Coconut Lime Cheesecake

Creamy, tangy, and bursting with tropical flavor, this Coconut Lime Cheesecake is the perfect summer dessert. A buttery graham cracker coconut crust is filled with silky coconut cheesecake infused with fresh lime juice and zest.

It’s finished with clouds of homemade whipped cream, toasted coconut, fresh lime slices, and crunchy NOUBON Coconut Clusters for the perfect finishing touch.

Every bite is rich and creamy with the perfect balance of bright lime and sweet coconut flavor. It’s a beautiful make-ahead dessert for summer gatherings, birthdays, holidays, or anytime you’re craving something tropical.

And just a forewarning: this stuff is ADDICTIVE.

Why You’ll Love This Recipe

• Ultra creamy, bakery-style cheesecake
• Bright, fresh lime balances the rich coconut flavor
• Toasted coconut adds delicious flavor and texture
• Made with coconut cream for an extra-rich filling
• Perfect make-ahead dessert
• Beautiful enough for birthdays, holidays, or summer entertaining
• Finished with homemade whipped cream, fresh lime, and crunchy coconut clusters

Ingredient Notes

Cream Cheese

Use full-fat, brick-style cream cheese for the best texture. Make sure it is completely softened to room temperature before mixing to prevent lumps in the cheesecake filling.

Coconut Cream

Coconut cream gives this cheesecake its rich coconut flavor and ultra-creamy texture. Make sure it is at room temperature before adding it to the filling so everything blends together smoothly.

Whole Milk Yogurt

A small amount of whole milk plain yogurt adds extra creaminess and a subtle tang that complements the fresh lime.

Fresh Lime

Fresh lime juice and zest are essential for the brightest flavor. The juice adds tang while the zest provides concentrated citrus flavor throughout the filling.

Coconut Extract

Coconut extract gives the filling an extra boost of coconut flavor without overpowering the fresh lime. You can leave it out if you prefer a more subtle coconut flavor.

Toasted Coconut

Toasting the coconut brings out its natural sweetness and nuttiness while adding texture to both the crust and cheesecake filling.

NOUBON Coconut Clusters

NOUBON Coconut Clusters add the perfect crunchy finishing touch and an extra pop of coconut flavor to contrast with the creamy cheesecake.

Tips for the Best Coconut Lime Cheesecake

• Bring the cream cheese, eggs, yogurt, coconut cream, and heavy cream to room temperature before beginning.
• Beat the cream cheese until completely smooth before adding the remaining ingredients.
• Once the eggs are added, mix on low speed and only until combined. Overmixing incorporates excess air and can cause the cheesecake to rise and crack.
• Use fresh lime juice rather than bottled lime juice for the best flavor.
• The pan of hot water on the rack beneath the cheesecake creates steam in the oven without requiring you to place the springform pan directly into a water bath.
• The cheesecake is done when the outer edges are set but the center still has a slight wobble.
• Let the cheesecake cool gradually for 1 hour inside the turned-off oven followed by another hour at room temperature.
• Refrigerate for at least 8 hours, but overnight chilling will give you the best texture and cleanest slices.
• For beautiful slices, run a sharp knife under hot water, wipe it dry, and repeat between each cut.

Frequently Asked Questions

Can I use coconut milk instead of coconut cream?

For this recipe, I recommend coconut cream because it is thicker and richer than coconut milk and helps create the ultra-creamy texture of the cheesecake filling.

Do I need a traditional water bath?

No! Instead of placing the springform pan directly into water, this recipe uses a separate pan filled with hot water on the lower oven rack. The steam helps create a humid baking environment while eliminating the worry of water leaking into the cheesecake crust.

How do I know when my cheesecake is finished baking?

The outside of the cheesecake should look set while the center should still have a slight wobble when the pan is gently moved. It will continue setting as it slowly cools.

Can I make this cheesecake ahead of time?

Absolutely. Cheesecake is an ideal make-ahead dessert and actually benefits from chilling overnight. Make the cheesecake the day before serving, then decorate it once completely chilled.

Can I freeze Coconut Lime Cheesecake?

Yes. Freeze the cheesecake without the whipped cream or garnishes for up to 2 months. Thaw overnight in the refrigerator before decorating and serving.

Storage

Store leftover Coconut Lime Cheesecake covered in the refrigerator for up to 5 days.

For the best appearance, store it in a cake container or loosely cover it so the whipped cream and decorations are not disturbed.

Freezing

The undecorated cheesecake can be frozen for up to 2 months.

Once completely chilled, wrap the cheesecake tightly in plastic wrap followed by aluminum foil or place it in an airtight freezer-safe container. Thaw overnight in the refrigerator before adding the whipped cream and garnishes.

Amazon Favorites

For this recipe, I love using the following kitchen tools:

• 9 inch Springform Pan
• Digital kitchen scale
• Stand mixer
• Offset spatula
• Silicone spatula
• Cooling rack
• Citrus Zester
  

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Ingredients

Graham Cracker Coconut Crust

• 2 cups graham cracker crumbs
• ½ cup toasted coconut flakes, plus additional for garnish
• 4 tablespoons granulated sugar (reduce to 2–3 tablespoons if using sweetened coconut)
• 10–12 tablespoons salted butter, melted

Coconut Lime Cheesecake Filling

• 21 oz full-fat cream cheese, softened
• 3 oz whole milk plain yogurt, room temperature
• ¾ cup granulated sugar
• 1 tablespoon + 1 teaspoon cornstarch
• 2 tablespoons sweetened condensed milk
• 3 large eggs, room temperature
• ¾ cup coconut cream, room temperature
• ¼ cup heavy cream, room temperature
• 2 teaspoons coconut extract, optional
• 1 teaspoon vanilla extract
• Zest of 2 limes
• Juice of 2 limes
• ¼ cup toasted coconut flakes

Homemade Whipped Cream

• 1 cup cold heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Garnish

• Toasted coconut flakes
• Fresh lime zest
• Thin lime slices
• NOUBON Coconut Clusters

Instructions

Make the Graham Cracker Coconut Crust

1. Preheat the oven to 350°F (177°C).
2. In a medium bowl, combine the graham cracker crumbs, toasted coconut, granulated sugar, and melted salted butter. Mix until evenly combined and the mixture resembles wet sand.
3. Firmly press the crust mixture into the bottom and approximately 1–2 inches up the sides of a 9-inch springform pan.
4. Bake for 15 minutes.
5. Remove from the oven and place the pan on a cooling rack while you prepare the cheesecake filling.
6. Reduce the oven temperature to 325°F (163°C).

Make the Coconut Lime Cheesecake Filling

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese, granulated sugar, and cornstarch until completely smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
2. Add the sweetened condensed milk and whole milk yogurt. Mix on low speed until smooth and incorporated.
3. Add the eggs one at a time, mixing on low speed just until each egg is incorporated before adding the next. Avoid overmixing.
4. Add the coconut cream, heavy cream, coconut extract, vanilla extract, lime zest, and fresh lime juice. Mix on low speed just until everything is evenly combined.
5. Fold in the toasted coconut flakes using a silicone spatula.
6. Pour the filling over the cooled graham cracker coconut crust and smooth the top.
7. Place the springform pan on the middle rack of the oven. Place a large baking pan, such as a 9×13-inch pan, on the lower oven rack and carefully pour approximately 2 inches of hot water into it. This creates steam inside the oven for an easy water bath effect without placing the cheesecake directly into the water.
8. Bake at 325°F (163°C) for approximately 1 hour 15 minutes to 1 hour 25 minutes, or until the outer edges are set and the center still has a slight wobble.
9. Turn off the oven, crack the oven door open, and leave the cheesecake inside for 1 hour.
10. Remove the cheesecake from the oven and allow it to cool at room temperature for another 1 hour.
11. Once cooled, cover the cheesecake and refrigerate for at least 8 hours, preferably overnight, before decorating.

Make the Homemade Whipped Cream

1. Add the cold heavy whipping cream, powdered sugar, and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment.
2. Beat on medium-high speed until medium-stiff peaks form. Be careful not to overwhip the cream.
3. Transfer the whipped cream to a piping bag fitted with your desired piping tip.

Decorate

1. Once the cheesecake is completely chilled, carefully remove the sides of the springform pan.
2. Pipe decorative swirls of homemade whipped cream around the edge of the cheesecake.
3. Finish with toasted coconut flakes, fresh lime zest, thin lime slices, NOUBON Coconut Clusters, and fresh mint if desired.
4. Slice, serve, and enjoy!