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front view of key lime cheesecake bars stacked up

Key Lime Cheesecake Bars with Coconut Macadamia Crust

Key Lime Cheesecake Bars with Coconut Macadamia Crust are creamy cheesecake bars that are so easy to make and they're bursting with fresh key lime flavor!

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For the crust:

  • 1 cup graham cracker crumbs
  • 1/4 cup unsweetened shredded coconut*
  • 1/4 cup finely chopped macadamia nuts*
  • 1 tablespoon granulated sugar
  • pinch of salt
  • 6 tablespoons unsalted butter melted

For the filling:

  • 16 ounces cream cheese softened at room temperature
  • 1 cup granulated sugar
  • 4 tablespoons plain Greek yogurt substitute with sour cream
  • 2 large eggs room temperature
  • 4 tablespoons key lime juice
  • 1 tablespoon key lime zest
  • 1 teaspoon pure vanilla extract

For the whipped cream:

  • 1/2 cup heavy whipping cream
  • 2 tablespoons granulated sugar


Prepare the crust:

  • Preheat the oven to 350 degrees. Line an 8x8" square baking pan with aluminum foil and spray with cooking spray.
  • Place the graham cracker crumbs, coconut, macadamia nuts, sugar, and pinch of salt in a small bowl and stir to combine. Add the melted butter and stir until the crumbs are coated well with the butter. Press the crust into the prepared baking dish evenly and bake for 8-10 minutes or until lightly golden brown. Cool on a wire rack while you make the filling.

Prepare the filling:

  • In a medium bowl, beat the cream cheese and sugar together at medium speed until smooth, about 1 minute. Add the Greek yogurt , eggs, key lime juice, zest, and vanilla, and beat until combined.
  • Pour the filling over the prepared crust and bake for 20-25 minutes or until the filling is set but still a bit jiggly in the center (the filling will set more as it cools). Cool completely on a wire rack then chill in the refrigerator for a minimum of 3 hours.

Prepare the whipped cream:

  • Place the heavy cream and sugar in the bowl of a stand mixer and beat at medium high until medium peaks form. Beat by hand a few seconds more until almost stiff. Set aside.
  • Grab the ends of the foil and lift the cheesecake from the pan. Cut into bars with a very sharp knife, cleaning the knife with warm water in between slices to get a clean slice. Pipe or dollop the whipped cream on top of the bars, serve, and enjoy!


  • *The coconut and macadamia nuts may be substituted for the same amount of graham cracker crumbs if you don't have them on hand.
  • Pecans are also a great substitute for the macadamias.


Serving: 1g, Calories: 247kcal, Carbohydrates: 27g, Protein: 3g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Cholesterol: 60mg, Sodium: 69mg, Fiber: 1g, Sugar: 22g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!