Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

big earl's lime cheesecake bars

emw12 avatar
Recipe by
Earl Williams
@emw12
Smiths Station, AL

My version of the old cheesecake bar. The "sugar cookie mix" is just a suggestion. I have used various flavors of cookie mixes and one is just as good as the next unless you have a personal favorite.

►
yield 36 bars
prep time 1 Hr 45 Min
cook time 1 Hr
method Bake

Ingredients For big earl's lime cheesecake bars

  • CRUST
  • 1 pkg
    sugar cookie mix unprepared (note 1)
  • 2 Tbsp
    flour
  • 1/3 c
    butter, softened
  • 1 lg
    egg (or two small)
  • FILLING
  • 2 pkg
    cream cheese (8 ounces each), at room temperature
  • 1 can
    cream of coconut (16 ounces) (note 2)
  • 2 Tbsp
    lime juice (note 3)
  • 1/2 c
    confectioners' sugar
  • 2 tsp
    coconut extract
  • 2 lg
    eggs (or four small)
  • FROSTING
  • 1 pkg
    cream cheese (8 ounce), at room temperature
  • 2 Tbsp
    butter, softened
  • 2 tsp
    coconut extract
  • 1 Tbsp
    lime juice (note 3)
  • 2 c
    confectioners' sugar
  • TOPPING
  • 8 oz
    cool whip (optional)
  • 1 1/4 c
    coconut, toasted (optional) (tip 1)
  • 1 1/4 c
    pecans, chopped (optional)

How To Make big earl's lime cheesecake bars

  • 1
    Heat oven to 350 degrees. Spray bottom and sides of 9 x 13 pan with cooking spray.
  • 2
    CRUST In large bowl, combine cookie mix, flour, butter, and egg until soft dough forms. Press evenly into bottom of pan. Bake 15-17 minutes or until lightly golden brown. Cool 15 minutes.
  • 3
    FILLING Meanwhile, in large bowl, beat cream cheese for 1 minute. Slowly add cream of coconut until well blended. Stir in lime juice, sugar and coconut extract. Add eggs, one at a time, until smooth. Spread over cookie crust. Bake 40-45 minutes or until set and golden brown around edges. Cool 20 minutes at room temperate, then refrigerate for 1 hour.
  • 4
    FROSTING In another bowl, blend together cream cheese and butter until fluffy. Add coconut extract and lime juice. Slowly add powdered sugar until well blended. Carefully spread frosting over cheesecake layer.
  • 5
    TOPPING (optional) Carefully spread the Cool Whip over the top of the cheesecake layer and then sprinkle with toasted coconut, or chopped pecans or a little of both if you want both these toppings. You may also omit the Cool Whip and just sprinkle the toasted coconut and/or nuts on top of the cream cheese layer.
  • 6
    SERVE Refrigerate 1 hour before cutting into bars. Store in refrigerator.
  • 7
    NOTE 1: You can substitute any flavor of cookie mix you like. Try your favorite. You can also substitute one package of prepared frozen cookie dough for all the ingredients in the crust. Have the frozen dough at room temperature and spread the dough into the greased pan.
  • 8
    Note 2: This is "cream of coconut" NOT coconut milk. It can usually be found in the grocery store with the cocktail mixes. I have been told that you can substitute a can of sweetened condensed milk with three tablespoons of coconut extract mixed into it, but I have never tried this substitute.
  • 9
    NOTE 3: You can use fresh lime juice or "Lime Juice from concentrate" or substitute fresh lemon juice or "Lemon Juice from concentrate". The lemon juice has a slightly different flavor from the lime juice but the bars are still good.
  • 10
    TIP 1: To toast coconut flakes sprinkle them in a jelly roll pan or on a cookie sheet. Cook in a 350 to 400 degree oven. Stir frequently so the flakes don't burn. Toast until they are a light golden brown.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT