Try This Coconut Key Lime Cheesecake Bars Recipe

YIELDS: 16 serving(s) PREP TIME: 15 mins TOTAL TIME: 3 hrs  CAL/SERV: 290

INGREDIENTS: FOR CRUST Cooking spray 1 1/4 c. (150 g.) finely ground graham cracker crumbs (from about 10 crackers) 1/2 c. (27 g.) unsweetened shredded coconut 6 tbsp. unsalted butter, melted 1/4 c. (50 g.) granulated sugar 1/4 tsp. kosher salt

INGREDIENTS: FOR FILLING 2 (8-oz.) blocks cream cheese, room temperature 1/3 c. (67 g.) granulated sugar 3 large eggs 1/2 c. coconut cream (from a 14-oz. can) 1/3 c. fresh Key lime juice 1/4 tsp. coconut extract 1/4 tsp. kosher salt Whipped cream, for topping 1/2 c. toasted sweetened shredded coconut flakes Key lime zest and wheels, for serving

Step 1: First, preheat the oven to 325°. Apply cooking spray to a 9-inch square baking pan, then line it with parchment paper, allowing overhang on two opposing edges. Use cooking spray to grease the parchment.

DIRECTIONS FOR CRUST:

Step 2: Combine the butter, coconut, graham cracker crumbs, granulated sugar, and salt in a medium-sized bowl. Place in the ready pan and press lightly to form a smooth layer.

Step 3: Bake crust for 10 to 12 minutes, or until softly golden brown. After transferring, chill on a wire rack.

DIRECTIONS FOR FILLING:

Step 1: Beat cream cheese and granulated sugar in a large bowl for about two minutes on medium-high speed with a handheld mixer until light and fluffy. To make the mixture smooth, beat in eggs, coconut cream, Key lime juice, coconut extract, and salt. Fill crust with filling.

Step 2: Bake cheesecake for 40 to 45 minutes, or until it's just set. Allow pan to cool fully. After covering with plastic wrap, chill for approximately two hours.

Step 3: Lift the cheesecake out of the pan and place it on a chopping board using the overhanging parchment. Cut into bars.

Step 4: Add coconut, lime zest, lime wheels, and whipped cream over top. Present cold.

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