Coconut Lime Cheesecake Bars

By dorchuk

Ingredients

• Crust
• 1 pkg. sugar cookie mix, unprepared
• 2 Tbls. flour
• 1/3 c. butter, softened
• 1 egg
• Filling
• 2 pkgs. (8 oz.) cream cheese
• 1 can (16 oz.) cream of coconut
• 3 Tbls. lime juice
• 2 eggs
• 1 tsp. coconut extract
• Frosting
• 1 pkg. (8oz.) cream cheese
• 2 Tbls. butter
• 1 tsp. coconut extract
• 1 Tbls. lime juice
• 2 c. powdered sugar
• 1 1/4 c. coconut, toasted
• 2 Tbls. lime peel (optional)

Details

Servings 1
Adapted from favfamilyrecipes.com

Preparation

Step 1

1 pkg. sugar cookie mix, unprepared

Heat oven to 350 degrees. Spray bottom and sides of 9x13 pan with cooking spray.

In large bowl, combine crust ingredients until soft dough forms. Press evenly into bottom of pan. Bake 15-17 minutes or until lightly golden brown. Cool 15 minutes.

Meanwhile, in large bowl, beat cream cheese for 1 minute. Slowly add cream of coconut until well blended. Stir in lime juice and coconut extract. Add eggs, one at a time, until smooth. Spread over cookie crust. Bake 40-45 minutes or until set and golden brown around edges. Cool 20 minutes at room temperate, then refrigerate for 1 hour.

In another bowl, blend together cream cheese and butter until fluffy. Add coconut extract and lime juice. Slowly add powdered sugar until well blended. Carefully spread frosting over cheesecake layer. Sprinkle with toasted coconut and lime peel. Refrigerate 30 minutes before cutting into bars. Store in refrigerator.

It’s not coconut milk. It is usually used in drink mixes. You will find it near the alcoholic drink mixers (even though it’s non alcoholic). It is used in drinks like piña coladas…