Key Lime Cheesecake Bars

Key Lime Cheesecake Bars with Coconut Crust are super, duper delicious and a breeze to make. One bite and you’ll keep coming back for more. Several convenient products are combined together to bring this yummy dessert to life. Krusteaz Key Lime Bar Mix, Trader Joe’s coconut chips and Nellie and Joe’s Key Lime Juice. Even though this dessert is made with convenient products, it tastes like you made it from scratch.

key lime cheesecake
key lime cheesecake


Key Lime Cheesecake Bars with Toasted Coconut Crust are absolutely delicious. A very refreshing bar made with a boxed key lime bar mix, making this recipe fast and easy too. I made these tangy and tasty Key Lime Bars with Krusteaz Key Lime Bar Mix. They turned out fantastic! I have used Krusteaz products for sometime now and no matter what I’ve made the end results were big on home-made flavor.

Give Them a Try

As far as the bar mixes, I have tried the Lemon Bar Mix and Raspberry Bar Mix, both are excellent. I’ve also tried the Belgian waffle mix, cornbread and muffin mixes with the same great results. If you have never tried Krusteaz products before, you need to pick up a few boxes and give them a try, you won’t be disappointed. The recipe for key lime cheesecake bars was found on the box of key lime bars. Krusteaz knows how to make bars!

Key Lime Cheesecake Bars with Toasted Coconut Crust

A delicious bar made with convenient products.
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  • 1 box Krusteaz Key Lime Bar Mix
  • 1 pouch complete crust (from box)
  • 1/3 cup toasted coconut chips, coarsely chopped, (Trader Joe's)
  • 12 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon finely grated key lime zest
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons key lime juice, (Nellie & Joe's Key Lime Juice)
  • 1 pouch key lime filling mix (from box)
  • 1/3 cup water
  • 2 tablespoons key lime juice
  • 1/2 teaspoon finely grated key lime zest
  • 3 eggs


  • Preheat oven to 350 Lightly grease 8 x 11 x 2 inch baking dish
  • In a medium bowl, stir together complete crust pouch and toasted coconut. Press crust mixture firmly into bottom of pan. *no other ingredients are needed* Bake 8 minutes. Crust will be light colored. Remove from oven, set aside.
  • Place cream cheese and sugar in a medium bowl. With electric mixer, mix on low speed until smooth. Add 1 egg, key lime zest, vanilla extract and key lime juice. Continue to mix on low speed until smooth. Pour cream cheese mixture evenly over hot crust.
  • In a medium bowl whisk together; full pouch of key lime filling mix, water, lime juice, lime zest and eggs. Whisk until eggs are well incorporated. Pour key lime filling over cream cheese layer. Bake for 35 to 40 minutes or until center does not jiggle when shaken. Cool completely.
  • Garnish with toasted coconut chips. Cut into squares.
  • Store in the refrigerator
  • *Note: During baking the filling and cream cheese layer trade places.


Serving: 1g, Calories: 489kcal, Carbohydrates: 69g, Protein: 8g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 129mg, Sodium: 640mg, Potassium: 139mg, Fiber: 1g, Sugar: 42g, Vitamin A: 690IU, Vitamin C: 1.5mg, Calcium: 190mg, Iron: 2mg
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key lime cheesecake