Coconut Key Lime Cheesecake Bars

Isabella

Coconut Key Lime Cheesecake Bars

These Coconut Key Lime Cheesecake Bars combine zesty citrus, rich coconut cream, and velvety cheesecake on a buttery coconut graham cracker crust. Perfectly portioned and make-ahead friendly, they’re a bright, tropical dessert ideal for parties, brunches, or anytime you want a refreshing yet indulgent treat.

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Prep Time 20

Cook Time 57

Total Time 1 17

Servings: 16 bars

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

Coconut Graham Cracker Crust

1.25 cups graham cracker crumbs finely ground
0.5 cup unsweetened shredded coconut
6 tbsp unsalted butter melted
0.25 cup granulated sugar
0.25 tsp kosher salt

Creamy Cheesecake Filling

16 oz cream cheese room temperature
0.33 cup granulated sugar
3 large eggs
0.5 cup coconut cream from canned coconut milk or coconut cream
0.33 cup fresh Key lime juice regular lime juice works
0.25 tsp coconut extract
0.25 tsp kosher salt

Method

Preheat the oven to 325°F (160°C). Lightly grease a 9-inch square baking pan and line with parchment paper, leaving an overhang for easy removal.
In a bowl, mix graham cracker crumbs, shredded coconut, melted butter, sugar, and salt until combined. Press firmly into the prepared pan.
Bake the crust for 10–12 minutes until lightly golden. Remove and let cool on a wire rack.
Beat the cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing just until combined.
Mix in coconut cream, Key lime juice, coconut extract, and salt on low speed until smooth.
Pour the filling over the cooled crust and smooth the top. Bake for 40–45 minutes until edges are set and the center slightly jiggles.
Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.

Notes

Regular limes can be used if Key limes are unavailable. Avoid overbaking to prevent cracks. Bars freeze well without toppings for up to 2 months.