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Coconut-Crusted Key Lime Cheesecake

Our gluten-free wonder is almost guilt-free with Greek yogurt and low-fat cream cheese.

Serving Size:


Active Time:

30 min.

Total Time:

4½ hrs.


  • 1 cup chopped toasted walnuts
  • ½ cup pitted dates
  • ⅓ cup sweetened shredded coconut
  • 2-3 limes, thinly sliced
  • 1 (¼ oz.) env. unflavored gelatin
  • 3 (8 oz.) pkgs. ⅓ less fat cream cheese, at room temp.
  • 1¼ cups sugar
  • 2 cups plain nonfat Greek yogurt


  1. Coat 8” springform pan with cooking spray. In food processor, pulse walnuts, dates and coconut until finely chopped; press mixture into pan. Arrange lime slices around inside edge of pan.
  2. In microwave-safe bowl, mix gelatin and 2 Tbs. cold water. Let stand until absorbed, 2 min. Microwave in 15-sec. intervals until melted.
  3. On medium speed, beat cream cheese and sugar until smooth, 1 min. On low, beat in yogurt and lime juice. Stir in gelatin mixture. Pour into pan. Cover; chill until set, at least 4 hrs. Garnish as desired.
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