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| Lime Cheesecake Bars |
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Zest of 1 lime (optional, for extra flavor)
- 16 oz (450 g) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup sour cream
- 2 tablespoons fresh lime juice
- Zest of 2 limes
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- Zest of 1 lime
- Optional: thin lime slices for decoration
1. Prepare the Crust
Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, allowing the edges to hang over the sides for easy lifting later.
In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the texture resembles wet sand. If you want an extra burst of lime flavor, add zest directly into the crust mixture.
Press the crumb mixture firmly into the bottom of the prepared pan, making sure the layer is even and compact. A flat-bottomed glass works wonderfully for this. Bake the crust for 8–10 minutes, just until lightly golden. Remove from the oven and let it cool while you prepare the filling.
2. Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy—no lumps should remain. Add the sugar and continue beating until the mixture becomes fluffy.
Next, beat in the eggs one at a time, mixing on low speed to avoid incorporating too much air. Stir in the sour cream, lime juice, lime zest, and vanilla extract. Mix just until everything is fully combined, being careful not to over-mix.
Pour the silky cheesecake filling over the cooled crust, smoothing the surface with a spatula.
3. Bake the Cheesecake Bars
Bake for 30–35 minutes, or until the center is set but still slightly jiggly when the pan is gently shaken. Do not overbake—this helps keep the bars creamy and tender.
Once baked, turn off the oven, open the door slightly, and let the cheesecake cool inside for about 15 minutes. Then transfer to a wire rack to cool for an additional hour. Finally, place the pan in the refrigerator and chill for at least 3 hours, or overnight for best texture.
4. Toast the Coconut
While the cheesecake chills, toast the shredded coconut in a dry pan over medium heat. Stir constantly until it turns a beautiful golden brown. Be careful—coconut burns easily. Remove from heat and let it cool completely.
5. Finish and Serve
Once the cheesecake is fully chilled, lift it out of the pan using the parchment overhang. Spread the toasted coconut evenly over the top, then sprinkle with fresh lime zest. For an extra decorative touch, garnish with thin lime slices.
Cut into bars using a sharp knife, wiping the blade between cuts for clean edges. Serve cold for the best flavor and texture.
Tips for Success
- Room temperature cream cheese is essential for a smooth filling—no lumps, no graininess.
- Do not rush the cooling process. Slow cooling prevents cracks and keeps the texture silky.
- Add extra lime juice if you prefer a tangier cheesecake
- Make ahead: These bars taste even better on the second day, once the lime flavor fully develops.
- Optional twist: Add a thin drizzle of white chocolate over the coconut for extra sweetness.
These Toasted Coconut and Lime Cheesecake Bars bring sunshine to your table with every bite. Their tropical aroma, creamy filling, and crunchy topping create a dessert that feels both comforting and refreshing. Whether for celebrations or simple moments of indulgence, this recipe is a guaranteed crowd-pleaser.
Enjoy your meal! 🌿🍰
