Coconut Key Lime Cheesecake Bars
These Coconut Key Lime Cheesecake Bars are the best treat! Decadently creamy, loaded on a homemade coconut graham cracker crust - these are tart, sweet and so luscious!
Ingredients
Homemade Crust
- 1 cup graham cracker crumbs (about 1 sleeve)
- 1/2 cup shredded unsweetened coconut
- 4 tbsp salted butter, melted
Cheesecake Filling
- 8 oz room temperature cream cheese
- 1/2 (7 oz.) can of sweetened condensed milk
- 2 large egg yolks
- 1/2 cup key lime juice
- 1 tbsp lime zest
- 2 tbsp coconut balsamic vinegar (omit if you don't have it!)
- homemade or store-bought whipped cream to garnish
- lime wedges to garnish
Instructions
Making the Crust
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Preheat oven to 350 degrees. Add graham cracker pieces (an entire sleeve worth) and the coconut shreds into a food processor. Pulse until they are combined and are crumbs.
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Melt the butter in a medium size bowl. Add the graham cracker coconut crumbs in that and mix until combined.
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Add parchment paper or spray non-sticking cooking spray to a 8x8 pan and then add in the graham cracker crust, pressing firmly down to form a crust. Bake at 350 for 8 minutes.
Cheesecake Filling
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Using a handheld mixer, whip the cream cheese until light and fluffy. Next, add in the condensed milk and egg yolks. Mix until combined. Lastly, add in the key lime juice and the balsamic vinegar. Beat until combined. It should have little to no lumps. Add this on top of the pre-baked crust.
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Bake for 20-22 minutes. Let cool and then chill in the fridge for at least 2 hours, you can also leave it overnight!
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Once fully chilled and set, slice into squares and garnish with graham cracker pieces, whipped cream and a lime wedge if desired.
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Store leftovers in a tightly sealed container in the fridge - can last up to 2 days!
Recipe Notes
To make homemade whipped cream, just add the heavy whipping cream to a mixing bowl and mix with a hand mixer until stiff peaks form. You can add sugar if you want but I like mine with no sugar.