Lime Coconut Cheesecake Recipe

Name: Lime Coconut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups flaked coconut; 3 tablespoons ground macadamia nuts or 3 tablespoons almonds; 3 tablespoons butter or 3 tablespoons margarine, melted; 1 (1/4 ounce) envelope unflavored gelatin; ¼ cup cold water; ¾ cup sugar; 2 (8 ounce) packages cream cheese, softened; ¼ cup lime juice; 1 tablespoon lime zest; green food coloring (optional); 1 ½ cups whipping cream, whipped; additional whipped cream (optional); toasted coconut (optional)

Servings: persons

1 ½ cups flaked coconut
3 tablespoons ground macadamia nuts or 3 tablespoons almonds
3 tablespoons butter or 3 tablespoons margarine, melted
1 (1/4 ounce) envelope unflavored gelatin
¼ cup cold water
¾ cup sugar
2 (8 ounce) packages cream cheese, softened
¼ cup lime juice
1 tablespoon lime zest
green food coloring (optional)
1 ½ cups whipping cream, whipped
additional whipped cream (optional)
toasted coconut (optional)

1
Preheat over to 350 degrees F.
2
In a bowl, combine coconut and nuts; stir in butter.
3
Press into the bottom of a greased 9-in.
4
springform pan.
5
Bake at 350 degrees for 10-15 minutes or until crust is golden brown around the edges.
6
Cool on a wire rack.
7
In a saucepan, sprinkle gelatin over cold water; let stand one minute.
8
Stir in sugar; cook over low heat until sugar and gelatin are dissolved.
9
Remove from the heat.
10
In a mixing bowl, beat cream cheese until smooth.
11
Gradually beat in gelatin mixture.
12
Add lime juice and peel; beat until blended.
13
Tint pale green with food coloring if desired.
14
Fold in whipped cream.
15
Pour over crust.
16
Refrigerate for five hours or overnight.
17
Remove sides of pan.
18
Garnish with whipped cream and coconut if desired.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups flaked coconut, 3 tablespoons ground macadamia nuts or 3 tablespoons almonds, 3 tablespoons butter or 3 tablespoons margarine, melted, 1 (1/4 ounce) envelope unflavored gelatin, and more.

Yes, Lime Coconut Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lime Coconut Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions