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- 1 ½ cups graham cracker crumbs - ½ cup unsweetened shredded coconut - ½ cup unsalted butter, melted - 1 (8 oz) package cream cheese, softened - 1 cup sweetened condensed milk To create the perfect base for these cheesecake bars, I start with graham cracker crumbs. They add a nice crunch. I mix them with unsweetened shredded coconut. This gives a tropical feel to the crust. Then, I add melted unsalted butter to bind everything together. Next comes the creamy filling. I use softened cream cheese for a smooth texture. Sweetened condensed milk makes the filling rich and sweet. This combination forms the heart of the cheesecake bars. - 1/3 cup fresh lime juice - Zest of 2 limes - 1 teaspoon vanilla extract Now, let's talk about flavor. Fresh lime juice adds a zesty kick. I also include lime zest for a deeper flavor. Vanilla extract rounds out the taste, making it well-balanced and delightful. - Extra shredded coconut For a fun touch, I sometimes sprinkle extra shredded coconut on top. It adds a nice visual and texture contrast. This simple garnish makes the bars look even more inviting. - Preheat your oven to 350°F (175°C). - In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup unsweetened shredded coconut, and ½ cup melted unsalted butter. Mix well. - Press this mixture firmly into the bottom of a greased 9x9 inch baking dish. Bake for 10 minutes, then take it out and let it cool slightly. - In a large mixing bowl, beat 1 (8 oz) package of softened cream cheese until smooth. - Gradually add in 1 cup of sweetened condensed milk. Mix until it is well combined and fluffy. - Next, add 1/3 cup of fresh lime juice, the zest of 2 limes, and 1 teaspoon of vanilla extract. Blend until everything is incorporated. - Beat in 2 large eggs, one at a time. Be careful not to overmix. - Pour the cheesecake filling over the crust in the baking dish. - Bake for 25-30 minutes. Check for doneness; the center should be set but still slightly jiggly. - Once done, remove it from the oven. Let it cool completely at room temperature. Then chill it in the refrigerator for at least 4 hours, or overnight for the best results. - Once set, cut into bars. If you like, garnish with extra shredded coconut before serving. To make a great crust, press the mixture firmly into the pan. This helps it hold together well. A good crust needs a sturdy base. I use a 9x9 inch baking dish for the best results. It gives the bars nice thickness and even cooking. Cracks can ruin your cheesecake's look. To avoid them, do not overmix the filling. Mix until just smooth. This keeps air from getting in. Also, cool the cheesecake slowly. After baking, let it sit at room temperature first. Then, chill it in the fridge for at least four hours. This helps it set without cracks. You can switch out some ingredients if needed. For sweeteners, try using honey or maple syrup instead of regular sugar. If you want a dairy-free option, look for dairy-free cream cheese. Many brands offer great taste and texture. These swaps still keep the bars creamy and delicious. {{image_2}} You can add other citrus flavors to these bars. Lemon or orange juice can brighten the taste. Just replace some lime juice with your chosen citrus. This change gives a fresh twist to the classic recipe. You might also mix in chocolate or fruit layers. Swirling in melted chocolate or fruit puree creates beautiful designs. It adds a new layer of flavor that surprises your taste buds. If you need a gluten-free option, use gluten-free graham crackers. Look for brands that offer a similar taste and texture. For vegan adjustments, replace cream cheese with a vegan cream cheese alternative. Use coconut cream for a rich texture. You can also swap eggs for flaxseed meal mixed with water. This creates a binding effect, keeping the bars together while being plant-based. Pair these cheesecake bars with sauces for extra flavor. Drizzle chocolate or caramel sauce on top for a sweet touch. You can also serve them with fresh fruit for a fun twist. For a creative presentation, cut the bars into fun shapes or use cookie cutters. Arrange them on a colorful platter, and garnish with mint leaves. This adds a pop of color and freshness to your dessert table. To keep your creamy coconut lime cheesecake bars fresh, use airtight containers. This helps to prevent air from drying them out. Place the bars in a single layer. You may also use parchment paper between layers to avoid sticking. Store them in the fridge for the best taste. You can freeze cheesecake bars to enjoy later. First, cut the bars into squares. Wrap each piece in plastic wrap. Then, place them in a freezer-safe bag or container. Label the bag with the date. To thaw, take them out of the freezer and place them in the fridge overnight. You can also thaw them at room temperature for about an hour. These delicious bars last about five days in the fridge. Be sure to check for any signs of spoilage. If you see any mold or if they smell off, it's best to throw them away. Enjoy your bars while they are fresh for the best flavor and texture! You should chill the bars for at least four hours. This helps the cheesecake set properly. If you have time, chilling overnight is even better. It enhances the flavors and makes cutting easier. Yes, you can use various crust types. If you want a gluten-free option, try almond flour or gluten-free cookies. For a twist, use chocolate cookies for a richer flavor. You can even try a nut crust for added crunch. Just ensure the crust is firm enough to support the filling. There are many fun garnishes for your cheesecake bars. You can sprinkle extra shredded coconut on top. Fresh lime slices add a nice touch, too. For a special treat, drizzle with chocolate or caramel sauce. Whipped cream also pairs well, giving it a creamy finish. This blog post outlined the key ingredients and steps for making creamy coconut lime cheesecake bars. You learned about the main ingredients, including graham cracker crumbs and cream cheese, plus flavor enhancers like fresh lime juice and zest. I shared tips for a perfect crust, variations for unique flavors, and storage guidelines. These cheesecake bars are delicious and easy to customize. Try different flavors and toppings to make them your own. Enjoy the process, and happy baking!

Creamy Coconut Lime Cheesecake Bars

Indulge in the flavors of summer with these creamy coconut lime cheesecake bars! This delightful recipe combines a crunchy graham cracker crust with a rich, zesty filling that’s sure to impress. Perfect for gatherings or a sweet treat, these bars are easy to make and irresistibly delicious. Click through to discover the full recipe and enjoy a refreshing dessert that will have everyone coming back for more!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

½ cup unsalted butter, melted

1 (8 oz) package cream cheese, softened

1 cup sweetened condensed milk

1/3 cup fresh lime juice

Zest of 2 limes

1 teaspoon vanilla extract

2 large eggs

Extra shredded coconut for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a medium bowl, combine graham cracker crumbs, shredded coconut, and melted butter until well mixed.

      Press the mixture firmly into the bottom of a greased 9x9 inch baking dish to form a crust. Bake for 10 minutes, then remove from the oven and let cool slightly.

        In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

          Gradually add in the sweetened condensed milk, mixing until well combined and fluffy.

            Add the lime juice, lime zest, and vanilla extract into the mixture and blend until incorporated.

              Beat in the eggs one at a time until just combined, being careful not to overmix.

                Pour the cheesecake filling over the prepared crust in the baking dish.

                  Bake for 25-30 minutes or until the center is set but slightly jiggly.

                    Once done, remove from the oven and cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight.

                      Once set, cut into bars, garnish with extra shredded coconut if desired, and serve chilled.

                        Prep Time: 20 min | Total Time: 4 hrs 50 min | Servings: 12