In the summer, I crave treats that make me feel like I’m in an exotic destination. Coconut, dates, key limes — just the thought of these foods makes me want to put on my swimsuit and hit the beach! But when I can’t get away, the next best thing is a luscious treat that evokes the faraway places of my dreams. That’s the idea behind our coconut-crusted key lime cheesecake recipe. Every bite is a tropical delight.
Best of all, this dessert is no bake, so it’s perfect for hot summer days. And it couldn’t be easier. Just make a crust of walnuts, dates and shredded coconut and decorate with lime slices. Then whip up the fluffy, creamy filling and chill the pie. While it’s chilling you can do the same. Kick back, sip iced tea, read a book. A few hours later, get ready to dig into some serious deliciousness! Give it a try and comment below.
Yields
Total Time
Prep Time
Ingredients
- 1 c. chopped toasted walnuts
- 1/2 c. pitted dates
- 1/3 c. sweetened shredded coconut
- 2-3 limes, thinly sliced
- 1 oz. (1/4 oz) envelope unflavored gelatin
- 3 (8 oz.) packages 1/3 less fat cream cheese, at room temp.
- 1 1/4 c. sugar
- 2 c. plain non-fat Greek yogurt
Instructions
PrintCoat 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.
In microwave-safe bowl, mix gelatin and 2 Tbs. cold water. Let stand until absorbed, 2 min. Microwave in 15-sec. intervals until melted. 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.Nutrition
- Calories: 340
- Protein: 4 gram
- Carbohydrate: 26 gram
- Fiber: 1 gram
- Sugar: 22 gram
- Cholesterol: 70 mg
- Sodium: 200 mg
- Fat: 24 gram
- Saturated fat: 15 gram
