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No Bake Coconut Lime Cheesecake Bars

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These no-bake Coconut Lime Cheesecake bars are creamy, rich, and full of tropical flavor. Best of all, they’re super easy to make!

three coconut lime cheesecake bars stacked

Today is National Cheesecake Day! SAY WHAT?! Yes! National cheesecake day. Out of all the food holidays that do exist, this one hold a special place in my heart. I am cheesecake obsessed. It’s one of those desserts that I only allow myself to eat on rare and special occasions. Mostly because they are so loaded with calories. #sorryimnotsorry.

Here’s the thing. I have no idea how to actually make a cheesecake at home. Sure, I can follow a recipe, and that is what I did. This past weekend, I successfully made my first homemade cheesecake (following a recipe of course). I was all intimidated by the water bath, but let’s be serious, there is no reason to be afraid of it.

I did consult my BBF (best blogging friend) Lindsey for her cheesecake wisdom. That girl bakes one mean cheesecake. Now I am all ready to make cheesecake every day!

side view of a cheesecake bar with another bar and a lime slice in the background

However, today, for National Cheesecake Day I am sharing my favorite kind of cheesecake, the no-bake kind. I’ve got a few different no-bake cheesecake recipes on my blog, and this is right up there in my top 3 favorites.

These No-bake Coconut Lime Cheesecake Bars are so light and smooth it almost tastes like mousse.

The filling is a combination of homemade whipped cream, a hint of brown sugar, zested limes and flaked coconut. All of these things are combined with a graham cracker crust to create one of those desserts I would categorize as “hard to resist”. As in, get them out of my house before I eat the whole pan myself.

I learned after making my Coconut Cream Pie Cookies that homemade whipped creams helps to create the most tasty mousse texture. Of course, you can substitute Cool Whip instead, and I am a fan of Cool Whip. However, I wanted to try something different with these bars, and I am so glad I did.

two cheesecake bars stacked

These bars remind me of my trip to Miami in May. I had my first key lime pie, which tasted much like a cheesecake. The only thing that makes these bar not “key lime” is that I can’t usually find key limes in my area. So I use regular limes instead. These bars are sprinkled with a little macadamia nut because why not?

Feel free to dive right into this pan, after you let them set for a couple of hours of course. If you need me, you can find me eating a piece of cheesecake, it’s a national holiday after all!

 

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side view of a coconut lime cheesecake bar

No Bake Coconut Lime Cheesecake Bars

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Chill Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 12-16 pieces

Description

These no-bake Coconut Lime Cheesecake bars are creamy, rich, and full of tropical flavor. Best of all, they’re super easy to make!

Ingredients

For the crust

  • 2 pkg Graham crackers (about 3 cups of crumbs)
  • 3 tbsp Brown sugar
  • 67 tbsp Unsalted butter
  • 2 tbsp Corn syrup

For the filling

  • 2 C Heavy cream
  • 1/4 C Powered sugar
  • 16 oz Cream cheese
  • 1/4 C Brown sugar
  • 2 tbsp Heavy whipping cream
  • 2 tsp Coconut extract
  • Zest of 2 limes
  • Juice of half a lime
  • 3/4 C Shredded coconut
  • 1/4 C Macadamia nuts, chopped

Instructions

  1. Prepare the crust by grinding the graham crackers into a fine crumb. Combine with brown sugar.
  2. Melt butter (6 tbsp) in a microwave safe bowl and pour over graham cracker crumbs. Add corn syrup. Stir until graham cracker crumbs are fully coated. If still dry, add 1 more tablespoon of melted butter.
  3. Gently press crust into a 9×13” pan. Set aside.
  4. To prepare the filling, make the whipped cream. Combine heavy whipping cream with powdered sugar. Whip with the wire whisk attachment on medium-high until stuff peaks form. Refrigerate to keep cold.
  5. Beat cream cheese and brown sugar on medium-high speed for 2-3 minutes. Add heavy cream and beat on high for another 2 minutes.
  6. Add coconut extract and zest in the limes. Squeeze the juice of half a lime into the cream cheese mixture. Beat into cream cheese until well mixed.
  7. Add shredded coconut and beat to combine.
  8. Remove the whipped cream from the refrigerator and gently fold into the cream cheese mixture until mixed. Take care so as not to deflate the whipped cream. Pour over crust and spread with a knife to distribute evenly.
  9. Use a food processor to grind macadamia nuts into crumbs. Sprinkle over top of the bars.
  10. Refrigerate for 2-4 hours. Keep refrigerated.
  • Category: Dessert
  • Method: Refrigerator
  • Cuisine: American

Keywords: no bake cheesecake, easy dessert recipes, no bake desserts

Leave a Comment

Recipe rating

46 Responses
  1. Devit Clark

    Wow, that is the best recipe idea. I read your blog and find the best idea about your recipe. Thanks for sharing with us. I think I will try it.

  2. The Domestic Rebel

    These are so tropical and dreamy! Makes me feel like I’m sitting on the beach, sipping a pina colada and being fanned by sexy Miami chefs. Oops, did I say that out loud? 😉 But really, I adore these & you and miss you like crazy!

  3. Lisa @ Wine & Glue

    It cracks me up that you had never made a cheesecake before, because you seem like such a baking genius!! Take these for example, perfect! I want to face plant in that whole pile! Pinned!

  4. holly waterfall

    yup. totally intimidated by full-size cheesecakes (although they really aren’t quite as hard as they seem)… but these look absolutely fantastic and sound delicious!!

  5. Karyn - Pint Sized Baker

    These cheesecake bars look GREAT! I can never but my bars square… they are always different sizes. Your’s are perfect!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      HAHA! Well there’s certainly no science I can share with you, expect that I cut the edges around the outside and eat them for myself LOL

  6. Lindsey @ American Heritage Cooking

    The water bath kind of scares me too! Which is why my first and only cheesecakes were of the mini variety! No bake does my mini cheesecakes one better! So easy! I’m loving coconut these days! Your bars look delicious!

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