Low Carb Coconut Lime Cheesecake, No Bake Recipe

Name: Low Carb Coconut Lime Cheesecake, No Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup shredded unsweetened coconut; 1 tablespoon butter; 1 tablespoon Splenda granular (sugar substitute); 1 cup ricotta cheese; 1 lb cream cheese, softened; 1 cup sour cream; 1 cup Splenda granular (sugar substitute); 1 teaspoon vanilla extract; 2 teaspoons coconut extract; 1/4 teaspoon kosher salt; 1/2 cup lime juice; 1 cup unsweetened coconut milk; 1/2 cup boiling water; 2 (1/4 ounce) envelopes unflavored gelatin

Servings: persons

1/2 cup shredded unsweetened coconut
1 tablespoon butter
1 tablespoon Splenda granular (sugar substitute)
1 cup ricotta cheese
1 lb cream cheese, softened
1 cup sour cream
1 cup Splenda granular (sugar substitute)
1 teaspoon vanilla extract
2 teaspoons coconut extract
1/4 teaspoon kosher salt
1/2 cup lime juice
1 cup unsweetened coconut milk
1/2 cup boiling water
2 (1/4 ounce) envelopes unflavored gelatin

1
Mix unsweetened coconut, 1 tablespoons Splenda & melted butter with a fork. Press into a 10 inch spring form pan, covering bottom. Place in refrigerator while completing other steps.
2
Blend ricotta cheese in a food processor on high for five minutes, or until completely smooth. Scrape down the sides after the first minute.
3
Beat cream cheese until smooth with mixer. Add sour cream, & fully incorporate. Add ricotta & fully incorporate. Add Splenda, extracts, lime juice, coconut milk & salt. Mix slowly at first until fully mixed.
4
While mixing cream cheese mixture at medium speed, add gelatin envelopes to boiling water, stirring vigorously & quickly. Immediately stream into running mixer to incorporate. Do not pause here or your gelatin will congeal & you will have a lumpy cheesecake!
5
Immediately pour your cheesecake mixture into your prepared pan with crust. Garnish with toasted coconut & lime zest if you'd like, & refrigerate for 3-4 hours.

948

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.
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 14 ingredients. The key ingredients include: 1/2 cup shredded unsweetened coconut, 1 tablespoon butter, 1 tablespoon Splenda granular (sugar substitute), 1 cup ricotta cheese, and more.

Yes, Low Carb Coconut Lime Cheesecake, No Bake 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!

Low Carb Coconut Lime Cheesecake, No Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions