Coconut Key Lime Cheesecake Bars
Rating
All our fave desserts and flavors in one bite.
Ingredients
- CRUST
- Cooking spray
- 1¼ c. (150 g.) finely ground graham cracker crumbs (from about 10 crackers)
- ½ c. (27 g.) unsweetened shredded coconut
- 6 tbsp. unsalted butter, melted
- ¼ c. (50 g.) granulated sugar
- ¼ tsp. kosher salt
- FILLING
- 2 (8-oz.) blocks cream cheese, room temperature
- ⅓ c. granulated sugar
- 3 large eggs
- ½ c. coconut cream (from a 14-oz. can)
- ⅓ c. fresh Key lime juice
- ½ tsp. coconut extract
- ¼ tsp. kosher salt
- Whipped cream, for topping
- ½ c. toasted sweetened shredded coconut flakes
- Key lime zest and wheels, for serving
Instructions
- CRUST
- Preheat oven to 325°. Grease a 9" square baking pan with cooking spray and line pan with parchment, leaving an overhang on 2 opposite sides. Grease parchment with cooking spray.
- In medium bowl, combine graham cracker crumbs, coconut, butter, granulated sugar, and salt. Transfer to prepared pan and gently press into an even layer.
- Bake crust until lightly golden brown, 10 to 12 minutes. Transfer to a wire rack and let cool.
- FILLING
- In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and granulated sugar until light and fluffy, about 2 minutes. Beat in eggs, coconut cream, Key lime juice, coconut extract, and salt until smooth. Pour filling into crust.
- Bake cheesecake until just set, 40 to 45 minutes. Let cool completely in pan. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
- Using parchment overhang, lift cheesecake from pan and transfer to a cutting board. Slice into bars.
- Top with whipped cream, coconut, lime zest, and lime wheels. Serve chilled.
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