This coconut lime no-bake cheesecake is a perfect (and refreshing!) summer dessert, fit for any occasion!
It feels a little weird to be posting on a Tuesday since Mondays and Thursdays are my usuals. . .but it feels less weird than if I’d posted on Memorial Day. So I’ll get over the strangeness and move on to bigger and better things. Like no-bake cheesecake!
How was your weekend? Was it wonderful? Was it hot? Was it full of all the food? Mine was great; I ate my weight in baked goods (or no-baked goods, as it were), and will be spending the rest of the week in recovery mode.
I’m hopeful to have detoxed from sugar enough that I can repeat my weekend for the Fourth of July. Because I never learn.
But really, when it comes to cheesecake—especially no-bake cheesecake—the pain of overindulging is worth it.
I mean, come on! The beauty before you on your screen is easily one of the best cheesecakes I’ve ever eaten. The filling is this smooth, creamy cream cheese concoction with white chocolate and coconut mixed in, then you swirl in some lime curd, then you add more filling and a whipped cream topping and toasted coconut on top of all of that. I’m making myself hungry just typing. And after yesterday, I thought I’d be done with sugar forever.
And by forever I mean about three days.
This cheesecake is summer dessert perfection. It hits all the notes you want in a dessert when it’s 10,000 degrees outside. (Or in the 80s if you don’t live in Phoenix.) It’s super decadent without being heavy at all, it’s tangy because of the lime, and sweet because of the coconut, and requires no oven at all. It would be the perfect end to any BBQ and a sure hit at your neighborhood block party.
If I’d been more organized, I’d have posted this recipe before the unofficial start of summer so you could have had it yesterday. But becoming the organized adult I aspire to be is slow going. Someday. Someday.
With the move (which I intend to tell you all about at some point before Christmas), I’ve been channeling every organizational bit of myself into getting the house in order. Cheesecakes have taken a backseat.
Note to self: never get so busy that cheesecake takes a back seat again.
But now you have all kinds of time to add this coconut lime no-bake cheesecake to your summer BBQ menu. And trust me, you’ll want this on the menu.
The lime curd takes a bit of time to prepare, but the rest of the cake comes together easily. (And you could totally sub in store-bought lime curd—you’ll need about 10 ounces.)
Have a fantastic week my friends! I hope you get to do something summery!
- 3/4 cup whole milk
- finely grated zest of 3 limes
- 1/3 cup fresh lime juice*
- 4 egg yolks
- 8 tablespoons unsalted butter, cubed
- 1 cup granulated sugar
- 16 ounces vanilla sandwich cookies (such as golden Oreos)
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 2 ounces finely chopped white chocolate
- 24 ounces cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup heavy cream, at room temperature
- 1 cup sweetened shredded coconut
- 10 ounces lime curd (recipe above)
- 1 cup heavy cream, chilled
- 1/2 cup powdered sugar
- 1/2 cup sweetened shredded coconut, toasted if desired**
- Set a fine mesh sieve over a medium mixing bowl next to the stove.
- Place all ingredients in a medium saucepan. Set pan over medium heat and cook, whisking constantly, until the mixture thickens and reaches 175 to 180 degrees on a candy thermometer and coats the back of a wooden spoon. Do not let mixture boil.
- Pour mixture through the sieve into the mixing bowl. Allow to cool to room temperature before using. (Curd can be made up to three days ahead and stored in an airtight container in the fridge. Bring to room temperature before making the filling.)
- Lightly spray a 9-inch springform pan with cooking spray, then dab with a paper towel. Set pan aside.
- Place the cookies in the bowl of a food processor and process until they’re fine crumbs. Combine the crumbs, melted butter, and salt in a medium mixing bowl and mix until well combined. Pour into the prepared pan and press into an even layer on the bottom and up the sides. Freeze crust while you proceed with the recipe.
- Place the white chocolate in a microwave-safe bowl. With microwave set to 50 percent power, heat the chocolate in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. Set aside to cool for several minutes before proceeding.
- Place the cream cheese in a medium mixing bowl and beat with an electric mixer set to medium-high until cream cheese is light and fluffy, 2 to 3 minutes. Gradually beat in the granulated sugar, stopping to scrape the sides and bottom of the bowl as necessary. Beat in the 1/4 cup heavy cream and mix until combined. Add the melted chocolate and the coconut, then beat for 2 minutes on high. Pour two thirds of the filling into the prepared crust. Top with the lime curd and use a kitchen knife to swirl the curd into the cheesecake. Top with remaining filling and smooth the top with a rubber spatula. Freeze cheesecake while you make the topping.
- Place the bowl of a stand mixer and the whisk attachment in the refrigerator for 10 minutes. Pour the heavy cream into the chilled bowl and beat on medium-high speed until soft peaks form. Gradually add the powdered sugar, then beat on high until the whipped cream holds stiff peaks. Spread the whipped cream over the cheesecake and top with the coconut. Cover the cake with foil and refrigerate for 4 hours, or overnight, to set.
- To slice your cheesecake, run a knife between the cake and the pan, then release. If you can’t detach the pan from the cake with just that method, run hot water on the outside of the pan, then try again. Slice, serve, and enjoy.
*Be sure to zest your limes before you juice them; juicing a zested lime is almost impossible.
**To toast the coconut (an optional step), preheat the oven to 325 degrees. Spread the coconut out in a single layer on a baking sheet and toast for 5 or 6 minutes, removing from the oven to toss several times. The coconut will burn really fast so watch the oven carefully. Once some of the coconut is golden, remove from the baking sheet and place in a small bowl. Set aside to cool completely before using.
Cake adapted from No-Bake Treats
Lime curd adapted from How to Bake Everything