The Coconut Lime Cheesecake is a tropical twist on the traditional cheesecake, combining the creamy richness of coconut cream with the bright, zesty flavor of lime.
This indulgent dessert features a buttery graham cracker crust and a filling that balances the sweetness of coconut with the refreshing tang of lime, making it both indulgent and light. Topped with whipped cream, toasted coconut, and lime zest, this cheesecake offers layers of texture and flavor that transport you straight to a tropical paradise.
Cheesecake has a long history, with variations found as far back as ancient Greece. Over time, it evolved into the rich, cream cheese-based dessert that became popular in the U.S. in the early 20th century. The addition of tropical ingredients like coconut and lime likely emerged with the increasing availability of exotic fruits and flavors in Western cuisine. Both coconut and lime have deep roots in tropical and Southeast Asian cooking, where their contrasting flavors are used to create balance in both sweet and savory dishes.
Coconut cream, a key ingredient in this cheesecake, has been used in tropical regions for centuries. It adds a luscious, creamy texture to the dessert, while the lime provides a burst of acidity that cuts through the richness, creating a perfectly balanced flavor profile. The combination of coconut and lime is a classic pairing in tropical desserts, known for evoking a sense of warmth and relaxation.
A fun anecdote is that tropical-inspired desserts like this became particularly popular in the mid-20th century when Tiki culture and a fascination with the South Pacific surged in the U.S. People were drawn to exotic flavors, and desserts like coconut lime cheesecake became a way to bring a taste of the tropics into everyday life.
Coconut Lime Cheesecake: How to Make a Zesty and Irresistible Dessert
This Coconut Lime Cheesecake blends the richness of cream cheese and coconut cream with the bright, refreshing flavor of lime.
With a buttery graham cracker crust and a hint of toasted coconut, this tropical treat is both indulgent and refreshing.
It’s topped with whipped cream, toasted coconut, and lime zest for an extra burst of flavor.
Whether you're celebrating or simply indulging, this dessert will transport your taste buds to paradise!
Ingredients
Crust:
Filling:
Topping (optional):
Instructions
Preheat Oven:
Preheat the oven to 325°F (160°C).
Grease a 9-inch springform pan.
Prepare Crust:
In a mixing bowl, combine graham cracker crumbs, granulated sugar, toasted shredded coconut, and melted butter.
Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom of the springform pan to form the crust.
- Bake for 10 minutes, then let it cool while preparing the filling.
Make the Filling:
In a large bowl, beat the softened cream cheese until smooth.
Gradually add sugar and beat until creamy.
- Add the lime zest, lime juice, and vanilla extract, and mix well.
- Beat in the eggs one at a time, mixing just until incorporated.
- Add the coconut cream and sour cream, and mix until smooth.
Bake Cheesecake:
- Pour the coconut lime cheesecake filling over the cooled crust in the springform pan.
- Bake for 50-60 minutes, or until the edges are set and the center still jiggles slightly.
- Turn off the oven and let the cheesecake cool inside for an hour, then refrigerate for at least 4 hours or overnight.
Add Topping (Optional):
- Once chilled, top with whipped cream, toasted shredded coconut, and lime zest before serving.
Serve:
- Remove from the pan, slice, and serve.
Note
Toasting Coconut: To toast the shredded coconut for the crust and topping, spread it in an even layer on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally until golden brown.
Coconut Cream: Use full-fat coconut cream for a rich, creamy texture. This can usually be found in the canned section of grocery stores. Shake the can well before measuring.
Prevent Cracks: To prevent cracks in the cheesecake, avoid overmixing the eggs and ensure the cheesecake cools gradually in the oven.