Lime Coconut Cheesecake Recipe

4.5 4 6
Lime Coconut Cheesecake Recipe
Lime Coconut Cheesecake Recipe photo by Taste of Home
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Lime Coconut Cheesecake Recipe

Read Reviews
4.5 4 6
Publisher Photo
This refreshing cheesecake's delicate flavor is complemented by a coconut crust. —Inge Schermerhorn, East Kingston, New Hampshire
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + chilling

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 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 of pan. Garnish with coconut and additional whipped cream if desired. Yield: 10-12 servings.
Originally published as Lime Coconut Cheesecake in Taste of Home August/September 2002, p65

Nutritional Facts

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

  • 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 peel
  • Green food coloring
  • 1-1/2 cups heavy whipping cream, whipped
  • Toasted coconut and additional whipped cream, optional
  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 peel; 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. Yield: 10-12 servings.
Originally published as Lime Coconut Cheesecake in Taste of Home August/September 2002, p65

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Reviews forLime Coconut Cheesecake

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Kitten29 User ID: 7249274 205052
Reviewed Sep. 10, 2014

"Looks great!"

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Sprucetree18 User ID: 6006412 135492
Reviewed Sep. 9, 2013

"Delicious and easy. Will make this again for sure!"

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MS LISA User ID: 5279129 80221
Reviewed Apr. 8, 2013

"Excellent as written. No need to change a thing. Thank you so much for a great, great recipe. Definitely a "keeper" !!"

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bettina_bettina_TX User ID: 681593 64001
Reviewed Aug. 21, 2011

"This is my all time go-to recipe when I can't think of any dessert to bring to a gathering. It is absolutely the best. I'm making it again this week for a baby shower that I'm co-hosting. I will probably make three of them."

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