Lime Coconut Cheesecake Recipe

Escape to the tropics with this creamy, dreamy Lime Coconut Cheesecake! This recipe, originally submitted by Inge Schermerhorn of East Kingston, New Hampshire, and featured in Taste of Home magazine (August/September 2002), boasts a buttery coconut crust and a tangy lime filling that's incredibly refreshing. Perfect for summer gatherings or a special treat any time of year. Get ready for a taste of paradise!

Prep Time 30 mins

Cook Time 40 mins

Calories 444.2 kcal

Protein 10g

Rating Be the first

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Lime Coconut Cheesecake

Flaked Coconut
Macadamia Nuts
1/2 cup (1 stick) unsalted butter, melted
Unflavored Gelatin
1/4 cup cold water
1/2 cup granulated sugar
16 ounces cream cheese, softened
1/4 cup lime juice (about 2-3 limes)
Lime Zest
Green Food Coloring
Whipping Cream
2 cups heavy whipping cream, whipped
1 1/2 cups shredded sweetened coconut

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Lime Coconut Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Lime Coconut Cheesecake

Preheat oven to 350°F (175°C).
In a medium bowl, combine 1 1/2 cups shredded sweetened coconut and 1/2 cup chopped pecans or macadamia nuts.
Stir in 1/2 cup (1 stick) melted unsalted butter until evenly moistened.
Press mixture firmly into the bottom of a greased 9-inch springform pan.
Bake for 10-15 minutes, or until the crust is lightly golden brown.
Cool completely on a wire rack.
In a small saucepan, sprinkle 1 tablespoon unflavored gelatin over 1/4 cup cold water. Let stand for 1 minute to soften.
Stir in 1/2 cup granulated sugar. Cook over low heat, stirring constantly, until the gelatin and sugar are completely dissolved.
Remove from heat and set aside to cool slightly.
In a large mixing bowl, beat 16 ounces softened cream cheese until smooth and creamy.
Gradually beat in the cooled gelatin mixture until well combined.
Add 1/4 cup lime juice and 1 tablespoon lime zest.
Beat until thoroughly blended. Add green food coloring to tint pale green, if desired.
Gently fold in 2 cups whipped heavy cream until just combined.
Pour the cheesecake filling over the cooled crust.
Refrigerate for at least 5 hours, or preferably overnight, to allow the cheesecake to set completely.
Carefully remove the sides of the springform pan before serving.
Garnish with additional whipped cream and toasted coconut, if desired.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

80g

Fat

119g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Caribbean Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Desserts Fruit Cheesecake Nuts Coconut

Frequently Asked Questions

How long does it take to make Lime Coconut Cheesecake?

Lime Coconut Cheesecake takes about 70 minutes from start to finish — roughly 30 minutes to prepare and 40 minutes to cook.

How many calories are in Lime Coconut Cheesecake?

Lime Coconut Cheesecake has approximately 444.2 calories per serving, with about 10 g protein, 7 g carbohydrates and 58 g fat.

What ingredients do I need for Lime Coconut Cheesecake?

The key ingredients for Lime Coconut Cheesecake are Flaked Coconut, Macadamia Nuts, Butter, Unflavored Gelatin, Cold Water, Sugar. See the full list with measurements above.