Luscious Key Lime Coconut Cheesecake Bars: A Tropical Escape

If you are dreaming of a beach vacation but stuck in your kitchen, these Key Lime Coconut Cheesecake Bars are your ticket to paradise. Perfectly balancing the zesty, tart punch of fresh key limes with the creamy richness of cheesecake and the sweet crunch of toasted coconut, this dessert is a masterpiece of textures and flavors. It is the ultimate treat for citrus lovers and those who crave a little sunshine on a plate.

Unlike a traditional finicky cheesecake that requires a water bath, these bars are incredibly forgiving and easy to whip up. The crust is buttery and crumbly, providing a solid foundation for the velvety smooth filling. The topping—a generous layer of golden toasted coconut—adds a nutty aroma and a delightful chew that makes every bite interesting. Whether you are hosting a summer BBQ, a bridal shower, or just need a mid-week pick-me-up, these bars are guaranteed to vanish from the dessert table in minutes.

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Why You Will Love This Recipe

• Texture Heaven: You get the crunch of the crust, the creaminess of the filling, and the chewiness of the coconut all in one bite.
• Perfect Balance: The tartness of the lime cuts through the sweetness of the condensed milk and cream cheese, ensuring it’s never cloying.
• Make-Ahead Friendly: These bars actually taste better after chilling in the fridge overnight, making them perfect for party prep.

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Ingredients

The Buttery Crust

• Graham Cracker Crumbs – 1 1/2 cups (about 10-12 full sheets, crushed).
• Unsalted Butter – 6 tablespoons, melted.
• Granulated Sugar – 1/3 cup.
• Salt – A pinch to balance the sweet.

The Creamy Lime Filling

• Cream Cheese – 16 oz (2 blocks), softened to room temperature is crucial for a lump-free batter.
• Sweetened Condensed Milk – 1 can (14 oz). This adds a silky texture and sweetness.
• Key Lime Juice – 1/2 cup. Freshly squeezed is best, but bottled Key West lime juice works too.
• Lime Zest – 1 tablespoon. Packed with essential oils for extra fragrance.
• Egg – 1 large, room temperature.
• Vanilla Extract – 1 teaspoon.

The Topping

• Sweetened Shredded Coconut – 1 cup, toasted until golden brown.
• Fresh Lime Slices – For garnish (optional but beautiful).

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Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides. This “sling” will make it easy to lift the bars out later for cutting.

Step 2: Make the Crust

In a medium mixing bowl, combine the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix with a fork until the texture resembles wet sand. Press this mixture firmly into the bottom of your prepared pan. You can use the bottom of a measuring cup to pack it down evenly. Bake for 10 minutes. Remove and let cool slightly while you make the filling.

Step 3: Whip the Filling

In a large bowl using a hand mixer (or stand mixer), beat the softened cream cheese until completely smooth and creamy. Scrape down the sides of the bowl. Pour in the sweetened condensed milk and beat again until combined.

Add the egg, key lime juice, lime zest, and vanilla extract. Mix on low speed just until combined—do not overmix, or you might incorporate too much air, which can cause cracks. Pour the filling over the baked crust and smooth the top with a spatula.

Step 4: Bake

Place the pan back in the oven and bake for 25–30 minutes. The edges should be set, but the center should still have a slight jiggle to it (like Jell-O). It will firm up as it cools.

Step 5: Toast the Coconut

While the bars are baking (or cooling), spread the shredded coconut on a separate small baking sheet. Bake at 350°F for 3-5 minutes, watching it like a hawk! Coconut burns very quickly. Stir halfway through for even browning. Remove as soon as it is golden.

Step 6: Cool and Chill

Let the cheesecake bars cool on a wire rack at room temperature for about 1 hour. Then, cover and refrigerate for at least 3 hours (or overnight) to set completely.

Step 7: Garnish and Serve

Once chilled and firm, lift the bars out of the pan using the parchment paper overhang. Sprinkle the toasted coconut generously over the top. Slice into 9 large squares or 16 smaller bites. Top each square with a thin slice of fresh lime before serving.

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Expert Tips for Success

Room Temperature Ingredients: Ensure your cream cheese and egg are at room temperature. Cold cream cheese will result in a lumpy batter that won’t bake evenly.

Cutting Clean Slices: To get those perfect, chef-quality edges, dip your knife in hot water and wipe it dry with a paper towel between every single cut.

Citrus Choice: If you cannot find true Key Limes, you can use regular Persian limes (the common grocery store variety). The flavor will be slightly less floral and tart, but still delicious.

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Fun Facts & Cultural Context

Key limes, also known as Mexican limes or West Indian limes, are smaller, yellower, and more aromatic than the common Persian lime. They are famously associated with the Florida Keys, where Key Lime Pie is the official state pie. This recipe takes that classic flavor profile and merges it with the convenience of a bar cookie and the tropical flair of coconut, essentially creating a “vacation in a bite.” The addition of toasted coconut is a nod to Caribbean baking traditions where coconut and lime are a staple pairing.

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Serving Suggestions

These bars are rich, so they pair beautifully with a light beverage. Try serving them with an iced tea, a cold brew coffee, or even a glass of sparkling water with mint. For an extra decadent touch, add a dollop of whipped cream on the side!