This recipe is not necessarily a whip up on a Wednesday night kind of recipe, as there are several steps and some time needed to chill it in the freezer. That being said, the steps are SO easy and the end result is a really stunning and delicious cheesecake. You just put the lime (cheesecake) in the coconut (crust) and shake it all up! Just kidding, don’t shake it, nothing good will come of shaking it. I just can’t resist a terrible joke. I made this cheesecake for a friend’s birthday party and it was a hit. It’s prettier than most of my desserts and for that I’m so grateful because there’s nothing like presenting a dessert at a party and sheepishly assuring folks it will taste better than it looks.
My mistake in making in that I can pass along is to make sure the crust isn’t too thick. I think that this recipe is best suited to an 8 inch springform pan. I used a 6 inch and it was definitely too thick. I even put some in the bottom of cupcake liners to use some of the excess but it was still too thick. I would say a 7 inch at the very least would do the trick, but ideally an 8 inch.
If you’re trying to desperately cling to summer flavours this is a great recipe to help you along in your delusions! Unless you live in the southern hemisphere, in which case summer is almost upon you and this would also be a great way to celebrate that too! I heard somewhere that gelatine was a great way to firm up a no bake cheesecake, so I figured to give it an extra limey punch sugar free lime jello would be the way to go. However, if you want something more natural I’m sure you could add some extra lime zest and juice and a little bit of plain gelatine and this would work out as well. I loved the pop of colour and flavour from the jello but I know it’s not everyone’s bag. I also think this coconut crust could house a plethora of delicious flavours and I’m extremely excited to give some more recipes a try with it! Let a note down below if you have any ideas of what would pair perfectly with this crust!!
Coconut Crust Lime Cheesecake
- 3 cups unsweetened shredded coconut
- 2 egg whites
- 1/4 cup melted butter unsalted, plus a little extra for greasing the pan
- 1/4 cup sugar substitute I used Lakanto monkfruit granular
- 3 8 oz bricks of cream cheese full fat
- 1/2 cup sugar substitute I used Swerve confectioners
- 1 cup heavy cream
- 1 lime (zest and juice)
- 1/2 packet sugar free lime jello optional but recommended for extra limey flavour
- Preheat the oven to 350 degrees and grease a 7 or 8 inch spring form pan
- Combine all crust ingredients with a spatula or electric hand mixer
- Press into the pan, bottom and sides, and bake for 25 minutes – put aside to cool and start on the filling
- Beat the cream cheese until soft
- Add the sugar substitute and lime juice and zest
- In another bowl add the lime gelatin if using to the heavy cream and give a good stir – proceed to beat to stiff peaks
- Add the whipped cream to the cream cheese mixture and gently fold in until all combined
- Add the mixture to the crust and chill for at least two hours – then remove the edges of the pan, slice, and enjoy!