"lime in the Coconut" Frosted Cheesecake Bars

Name: "lime in the Coconut" Frosted Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (17 1/2 ounce) envelopebetty crocker sugar cookie mix; 2 tablespoons Gold Medal all-purpose flour; ⅓ cup butter or ⅓ cup margarine, softened; 1 egg, slightly beaten; 16 ounces cream cheese, softened; 1 (16 ounce) can cream of coconut (not coconut milk); 3 tablespoons lime juice; 1 teaspoon vanilla; 2 eggs; 1 (12 ounce) containerbetty crocker whipped cream cheese frosting; 1 ¼ cups coconut, toasted; 2 teaspoons lime zest

Servings: persons

1 (17 1/2 ounce) envelopebetty crocker sugar cookie mix
2 tablespoons Gold Medal all-purpose flour
⅓ cup butter or ⅓ cup margarine, softened
1 egg, slightly beaten
16 ounces cream cheese, softened
1 (16 ounce) can cream of coconut (not coconut milk)
3 tablespoons lime juice
1 teaspoon vanilla
2 eggs
1 (12 ounce) containerbetty crocker whipped cream cheese frosting
1 ¼ cups coconut, toasted
2 teaspoons lime zest

1
Heat oven to 350F Spray bottom and sides of 13x9-inch pan with cooking spray.
2
In large bowl, stir cookie base ingredients until soft dough forms.
3
Press evenly in bottom of pan.
4
Bake 15 to 18 minutes or until golden brown.
5
Cool 15 minutes.
6
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy.
7
Beat in cream of coconut until well blended.
8
Beat in lime juice, vanilla and 2 eggs until smooth.
9
Spread over cookie base.
10
Bake 40 to 45 minutes or until set and light golden brown on edges.
11
Cool 30 minutes at room temperature.
12
Refrigerate 1 hour to cool completely.
13
Carefully spread frosting over filling.
14
Sprinkle with coconut and lime peel.
15
Cover; refrigerate 30 minutes.
16
For bars, cut into 6 rows by 4 rows.
17
Store covered in refrigerator.

934

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (17 1/2 ounce) envelopebetty crocker sugar cookie mix, 2 tablespoons Gold Medal all-purpose flour, ⅓ cup butter or ⅓ cup margarine, softened, 1 egg, slightly beaten, and more.

Yes, "lime in the Coconut" Frosted Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!