I have a bit of a fixation with cream cheese of late. I just cannot get enough of baking recipes that use this creamy, unctuous ingredient. I also love pairing cream cheese with savoury ingredients – I am looking at you, smoked salmon – but when there is a block of cream cheese within arm`s reach I WILL turn it into a sweet treat.
These easy lime coconut cheesecake squares have the perfect combination of sweetness, crunch, creaminess, and zest. The lime saves them from being overly sweet, while punctuating the finished product with gorgeous flecks of green. If limes are thin on the ground you could try adding the equivalent of any other citrus zest.
I also included ground ginger in the base, another ingredient guaranteed to add zing and spice to baked goods. Ground ginger is quite potent so don`t be too heavy-handed with it here – I added a pinch and it was sufficient.
Lime coconut cheesecake squares are the perfect dessert for a picnic, barbecue, dinner party, or just coz. Prepare yourself for zero leftovers – this is a delicious dessert that will be gone before you can say, yum!
GATHER:
for the base:
90 grams butter melted, cooled to room temperature
1/4 cup caster sugar
3/4 cup plain flour
1/4 teaspoon baking powder
pinch ground ginger
for the cheesecake layer:
250 gram block of cream cheese, at room temperature, diced
1/3 cup caster sugar
2 tablespoons plain flour
1 egg
1 cup shredded coconut
Zest of one large lime
LET`S GET TO IT:
Preheat oven to 180C and grease and line the base of a 20cm square cake tin, leaving a 5cm overhang of paper on two opposite sides for easy removal.
In a large bowl, stir melted butter and sugar together until combined. Sift over the flour, ginger, and baking powder then mix well with a silver spoon.
Pour mixture into tin and gently press down, then bake for 10 minutes or until lightly golden – remove from oven and set aside to cool slightly. Leave oven on.
In a bowl of electric mixer beat together cream cheese and sugar until combined, then beat in egg, flour, and lime zest and until combined. Use a silver spoon to stir in coconut.
Pour cheesecake mixture over the crust. Spread evenly.
Bake for 33 to 36 minutes or until the center doesn’t jiggle anymore and the top is golden.
Cool in tin until completely cold then cut into squares.
the hungry mum 
Citrus and coconut are a perfect combination for me.
These squares look so tasty. Love everything about this combination of cream cheese, lime and coconut! 🙂
Thanks! I love tangy cheesecake recipes and this is such a snap to make (and a bit too easy to eat!)
🙂
I was at the asian shop yesterday, they were selling a kilo of limes for $1, couldnt say no to that. So I can make this bad boy today. YUM!
A buck a kilo?! BARGAIN! I would be turning some into a cocktail or two…!
OMG Mum. I love coconut and I love lime. What a great combination. I love the idea of a coconut lime cheesecake.
I know, what is it about cream cheese? These sound so lovely, coconut and lime are perfect together.