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+ servings

Key Lime Cheesecake Bars with Toasted Coconut Crust

A delicious bar made with convenient products.
Course Bar, Dessert
Cuisine All-American
Keyword bars, coconut, cream cheese, key lime
Servings 8 servings
Calories 489kcal
Author Lynn / Turnips 2 Tangerines


  • 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