Add heavy cream and beat on high for another 2 minutes. I found your recipe for the Coconut Lime Cheesecake Bars, which I would like to bake. or what amount? Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level. Thanks! Change ). If you want a stronger coconut taste, you can add more. We can’t wait to see what you’re cooking and share it on our website! *, Crazy obsessed with desserts and snowboarding. I did consult my BBF (best blogging friend) Lindsey for her cheesecake wisdom. Im not sure what ive done wrong. Because so many viewers have had trouble finding a sugar cookie mix that works, we have added an option for a homemade sugar cookie crust. There is no way you can eat just one! Thank you so much! :-) See below! Heat oven to 350 degrees. These Coconut Lime Cheesecake Bars are heavenly, or maybe I should say sinful. Christmas Salad with Creamy Poppy Seed Dressing, Lasagna Soup (with European canned tomatoes). This past weekend, I successfully made my first homemade cheesecake (following a recipe of course). Coconut freezes well and so do the other ingredients. . Follow Beyond Frosting: Facebook | Twitter | Pinterest | Instagram |. Make sure you spray the pan with non-stick spray! Stir in lime juice and coconut extract. Press evenly into the bottom of pan. They look delicious. Sprinkle with toasted coconut and lime peel. Add eggs, one at a time, until smooth. Thanks for asking! I was wondering if the filling should have some sweetness by adding sugar or some other sweetner to it. * Cream of coconut can be found near alcoholic beverage area in the grocery store. I hope you enjoy my easy dessert recipes! Elisabeth, thank you so much for your comment! Denise. My favorite desserts are cheesecakes, cupcakes and a good soft sugar cookie. It’s one of those desserts that I only allow myself to eat on rare and special occasions. This crust recipe works great with these Coconut Lime Cheesecake Bars. Words cannot describe how good these Coconut Lime Cheesecake Bars are! I’ve got a few different no-bake cheesecake recipes on my blog, and this is right up there in my top 3 favorites. Press evenly into bottom of pan. What a nice comment! COPYRIGHT 2020 BEYOND FROSTING, ALL RIGHTS RESERVED. I’m not sure if you’ve sourced Cream of Coconut yet but I found some at a Sobey’s in Edmonton. Add coconut milk, lime zest, and lime juice; beat at low speed until blended. Your email address will not be published. Preheat oven to 400°F. However, today, for National Cheesecake Day I am sharing my favorite kind of cheesecake, the no-bake kind. Pour over baked, cooled … I am cheesecake obsessed. Those are great ideas for making these bars healthier. Easy and delicious, these cheesecake bars … Set aside. My husband said I could throw some sausage in there with a little syrup and call it breakfast. Please enter an Access Token on the Instagram Feed plugin Settings page, Copyright © 2020 Favorite Family Recipes • All Rights Reserved • Privacy Policy • Terms and Disclosure • Site Design by Emily White Designs. Hope that helps. These bars remind me of my trip to Miami in May. I love how you put your website together and most of all how easy your recipes are to print and only need 1 page can’t wait to try some of them. Sprinkle with toasted coconut and lime peel. You have to try them for yourself! I am also going to top it with a (Fat Free sour cream, egg Splenda baking sugar) and bake for another 15-20 minutes until set. Blend butter and sugar together, add yolks. Bake 40-45 minutes or until set and golden brown around edges. Today is National Cheesecake Day! Take these for example, perfect! If you need me, you can find me eating a piece of cheesecake, it’s a national holiday after all! Oh, and mint chip ice cream! #sorryimnotsorry. This recipe also works great with a graham cracker crust which is only 3 ingredients: 3 cups finely ground graham cracker crumbs, 2/3 cup sugar, and 6 tablespoons butter. Other than that, I can’t figure out why it would be runny. Do you know if these can be frozen? The only thing that makes these bar not “key lime” is that I can’t usually find key limes in my area. I want to face plant in that whole pile! Bake at 400 degrees for 10 minutes. They are plenty sweet on their own but you can add sugar if you are worried about it! I made these for a holiday cookie exchange and won “best-all-around!” I add an extra Tbsp of lime juice to both the filling and frosting because I like the extra tang. Thank you for asking! These No-bake Coconut Lime Cheesecake Bars are so light and smooth it almost tastes like mousse. But really, I adore these & you and miss you like crazy! Hope this helps! Refrigerate 30 minutes before cutting into bars. Don’t forget to save your favorite recipes to your recipe box with the button! Pulse macadamia nuts and coconut flakes in a food processor until they form a crumbly mixture. If you loved our coconut cake recipe, you’ve got to try these! Now you know….coconut cream absolutely does not work in this recipe unless you want quiche or flan. Blend butter and sugar together, add yolks. Here’s the thing. For best results, store them in an airtight container or wrap them in plastic wrap and then foil or a heavy-duty freezer bag. Slowly add powdered sugar until well blended. The filling is a combination of homemade whipped cream, a hint of brown sugar, zested limes and flaked coconut. Add eggs, one at a time, until smooth. Meanwhile, in large bowl, beat cream cheese for 1 minute. I even went to check out our local Liquor Store, but no luck. Be sure to check out what everyone else is making for National Cheesecake Day. Add coconut extract and lime juice. whisk attachment and whip on medium-high speed until stiff peaks form Add shredded coconut and beat to combine. A coconut and lime filled cheesecake bar with a buttery graham cracker crust.