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This coconut lime no-bake cheesecake is a perfect (and refreshing!) summer dessert, fit for any occasion!

Dreamy Coconut Lime No-Bake Cheesecake

Coconut lime no-bake cheesecake is a refreshing no-bake dessert perfect for summer! 

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Chilling time 4 hours
Total Time 4 hours 30 minutes
Servings 12
Author Kelsie

Ingredients

Lime curd:

  • 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

Crust:

  • 16 ounces vanilla sandwich cookies such as golden Oreos
  • 6 tablespoons unsalted butter melted
  • 1/4 teaspoon salt

Filling:

  • 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

Topping:

  • 1 cup heavy cream chilled
  • 1/2 cup powdered sugar
  • 1/2 cup sweetened shredded coconut toasted if desired**

Instructions

Lime curd:

  1. Set a fine mesh sieve over a medium mixing bowl next to the stove.
  2. 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.
  3. 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.)

Crust:

  1. Lightly spray a 9-inch springform pan with cooking spray, then dab with a paper towel. Set pan aside.
  2. 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.

Filling:

  1. 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.
  2. 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.

Topping:

  1. 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.
  2. 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.

Recipe Notes

*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.