Go Back

Key Lime Coconut Cheesecake Bars

Creamy, tart, and tropical, these Key Lime Coconut Cheesecake Bars feature a buttery graham crust, a zesty lime filling, and a crunchy toasted coconut topping.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 5 hours
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 0.33 cup granulated sugar
  • 1 pinch salt
Filling
  • 16 oz cream cheese softened
  • 14 oz sweetened condensed milk (1 can)
  • 0.5 cup key lime juice
  • 1 tbsp lime zest
  • 1 egg large
  • 1 tsp vanilla extract
Topping
  • 1 cup shredded coconut sweetened
  • 1 slice lime for garnish

Equipment

  • 8x8 Baking Pan
  • Mixing bowls
  • Hand Mixer
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper.
  2. Mix graham cracker crumbs, sugar, salt, and melted butter. Press firmly into the bottom of the pan.
  3. Bake crust for 10 minutes, then remove and let cool slightly.
  4. Beat cream cheese until smooth. Add condensed milk, lime juice, zest, egg, and vanilla. Mix until combined.
  5. Pour filling over the crust and smooth the top.
  6. Bake for 25-30 minutes until set but slightly jiggly in the center.
  7. Toast coconut on a baking sheet at 350°F for 3-5 minutes until golden.
  8. Cool bars completely, then refrigerate for at least 3 hours.
  9. Top with toasted coconut and lime slices before serving.

Notes

Chill overnight for the best texture and clean cuts.