Coconut Lemon-Lime Cheesecake Bars

9 x 13 pan

 

1 1/2 cups flour

1 cup flaked coconut (plus an additional 1/2 cup for topping) toasted*

1/4 tsp. salt

1/2 cup powdered sugar

3/4 cup unsalted butter, room temperature

8 ounces cream cheese at room temperature

1 cup sugar

1/4 cup flour

3 eggs

1/4 cup lime juice + 2 tsp. lime zest

1/4 cup lemon juice + 2 tsp. lemon zest

 

For serving: whipped cream and toasted coconut

 

Preheat the oven to 350 degrees. For the crust: Mix the flour, toasted coconut, salt and powdered sugar. Add the butter and beat until smooth. Press into a prepared 9 x 13 pan.

 

Filling: In another bowl, beat the cream cheese until fluffy. Add the sugar and flour and beat until smooth. Add the eggs, lemon juice and zest and the lime juice and zest. Beat until smooth. Pour over crust and smooth evenly over the crust. Bake 25-30 minutes until set.

 

To serve, top with a dollop of whipped cream and sprinkle with some toasted coconut.

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*To toast the coconut: Preheat the oven to 325 degrees. Spread the coconut on a baking sheet. Bake 5-7 minutes stirring frequently.