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a coconut lime cheesecake in a wide horizontal shot, creamy white slice topped with toasted coconut and lime zest, on a white plate with lime wedges, on a bright counter, natural light, shallow depth of field, landscape orientation

Coconut Lime Cheesecake

Light and refreshing in every bite. A no bake coconut cheesecake with a punch of fresh lime.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups shredded coconut
  • 1 cup Medjool dates pitted
  • 2 cups cashews soaked
  • 1 cup coconut cream
  • 0.33 cup lime juice
  • 1 tbsp lime zest
  • 0.5 cup maple syrup

Method
 

  1. Blend the shredded coconut and dates into a crust and press into a pan.
  2. Blend the cashews, coconut cream, lime juice, lime zest, and maple syrup until smooth.
  3. Pour the filling over the crust and smooth the top.
  4. Sprinkle a little extra coconut over the surface.
  5. Freeze for at least 4 hours until firm.
  6. Thaw 15 minutes and garnish with lime zest before slicing.

Notes

Toast a handful of coconut for the garnish to add a little crunch and color.