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

Description

These Coconut Lime Cheesecake Bars are a tropical dessert delight with a buttery shortbread crust, a creamy lime and coconut cheesecake layer, and a sprinkle of toasted coconut on top. Perfectly balanced between sweet and tangy, these bars are sure to impress at gatherings or as a refreshing treat.

Ingredients

Units Scale

Shortbread Crust

3/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour

Lime Coconut Cheesecake Layer

2 (8-ounce) blocks of cream cheese, room temperature
1 (14-ounce) can of cream of coconut
1/2 cup granulated sugar
2 large eggs
3 tablespoons lime juice
1 teaspoon vanilla extract

Topping

3/4 cup sweetened flaked coconut

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Instructions

Prepare the Shortbread Crust
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil and coat it with nonstick spray. In the bowl of a stand mixer, cream the butter and granulated sugar together for 1 minute at medium speed. Add the vanilla extract and mix for an additional 30 seconds. Lower the mixer speed and gradually add in the all-purpose flour, mixing until just combined. Once ready, press the dough evenly into the prepared pan and bake for 20 minutes or until lightly golden. Let the crust cool for 15 minutes.
Make the Cheesecake Layer
In a clean mixing bowl, use the stand mixer with a paddle attachment to blend the cream cheese and sugar until smooth and lump-free. Add the cream of coconut and mix for about 1 minute. Mix in the eggs, lime juice, and vanilla extract, scraping the sides of the bowl as needed to ensure the mixture is evenly incorporated. Once the shortbread crust has cooled slightly, pour the cheesecake mixture evenly on top.
Bake the Cheesecake
Bake the layered mixture for 40–45 minutes, or until the edges are lightly golden and the center is set. As the cheesecake bakes, toast the sweetened flaked coconut in a nonstick skillet over low heat. Stir frequently and watch closely to prevent burning. Remove the cheesecake from the oven and immediately sprinkle the toasted coconut on top.
Cool and Set
Let the cheesecake cool at room temperature for an hour. Then, cover it and refrigerate for at least 3 hours or, ideally, overnight to fully set. Slice into bars before serving.

Notes

Store the bars in an airtight container in the refrigerator for up to 5 days.
You can freeze the bars for up to 2 months. Thaw in the refrigerator before serving.
Toasted coconut adds a wonderful crunch, but watch closely as it toasts quickly.

Nutrition

Serving Size: 1 bar
Calories: 270 kcal
Sugar: 16g
Sodium: 9mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24
Fiber: 1g
Protein: 3g
Cholesterol: 60mg