Description
A refreshing and creamy no-bake cheesecake infused with coconut and lime flavors, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1/2 cup coconut cream
- 1/4 cup fresh lime juice
- Zest of 1 lime
- 1 cup shredded coconut, toasted (for garnish)
Instructions
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to set while preparing the filling.
- In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- Add the heavy whipping cream, coconut cream, lime juice, and lime zest. Beat until the mixture is well combined and fluffy.
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
- Before serving, garnish with toasted shredded coconut.
Notes
- For a stronger lime flavor, add more lime juice and zest to the filling.
- Make sure to use full-fat cream cheese for the best texture.
- To toast shredded coconut, place it in a dry skillet over medium heat, stirring frequently until golden brown.
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 24
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 70
Keywords: no-bake coconut lime cheesecake, coconut lime cheesecake recipe, easy cheesecake, summer dessert, tropical cheesecake