What's the difference between cream of coconut and coconut milk?

Cream of coconut is sweetened and much thicker than coconut milk, with a higher fat content and added sugar. It's often used in piña coladas and desserts. Coconut milk is unsweetened and thinner. Using coconut milk instead would make your cheesecake less sweet and potentially affect the texture.

Can I make these bars without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can use a hand mixer for both the crust and filling. For the crust, you might need to finish mixing with your hands to get the right consistency.

Why did my cheesecake crack?

Cheesecakes typically crack from overmixing (which incorporates too much air), overbaking, or cooling too quickly. Try mixing just until ingredients are combined, watching your baking time carefully, and letting the cheesecake cool gradually at room temperature before refrigerating.

Can I use bottled lime juice instead of fresh?

Fresh lime juice provides the brightest flavor, but bottled works in a pinch. If using bottled, look for 100% juice varieties without added sweeteners. You might want to add some lime zest to enhance the citrus flavor if you're using bottled juice.

Coconut Lime Cheesecake Bars Recipe

These Coconut Lime Cheesecake Bars are a tropical dream come true! With a buttery shortbread crust topped with a velvety coconut-lime cheesecake layer and crowned with toasted coconut flakes, they’re the perfect balance of creamy, tangy, and sweet. These bars bring a taste of paradise to your kitchen with minimal effort, making them ideal for everything from casual gatherings to special occasions.

Why You’ll Love This Recipe

Tropical Flavor Fusion: The combination of tangy lime and creamy coconut creates a flavor profile that transports you straight to a beach vacation.
Make-Ahead Friendly: These bars actually get better after chilling overnight, making them perfect for planning ahead for parties or gatherings.
Impressive Yet Simple: While they look and taste like something from a high-end bakery, they’re surprisingly straightforward to make with readily available ingredients.
Versatile Dessert: These bars are elegant enough for special occasions but easy enough for a weeknight treat when you need something special.

Ingredients You’ll Need

For the Shortbread Crust

Butter: Creates that rich, melt-in-your-mouth texture that makes shortbread so irresistible. Make sure it’s truly at room temperature for proper creaming.
Sugar: Provides just the right sweetness to balance the tanginess in the filling.
Vanilla extract: Adds depth and warmth to the buttery crust.
All-purpose flour: The foundation of our shortbread layer. Don’t overmix once you add it to maintain that perfect tender crumb.

For the Lime Coconut Cheesecake Layer

Cream cheese: The star of any cheesecake! Room temperature is absolutely crucial for a smooth, lump-free filling.
Cream of coconut: Not to be confused with coconut milk or coconut cream! This sweet, thick mixture brings intense coconut flavor and sweetness.
Sugar: Balances the tanginess of the cream cheese and lime.
Eggs: Provide structure and that signature creamy texture.
Lime juice: The zingy counterpoint to the rich coconut. Fresh is best, but bottled works in a pinch.
Vanilla extract: Rounds out the flavors with subtle warmth.

For the Topping

Sweetened flaked coconut: Adds texture and enhances the coconut flavor. Toasting it brings out a nutty dimension that elevates the entire dessert.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Citrus Swaps

Substitute the lime with lemon or even orange for a different citrus angle. Key lime juice makes these bars extra special if you can find it!

Crust Variations

Try a graham cracker or gingersnap crust instead of shortbread for a different texture and flavor profile.

Chocolate Drizzle

Once chilled, drizzle the bars with melted white or dark chocolate for an extra layer of decadence.

Coconut Cream Topping

Add a dollop of coconut whipped cream before serving for an extra creamy finish.

How to Make Coconut Lime Cheesecake Bars

Step 1: Prepare the Shortbread Crust

Preheat your oven to 350°F. Line a 9×13-inch baking pan with foil and give it a good coating of nonstick spray. In your stand mixer, cream the butter and sugar together for a full minute on medium speed. Add vanilla and mix for another 30 seconds until fragrant. Switch to low speed and gradually add the flour, mixing just until the dough comes together. Press this buttery mixture evenly into your prepared pan and bake for 20 minutes until it’s just turning golden at the edges. Let it cool for 15 minutes before adding the filling.

Step 2: Prepare the Cheesecake Filling

While the crust is cooling, clean your mixer bowl and switch to the paddle attachment. Beat the cream cheese and sugar together until completely smooth – no lumps allowed! Pour in the cream of coconut and mix for a full minute, scraping down the sides as needed. Add the eggs, lime juice, and vanilla, mixing until just combined. Pour this luscious mixture over your slightly cooled crust.

Step 3: Bake the Cheesecake

Slide the pan back into the oven and bake for 40-45 minutes. You’ll know it’s done when the edges are slightly golden but the center still has a slight jiggle. Don’t overbake or you’ll lose that creamy texture!

Step 4: Toast the Coconut and Finish

While the cheesecake is baking, toast your coconut in a dry nonstick skillet over low heat. Keep it moving constantly – coconut can go from perfectly golden to burnt in seconds! As soon as you remove the cheesecake from the oven, sprinkle the toasted coconut evenly over the top. The residual heat will help it stick slightly to the surface.

Step 5: Cool and Chill

Let the bars cool at room temperature for an hour, then cover and refrigerate for at least 3 hours, though overnight is even better. This chilling time is non-negotiable – it allows the flavors to meld and the texture to set perfectly.

Pro Tips for Making the Recipe

Flavorful and Crispy: These chimichangas are bursting with flavor, thanks to the combination of tender chicken, a blend of spices, and a creamy, cheesy sour cream sauce. They’re also perfectly crispy on the outside and juicy on the inside.
Easy to Make: This recipe is surprisingly easy to follow, even for beginner cooks.
Versatile: You can easily customize these chimichangas with your favorite fillings and toppings.
Freezer-Friendly: You can assemble these chimichangas ahead of time and freeze them for a quick and easy meal later on.

How to Serve

These cheesecake bars are versatile enough to be served in numerous ways:

Casual Dessert

Cut into squares and serve straight from the refrigerator for a refreshing treat after dinner.

Dressed Up

For a more elegant presentation, place each bar on a small plate with a dollop of whipped cream and a small wedge of lime or a sprinkling of lime zest.

Accompaniments

These bars pair beautifully with:

Fresh berries, particularly raspberries or blackberries
A scoop of coconut or vanilla ice cream
A simple lime-infused syrup drizzled over the top

Make Ahead and Storage

Storing Leftovers

Store these bars in an airtight container in the refrigerator for up to 5 days. The flavor actually improves after the first day as the lime and coconut notes meld together.

Freezing

These bars freeze beautifully! Wrap individual portions in plastic wrap and then foil, or store in airtight containers with parchment between layers. They’ll keep for up to 2 months in the freezer.

Reheating

No need to reheat! Simply thaw frozen bars overnight in the refrigerator or at room temperature for about 30 minutes before serving.

FAQs

What’s the difference between cream of coconut and coconut milk?

Cream of coconut is sweetened and much thicker than coconut milk, with a higher fat content and added sugar. It’s often used in piña coladas and desserts. Coconut milk is unsweetened and thinner. Using coconut milk instead would make your cheesecake less sweet and potentially affect the texture.
Can I make these bars without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can use a hand mixer for both the crust and filling. For the crust, you might need to finish mixing with your hands to get the right consistency.
Why did my cheesecake crack?

Cheesecakes typically crack from overmixing (which incorporates too much air), overbaking, or cooling too quickly. Try mixing just until ingredients are combined, watching your baking time carefully, and letting the cheesecake cool gradually at room temperature before refrigerating.
Can I use bottled lime juice instead of fresh?

Fresh lime juice provides the brightest flavor, but bottled works in a pinch. If using bottled, look for 100% juice varieties without added sweeteners. You might want to add some lime zest to enhance the citrus flavor if you’re using bottled juice.

Final Thoughts

These Coconut Lime Cheesecake Bars are the perfect balance of indulgent and refreshing. The buttery shortbread, creamy coconut-lime filling, and toasty coconut topping create layers of flavor and texture that keep you coming back for just one more bite. Whether you’re serving them at a summer barbecue, bringing them to a potluck, or simply treating yourself after a long day, these tropical-inspired bars are sure to bring a bit of sunshine to any occasion. The best part? They’re actually easier to make than they look – your secret to effortless entertaining!