No-Bake Lime Cheesecake with Coconut Graham Cracker Crust

No-Bake Lime Cheesecake with Coconut Graham Cracker Crust

If you’re running low on time and need to whip up a dessert for guests, look no further. The inspiration behind this recipe came from an old 1960's newspaper clipping. I have made a few changes, as the original recipe called for unflavored gelatin, egg yolks, and flour. I have redesigned the recipe so it would be easier and have a more desirable texture. I have found that adding gelatin to no-bake cheesecakes gives the dessert a rubbery texture. This  no-bake lime cheesecake is just about as good as it gets when it comes to no-bake cheesecakes. Many no-bake cheesecakes are tasty, but don’t firm up enough to take it out of a spring-form mold, or cut into slices. The addition of already-whipped heavy cream makes the cheesecake stiff enough to hold its form, yet creamy and rich enough to feed a good amount of guests.  

            This recipe allows for some adaptations. If you don’t like lime, you could substitute the lime juice for lemon or orange juice. If you are looking for a more traditional cheesecake flavor, try adding vanilla extract or vanilla beans instead. Although nothing beats a traditional cheesecake, sometimes time doesn’t allow for the preparation, baking time, and cooking time.  This no-bake lime cheesecake is creamy, rich, and decadent, all while the lime gives the dessert a nice zing. I hope you give this recipe a try!

Ingredients:

¾ C. shredded sweetened coconut

¾ C. Graham cracker crumbs

¼ C. melted salted butter

2 packages cream cheese (8 oz. each)

1 container mascarpone cheese (8 oz.)

Juice of 4 limes

1 tsp. lime zest + more for garnish

1 pint heavy whipping cream

1 C. white granulated sugar

Few drops green food coloring (optional)

Instructions:

1)      Combine shredded coconut, graham cracker crumbs, and melted butter in a large bowl until combined and develops a ‘wet sand’ consistency. Pat mixture down in the bottom of a 9 or 10” spring-form pan. 

2)      Mix softened cream cheese, mascarpone cheese, lime juice, zest, and green food coloring in large bowl. Set aside.

3)      In a separate bowl, beat heavy cream with electric mixer or with a whisk. Gradually add sugar to cream until it is well incorporated and stiff peaks are formed.

4)      Gently fold the whipped cream into the cream cheese mixture until combined.

5)      Pour cheesecake batter into spring-form pan and level out with a spatula. Garnish with lime zest or lime wedges.

6)      Refrigerate overnight if possible, or until cheesecake sets.

Serves 10

This is the 'wet sand' consistency. If you can squeeze a handful of the graham cracker crumb mixture and it holds it's shape, you have reached 'wet sand' consistency.