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Lime Coconut Cheesecake

Total Time

Prep: 30 min. + chilling

Makes

12 servings

This refreshing cheesecake's delicate flavor is complemented by a coconut crust. —Inge Schermerhorn, East Kingston, New Hampshire
Lime Coconut Cheesecake Recipe photo by Taste of Home

Ingredients

  • 1-1/2 cups sweetened shredded coconut
  • 3 tablespoons ground macadamia nuts or almonds
  • 3 tablespoons butter, melted
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 3/4 cup sugar
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup lime juice
  • 1 tablespoon grated lime zest
  • Green food coloring
  • 1-1/2 cups heavy whipping cream, whipped
  • Toasted coconut and additional whipped cream, optional

Directions

  1. In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack.
  2. In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight.
  3. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.

Nutrition Facts

1 piece: 312 calories, 25g fat (16g saturated fat), 69mg cholesterol, 128mg sodium, 20g carbohydrate (18g sugars, 1g fiber), 3g protein.

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