you make this recipe, don’t forget to leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below! I’d love to hear if you made any fun tweaks or served them at a special occasion.

And be sure to tag your creations on Instagram or Pinterest with #CoconutKeyLimeMagic – I can’t wait to see how they turned out!

Frequently Asked Questions (FAQ)

Can I use regular limes instead of Key limes?

Yes! While Key limes are more aromatic and slightly sweeter, regular limes work well. Just be sure to use fresh juice, not bottled.

Can I make these cheesecake bars gluten-free?

Absolutely. Simply use gluten-free graham crackers or gluten-free cookies for the crust. Double-check your coconut products are certified gluten-free too.

Why did my cheesecake crack or look puffy?

Overbaking or high oven temperature can cause this. Remove the bars when the center still jiggles slightly. It will set as it cools and chills.

Can I freeze these bars?

Yes! Freeze in an airtight container or tightly wrapped for up to 2 months. Thaw in the fridge before serving. Hold off on toppings until serving.