Lime Coconut Cheesecake

I like making cakes, but it’s not something I do very often.  Pretty much when someone’s birthday rolls around.  And since I don’t do it very often, I take a long time planning them when I do.  My husband had a birthday last week and I had a rich, dark, highly caloric (naturally) chocolate number all planned out in my head.  When it came time to run to the store last minute for ingredients he admitted he had something else in mind.  Hmm…maybe I should have asked the birthday boy for his opinion??  He was right though, it was the middle of August and insanely hot out and he said something cold and citrus-y sounded better.  I thought of cheesecake (cold) and my most favorite citrus (if you don’t know that, you need to read this blog more often!) and this beauty was born.  It wasn’t until I was actually whipping the cream for the top that I thought to take a cue from my Strawberry-Lime Shortcakes and go with a coconut cream.  We served this for birthday guests with rave reviews.  It’s a definite new favorite at our house and I promise you will freak with happiness and joy if you make it.  Seriously. Love.

The crust starts off like any other cheesecake crust with crushed graham crackers, sugar, and melted butter, only this one has a little secret- coconut.

The batter is an easy mix of cream cheese, sugar, vanilla, and eggs,

and then it gets a tangy tropical twist with lime zest,

and fresh lime juice.  Remember to always zest first and then juice!

Also, below is one of my favorite kitchen gadgets, the oxo juicer.  One of my friends told me I should tell you guys about things I love, so here you go!  (I shared another one in this post).  For quick juices, I just use this method, but if you’ve got a few limes, lemons, or oranges to juice, this is really handy.  The bottom part is a measuring cup so you can measure as you go, and the top flips over with a large side for oranges and grapefruit and bottom is small for limes and lemons.  I use it all the time- love it!

Anyway… spike that cheesecake batter with both lime juice and zest.  I love the little specks of green floating around in there.  Then pour it in the prepared crust.

Now don’t be scared of the water bath- it’s easy!  Just make sure the bottom of your cheesecake pan is  covered in foil- a few layers.  And then put it in a larger pan.  All you need to do is pour some hot water in the larger pan and you have a water bath.  Now, that being said, if you don’t have a large pan to use, or you have deep fears of the water bath, then it’s honestly not the end of the world if you don’t use one.  It helps the cheesecake to cook evenly and keeps the texture soft, and the top crack free.  But the cheesecake won’t be ruined if you don’t use it.  It will just get a little more cooked around the edge of the pan and the top may not be as pretty.  But it will still taste amazing.  Just know if you decide to skip it, the baking time will change, so set the timer for about 60 minutes and keep an eye on it.

When the cheesecake comes out it needs to cool completely and then chill overnight.  This cheesecake is super creamy so a thorough chill is key!

When it’s ready for the finishing touches, whip up your coconut whipped cream. You’ll notice in the pictures my whipped cream looks pretty stiff.  I beat it past the normal soft peak stage so it’s firm enough to pipe.  If you don’t want to pipe a decorative edge, then you can whip it however you like and just plop it on there if you want.

If you want to do yours like I have pictured, then just spread out about 2/3 of the whipped cream on top and smooth it out with a spoon.

Put the remaining whipped cream in a piping bag (or a ziplock bag or whatever).  I’m using a Wilton 2D tip (the same one I use for my cupcakes, like seen here) and I just went around the edge.

The sprinkle some toasted coconut on top (click here for a how-to.  On toasting coconut that is, not on sprinkling coconut.  I would hope the latter comes naturally to most of you 🙂

Garnish with a lime slice or two, or three…

and slice up and enjoy.

I was so happy with the blend of flavors.  The coconut is really subtle; it’s more of a lime cheesecake with hits of coconut and it all comes together perfectly.  And the inside is SO creamy.  Ahhh…it’s perfection.

Make it.  Eat it.  Love it.

woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

Read More

Join The Discussion

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

  1. FYI…I searched for this recipe on your blog and had a hard time finding it because there's no link to it in the recipe index. You might want to add it in the index under "Cheesecakes." Looks good…I'll have to give it a try!

  2. I have never used a spring-form pan before….so much easier!!!!! I made this cheesecake last night for a family dinner….EVERYONE LOVED IT!!!! I almost made another one today (yes, to eat all by myself) it was THAT good!!! Mmmm…definately will be adding this to my tried and true!!!!

  3. This is my first time here and I already like it. I didn't realize all these things could be purchased. I have a metal cabinet for a pantry and am always having to check dates even though I try hard to keep them in some order. Winning anything from you would be an honor. Thank you
    Carol Harris
    [email protected]

  4. My pantry looks like a whirlwind happened in there. I would really love the can rotation system.

  5. This looks great, we just made a Key Lime Cake the other day. I love coconut and lime, they would be great together in a cheesecake.

  6. I make a similar crust for my key lime pie. Adds an extra oomph! I also chop up macadamia nuts (or any nuts i have on hand really) for the crust and use raw sugar, for even more yummy texture/taste.

  7. girls you are the greatest.

    Thanks for making everything look so easy to cook.

    Happy soon to be fall.

  8. My mouth is watering! This looks delicious! Definitely gonna try this one while the weather's still warm!

  9. Ok! I'm out in the open. I have been stalking your blog for some time now (LOVE IT, BTW) but I can't keep it in any longer! I am trying to cut back on sugar but after seeing this I am getting anxious and antsy to go and make it. I am a SUCKER for cheesecake, lime, and coconut. I can't take it! It looks SO SO GOOD!

  10. This is such a beautiful idea! Lime, coconut, cheesecake…I'm making this very soon =)

  11. I have never been brave enough to make a cheesecake before…it is my most favorite thing in the world and would be totally sad if it's a Fail. However, you have created this recipe that I just cannot stop thinking about, I mean come on..lime-coconut-cheesecake..all together…I Must Try This!

  12. I have been craving coconut and lime all week..damn ! I wish i had a piece ! That looks scrumpy!

  13. Um, wow, that looks SO good! Could you just send a slice my way? 🙂 My mouth is watering…

  14. okay, I've requested your pumpkin cheesecake for my b-day (my hubbie makes awesome cheesecake!) but after seeing this I may just have to change my mind!! Or maybe we'll just have two! Thanks for you great recipes.

  15. Laurel- of COURSE that's what I'm saying 🙂

    Everyone else- about the water bath: if you don't have a large pan to use, or you have deep fears of the water bath, then it's honestly not the end of the world if you don't use one. It helps the cheesecake to cook evenly and keeps the texture soft, and the top crack free. But the cheesecake won't be ruined if you don't use it. It will just get a little more cooked around the edge of the pan and the top may not be as pretty. But it will still taste amazing. Just know if you decide to skip it, the baking time will change, so set the timer for about 60 minutes and keep an eye on it.

  16. So what you're saying is, you'd like me to come over and eat lime coconut cheesecake with you?

  17. This looks divine! I have never used a water bath before when baking cheesecakes – can you give me the skinny on why you do this?

    Happy Day,
    Jasey @ Crazy Daisy

  18. My mouth is watering. It looks amazing! Is the water bath mandatory for it to turn out. I don't have a large pan like that? Is the paper towel idea in the first comment a good solution?

  19. Oh thank you! Coconut lime is one of my favorite concoctions.

    I have a mini-cheesecake pan and these seem like the perfect thing to make with it. I'm a freak about mini-desserts! LOL!

  20. This sounds divine! It's definitely going in my recipe file for later consumption! mmmmm!

  21. I really really really wish you lived in Philadelphia so I could hire you to make me this cheesecake! 🙂

  22. (This sounds delicious by-the-way. Might have to make it for Thanksgiving this year!)

    -Emily in Japan

  23. I made one of your pumpkin cheesecakes last year and…the water got through my layers of foil and ruined it.


    (Stupid cheap leaky old pan!!!!)

    So (since I still really wanted to eat that cheesecake) I made another one and this time I wrapped the pan in folded (length-wise), dripping wet paper towels. Worked like a charm. This trick also makes cake rise more evenly with a flatter top. (which is what I usually do and why I thought to try it.)

    Anyway, just thought I'd throw that out there in case anyone else has a stupid cheap leaky old spring-form pan!