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Lime Coconut Cheesecake

 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


  • 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


  • 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.
Nutritional 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.