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Coconut-Lime Cheesecake

Prep Time
Total Time

16 servings

Take your taste buds to paradise with Coconut-Lime Cheesecake, combining the flavors of Florida and the Caribbean. Lime cheesecake will never be the same.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Mix cookie crumbs, 1/2 cup coconut and butter; press onto bottom of 9-inch springform pan. Bake 10 to 12 min. or until lightly browned. Meanwhile, spread remaining coconut onto bottom of microwaveable pie plate. Microwave on HIGH 2 min. or until lightly toasted, stirring every 30 sec.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream, lime zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 1 to 1-1/4 hours or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate cheesecake 4 hours.
  • Serve topped with COOL WHIP and toasted coconut.

Special Equipment Needed


Prepare using 2 tsp. lemon or orange zest, and 1/3 cup lemon or orange juice.

Special Extra

Garnish with thin strips of lime zest made from an additional lime.


When toasting the coconut, watch it carefully since it can easily burn.


  • 16 servings

Diet Exchange

  • 1 1/2 Starch
  • 1 Fruit
  • 1/2 Meat (M)
  • 7 1/2 Fat

Nutritional Information

Serving Size 16 servings
Calories 540
Total fat 40g
Saturated fat 23g
Cholesterol 180mg
Sodium 450mg
Carbohydrate 37g
Dietary fiber 1g
Sugars 26g
Protein 8g
% Daily Value
Vitamin A 20 %DV
Vitamin C 6 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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