Ingredients

CRUST

• Cooking spray

• 1 1/4 c. 

  (150 g.) finely ground graham cracker crumbs (from about 10 crackers)

• 1/2 c. 

  (27 g.) unsweetened shredded coconut

• 6 tbsp. 

  unsalted butter, melted

• 1/4 c. 

  (50 g.) granulated sugar

• 1/4 tsp. 

  kosher salt

FILLING

• 2 

  (8-oz.) blocks cream cheese, room temperature

• 1/3 c. 

  (67 g.) granulated sugar

• 3 

  large eggs

• 1/2 c. 

  coconut cream (from a 14-oz. can)

• 1/3 c. 

  fresh Key lime juice

• 1/2 tsp. 

  coconut extract

• 1/4 tsp. 

  kosher salt

• Whipped cream, for topping

• 1/2 c. 

  toasted sweetened shredded coconut flakes

• Key lime zest and wheels, for serving

Directions

• Directions

• CRUST

  • Step 1Preheat oven to 325°. Grease a 9" square baking pan with cooking spray and line pan with parchment, leaving an overhang on 2 opposite sides. Grease parchment with cooking spray.
  • Step 2In medium bowl, combine graham cracker crumbs, coconut, butter, granulated sugar, and salt. Transfer to prepared pan and gently press into an even layer.
  • Step 3Bake crust until lightly golden brown, 10 to 12 minutes. Transfer to a wire rack and let cool.

• FILLING

  • Step 1In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and granulated sugar until light and fluffy, about 2 minutes. Beat in eggs, coconut cream, Key lime juice, coconut extract, and salt until smooth. Pour filling into crust.
  • Step 2Bake cheesecake until just set, 40 to 45 minutes. Let cool completely in pan. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
  • Step 3Using parchment overhang, lift cheesecake from pan and transfer to a cutting board. Slice into bars.
  • Step 4Top with whipped cream, coconut, lime zest, and lime wheels. Serve chilled.