1 ½cups (150g)graham cracker crumbs (approximately 10 full sheets)
¼cup (23g)unsweetened shredded coconut
Key Lime Cheesecake Filling
16 oz (550g)cream cheese
⅓cup (75g)Greek yogurt
1 ¼ cups (156g)powdered sugar
⅓cup (80 mL)Key lime juice (I used 7 key limes; results will vary)
1 tablespoonKey lime zest
1cup (250 mL)heavy cream
1teaspoon (5 mL)vanilla extract
½cup (125 mL)heavy cream, for topping (optional)
2key limes, for topping (optional)
Graham Cracker Crust
Preheat oven to 350 degrees F. (I realize this is a no-bake recipe, but the 12 minutes you spend to bake the crust will be worth it for some extra color, deeper flavor, and a slightly more solid crust at warmer temperatures.) If you choose to skip baking the crust, chill it in the fridge or freezer for at least 30 minutes prior to filling.
Line a 9 x 9 metal pan with parchment paper, allowing it to overhang by several inches on two sides.
In a large bowl, combine the graham cracker crumbs, shredded coconut and melted butter. Stir until butter is completely incorporated and no dry crumbs remain. Pour the mixture into the prepared pan and spread evenly to cover the entire base of the pan. Using the base of a flat item such as a glass or measuring cup, press the crumb mixture firmly to compress the crust.
Bake for 12 minutes. Remove from oven and set aside to cool.
Key Lime Cheesecake Filling
In a stand mixer with the paddle attachment, beat the cream cheese until smooth, creamy and light. Add Greek yogurt and mix to combine.
Add powdered sugar and mix slowly until incorporated. Scrape down the sides of the bowl.
Add Key lime juice and mix on low at first to avoid splashing. Continue to mix until fully blended. Incorporate the lime zest with a spatula or spoon (I always find that it gets stuck to the mixer attachments and doesn't blend in well).
Transfer cream cheese mixture to a large bowl (if you don't have a spare stand mixer bowl) and set aside.
In the clean bowl of a stand mixer with the whisk attachment, beat heavy cream and vanilla on medium-high until stiff peaks form.
Using a spatula, gently fold the whipped cream into the cream cheese mixture. Pour the filling into the prepared 9 x 9 pan. Using an offset spatula, spread out the filling and smooth out the top. Cover carefully with aluminum foil (try not to let the foil touch the cream cheese surface to maintain that nice smooth look). Refrigerate overnight.
Remove from the fridge, lift out of the pan using the parchment paper flaps, and place onto a cutting board. Cut into bars. If desired, top with whipped cream and thinly sliced cross sections of key lime.
Using the whisk attachment, beat ½ cup heavy cream, sugar and vanilla in the bowl of a stand mixer until stiff peaks form. Place whipped cream into a piping bag prepared with a jumbo french star piping tip. Pipe a large star in the corner of each bar.
Use an offset spatula or the back of a spoon placed halfway across the star to press down and drag the whipped cream in a curving motion. This will create the shooting-star shape seen here.
Thinly slice cross-sections of two key limes to create circles. Using a sharp knife, cut ¾ of the way across the center of each circle, leaving the remaining ¼ intact. Twist one cut end away from the other and place on top of the the whipped cream star.
No Bake Key Lime Cheesecake Bars https://www.theflouredtable.com/no-bake-key-lime-cheesecake-bars/