Coconut Lime Cheesecake Bars

Products Used

By Shelly J

Prep Time:

25m - 30m

Bake/Cook Time:

40m - 45m

Yield:

20 bars

Plan for:

4+ hours to chill

Take your taste buds to the tropics with these tangy Coconut Lime Cheesecake Bars. Made with a buttery shortbread crust, a rich and zesty cheesecake layer, and a generous dusting of sweetened flaked coconut, these Coconut Lime Cheesecake Bars have a flavor that will whisk you away in a blissful gust of warm, island breezes. Perfect for sharing with friends and family or just for treating yourself to a taste of the tropics. Their portable nature makes them just the right addition to showers, soirees, summer picnics, and celebrations of all kinds.

Rating:

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Products Used

Ingredients

Shortbread Crust

3/4 cup unsalted butter, room temperature
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour*

Lime Coconut Cheesecake Layer

2 (8 oz) blocks cream cheese, room temperature
1 (14 oz) can cream of coconut
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
2 eggs
3 tablespoons lime juice
1 teaspoon vanilla extract

Topping

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.

Directions

Preheat oven to 350°F. Line a 9x13-inch baking pan with foil and coat with nonstick spray. Set aside.
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.
Allow crust to cool for 15 minutes.
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.
When crust has cooled slightly, pour cream cheese mixture on top. Bake for 40-45 minutes, until edges are lightly golden.
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.
As soon as cheesecake is done, remove from oven and sprinkle with toasted coconut immediately.
Allow cheesecake to cool for an hour, then cover and refrigerate for at least 3 hours, or overnight.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.

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