Coconut Key Lime Cheesecake Bars

The Delish Test Kitchen is historically a big fan of dessert mashups (we see you, brookie), but I’m upping the ante in this recipe by combining three sweets instead of just two. The best of Key lime pie, coconut cream pie, and cheesecake all combine in these dessert bars, turning them into one next-level treat. Key lime bars are great and all, but adding some tropical coconut flavor will make these bars one to remember at your next summer potluck. Here’s what you need to know:

The key ingredients:

• The crust. Let’s start at the bottom, with the gotta-have-it graham cracker crust, which is non-negotiable for both cheesecake and Key lime pie. Adding some shredded coconut to the graham cracker mixture adds tropical vibes and a toasty, nutty flavor.
• The filling. The filling is a mixture of sweetened cream cheese, fresh Key lime juice, and a double dose of coconut from coconut cream and coconut extract. When you’re shopping, make sure you buy coconut cream, not coconut milk. Coconut cream has a higher fat content than coconut milk (less water, more coconut) and is thicker, which means it’s better for creating a rich, creamy cheesecake. If you can’t find coconut extract, you can swap in vanilla.
• Do I really have to use Key limes? I like using Key limes because they have a floral, aromatic flavor that standard limes can’t match. They’re much smaller than standard limes and often have a yellowish tint to their skin. You can find them fresh in the produce section of some grocery stores, often packaged in mesh bags. Keep in mind that you’ll need more Key limes than regular limes because they’re so little. If you can’t find fresh Key limes, you can use high-quality bottled Key lime juice.

Top tips for presenting these bars:

• Let it chill. Make sure the cheesecake is fully and thoroughly chilled so the dessert will cut nicely and hold up.
• Slice it right. Before you start slicing, fill a tall glass with hot water and have it nearby. Dip your knife in the hot water, wipe it off with a paper towel, and then slice. Repeat that process before each cut.
• Topping your bars. I like to top each bar with a dollop of whipped cream and a sprinkling of toasted sweetened coconut flakes. Store-bought whipped cream works, though I’m always a fan of homemade whipped cream if you can swing it. I went with toasted sweetened shredded coconut, but you can swap in toasted coconut flakes or untoasted coconut. For a real pastry-case-worthy presentation, cut thin wheels of Key limes into quarters, creating itty bitty lime wedges, then put one on top of each bar.

Did you make this recipe? Tell us all about it in the comments!