Caribbean Lime And Coconut Cheesecake (No Bake) Recipe
This no bake Caribbean lime and coconut cheesecake recipe is easy to prepare, the combination of lime and coconut gives this cheesecake its delicious flavor and taste. This lime and coconut cheesecake is made without sugar and is sweetened with honey.
Ingredients
- 350 grams cream cheese
- 350 grams plain yogurt
- 80 grams honey
- 15 grams coconut milk
- 200 grams biscuits crumbs which can be Oreo cookies, Graham crackers
- 150 grams desiccated coconut
- 100 grams unsalted butter melted
- 1 lime zest & juice
- 1 extra lime sliced into rings for garnish
- 1 grams mint leaves for decorating optional
Instructions
- Grease and line the bottom of a 9-inch (or 22cm) springform pan with aluminum foil.
- Cheesecake Base: In a large bowl, combine the melted butter with your choice of biscuit crumbs.
- Stir the mixture until it has a wet sand consistency.
- Transfer the mixture to the springform pan and press firmly downwards evenly into the base.
- Refrigerate for one hour or overnight.
- Cheesecake Filling: Combine the cream cheese and honey, and beat the mixture with a hand mixer until smooth and creamy.
- Add the coconut milk and mix until combined.
- Add in the lime zest and the lime juice from one lime, and beat until well combined.
- Lastly, add in the yogurt and beat on medium-low speed.
- Pour cheesecake the mixture into the chilled springform pan.
- Refrigerate for a least 4 hours, or until the filling has set.
- Prior to serving, remove the cheesecake from the refrigerator and carefully remove the springform pan.
- Decorate with lime slices and mint leaves.
- Enjoy!
