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!
Coconut lime no-bake cheesecake is a refreshing no-bake dessert perfect for summer!
- 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
Teesh Osita says
This looks so yummy Kelsie! If only I was a fan of coconut. 🙂 All my weekends are hot because I live in a tropical country, and we literally have coconut trees at home which is probably why I didn’t grow up to be a fan because I used to have it often.
Kelsie says
Thank you Teesh! It’s so cool to me to grow up with coconuts in your backyard since I grew up in a very un-tropical place :). Maybe that’s why I love coconut!
Agness of Run Agness Run says
This is one delicious and mouth-watering cheesecake recipe, Kelsie!
Kelsie says
Thank you so much Agness!
hummingbirdthyme says
YUM! Pinned this one for later – I love key lime cheesecake, and adding toasted coconut is just genius! Hope you can stay cool in the desert! Thanks for the luscious cheesecake!
Kelsie says
Thank you Laura! I’m procrastinating taking my dog for a walk because it’s SO hot outside–good thing for AC! Have a great week 🙂
blahnikbaker says
You seriously had me at coconut and lime but no-bake sealed the deal!! Everything about this is perfect and picnic ready!!
Kelsie says
Thank you Zainab! I’m thinking a slice of this with the ice cream you posted today would just be heaven 🙂
Pamela (BrooklynFarmGirl) says
This cheesecake is just so perfect!:)
Kelsie says
Thank you so much! Happy Friday!
Smiling Notes says
Oh my… this cheesecake looks so delicious. I wish I could just grab a bite through the screen 🙂
Kelsie says
Thank you! I wish I could send you a slice! Have a great weekend!
Kelly says
This is the prettiest cheesecake! I love the coconut and lime flavor – one of my favorite combos and yay for no bake!
Kelsie says
Awww thank you so much Kelly! YAY for no bake! Happy Friday!
marcie@flavorthemoments says
This cheesecake is certainly a beauty to behold, and coconut and lime is one of my very favorite combinations! I would have no will power whatsoever around this and I love that it’s no bake!
Kelsie says
Thank you Marcie! I will not be making it again soon because I didn’t have the will power to avoid it. . .ugh! But so not ugh at the same time :).
grace says
a winning combination, if ever there was one…especially in this heat! lovely creation, kelsie!
Kelsie says
Thank you Grace! Have a great weekend!
Stacy | POP KITCHEN says
I love that this requires no oven because turning on the oven in our house it the summer is a carnal sin! This looks lovely Kelsie! But like, I can’t have that sit in my house or it will be utterly consumed by only me in like 1 day.
Kelsie says
I know what you mean; I have like one piece left in the freezer and it’s totally calling out to me. Why do I do this to myself? Have a great rest of your week, Stacy!
Abbe@This is How I Cook says
Usually when it comes to lime, I’m a key lime pie kind of girl. However this looks worthy of changing things up a bit. Can’t wait to try it! And I love that turquoise plate!
Kelsie says
Thank you Abbe! You can’t go wrong with key lime pie 🙂
Kate says
Totally in need of a sugar detox over here too. Maybe July 4th is a good goal date? Ugh. TBD
Kelsie says
I’m crossing my fingers I can avoid all the sugar still sitting in my freezer. It’s just painful! Hope your week is going well!
Ben|Havocinthekitchen says
I love everything about this cheesecake, Kelsie! First of all, it’s a no bake one which is a great during summer (Embarrassingly, I don’t recall if I’ve ever made a no bake cheesecake.) Secondly, lime curd (and any fruit curd) is my thing. Next, this amazing flavor! I normally prefer more decadent flavors over the fruit ones, but lime and coconut make a killing combo! To sum this up, please ship me a slice or five, please.
Kelsie says
Thank you Ben! Lime curd is sooo good isn’t it? I’ll gladly ship you some cake! Hope your week is going well!
kitchenriffs says
Coconut? Lime? Two; pieces, please. 🙂 Love this — really good. Thanks!
Kelsie says
I’ll send them your way! Thank you!
thatskinnychickcanbake says
This looks like my dream dessert!! Lime, coconut, and cheesecake is one dreamy combo! I’d eat this all year long!
Kelsie says
Thank you so much Liz! I can definitely see this cake making its way into regular year-round rotation in my kitchen 🙂
Love In My Oven says
Haha! I don’t know if I’ll ever become the organized adult I aspire to be. And yes, I’m often “over sugar” for….usually a day. If you like baking it’s impossible to get sick of it for long! Glad you ate your weight in sugar. You need to do that every once in a while. Loving the flavor combo of this no-bake cheesecake! Yay summer desserts!
Kelsie says
Thank you Katherine! It’s good to know I’m not the only one who wants to be organized but can’t quite pull it off :). Have a wonderful Wednesday, my friend!