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Coconut Lime Cheesecake Bars
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Coconut Lime Cheesecake Bars
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These tangy Coconut Lime Cheesecake Bars are made with a shortbread crust and topped with sweetened flaked coconut. Super easy to transport for showers, parties, or any time you want to share.

Prep time
0:25 to 0:30
Bake/Cook time
0:40 to 0:45
Plan for

4+ hours to chill

20 bars
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Coconut Lime Cheesecake Bars
Extra Fine Granulated Sugar
Prep time :
0:25 to 0:30
Bake/Cook time :
0:40 to 0:45
Plan For

4+ hours to chill

Yield :
20 bars


Shortbread Crust

Cheesecake Layer


  • 3/4 cup sweetened flaked coconut

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Line a 9x13-inch baking pan with foil and coat with nonstick spray. Set aside.
  2. In the bowl of a stand mixer, mix butter and sugar together for 1 minute on medium speed. Add vanilla and mix for an additional 30 seconds. Turn mixer to low and slowly add flour, mixing until just incorporated. Press dough into prepared pan and bake for 20 minutes, or until lightly golden.
  3. Allow crust to cool for 15 minutes.
  4. Meanwhile in a clean bowl of a stand mixer fitted with the paddle attachment, mix cream cheese and sugar until smooth. Add cream of coconut and mix for 1 minute, or until no lumps remain. Add eggs, lime juice, and vanilla and mix until evenly incorporated, scraping sides of bowl as necessary.
  5. When crust has cooled slightly, pour cream cheese mixture on top. Bake for 40-45 minutes, until edges are lightly golden.
  6. While cheesecake is baking, toast coconut in a nonstick skillet over low heat until golden. Stir frequently and watch closely, as coconut can go from brown to burned quickly.
  7. As soon as cheesecake is done, remove from oven and sprinkle with toasted coconut immediately.
  8. Allow cheesecake to cool for an hour, then cover and refrigerate for at least 3 hours, or overnight.


Recipe developed for Imperial Sugar by Shelly Jaronsky@CookiesandCups.

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