Print Options

Back to Lime Coconut Cheesecake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Lime Coconut Cheesecake

This refreshing cheesecake's delicate flavor is complemented by a coconut crust. —Inge Schermerhorn, East Kingston, New Hampshire

10-12 ServingsPrep: 30 min. + chilling

Ingredients

1-1/2 cups flaked 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 peel
Green food coloring
1-1/2 cups heavy whipping cream, whipped
Toasted coconut and additional whipped cream, optional

Directions

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.
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
peel; beat until blended. Tint pale green with food coloring. Fold
in whipped cream. Pour over crust. Refrigerate for 5 hours or
overnight.
Carefully run a knife around the edge of pan to loosen. Remove sides

2 of 2

Lime Coconut Cheesecake (continued)

Directions (continued)

of pan. Garnish with coconut and additional whipped cream if
desired. Yield: 10-12 servings.

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