Coconut Lime Cheesecake Recipe (video)

coconut cheesecake with lime curd

The ultimate tropical-flavored cheesecake recipe! My Coconut Lime Cheesecake will take your taste buds straight back to a tropical paradise! The light and fluffy cheesecake is loaded with coconut flavor, then topped with sweet and sour homemade lime curd and a bit of sweet whipped cream. Garnish this coconut cheesecake with toasted coconut and lime slices. You can’t ask for a better summer-time dessert!

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The Coconut Cheesecake

I love everything about this tropical-flavored coconut lime cheesecake! I start the cake out with a simple, graham cracker crust, then make the coconut cheesecake batter. To add the most amount of natural coconut flavor, I added coconut cream, which is the fatty part of coconut milk. Skim just the cream off the top for this recipe. If you open the can and it’s too liquidy, try refrigerating the cream for a bit and allow the fat to separate and float to the top.

The Lime Curd

For the topping, I made my own lime curd. It really is the perfect complement to this cheesecake. It’s sweet and sour and it balances out the sweetness of the cheesecake. I love making my own curds at home because they really are super easy to make! I like to add some right onto the cheesecake and serve any leftovers on the side. If you don’t use it all, just place it into a small jar and into the refrigerator for later. And you can’t have a cheesecake without whipped cream! That’s my last addition to this cake and it adds a bit of lightness to the denser cheesecake layer.

Check out my ‘Easy Lemon Curd’ recipe for an in-depth curd tutorial!

coconut cheesecake with lime curd and whipped cream

More Recipes!

Enjoyed this coconut lime cheesecake? Check out some of my other cheesecake and cake recipes!

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Coconut Lime Cheesecake video recipe

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Coconut Lime Cheesecake Recipe (video)

45 mins prep + 2 hrs cook
12 servings
Creamy and zesty coconut cheesecake with homemade lime curd topping and coconut whipped cream!

Ingredients 

  • 32 ounces cream cheese, softened at room temperature
  • 6 ounces coconut cream
  • 1 cup white granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • lime zest from 1 lime

For Crust:

  • 1 1/2 cups graham cracker crumbs, about 10 crackers
  • 1/4 cup melted butter

For Lime Curd:

  • 1/3 cup freshly-squeezed lime juice
  • 1/2 cup white granulated sugar
  • 1 egg
  • 2 egg yolks
  • 4 tablespoons butter

For Whipped Cream:

  • 2 cups heavy cream
  • 1/2 cup white granulated sugar
  • 1/2 cup toasted coconut flakes, for garnish

Instructions

  • Preheat oven to 310F. Double wrap the bottom of a 9-inch spring form pan with foil; set aside.
  • Prepare the graham cracker crust. Place crackers or biscuits into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until the crumbs are well-coated. Transfer the crumbs into your prepared pan and press them firmly into the bottom to create a firm and even crust.
  • Prepare the cheesecake filling. Place softened cream cheese into a stand mixer bowl and whisk on medium speed first, then on high, for 7 to 10 minutes until cream cheese is very light and fluffy. Add the coconut cream, eggs, sugar and vanilla. Whisk again for about 5 minutes, scraping down sides of bowl often. Add the lime zest and whisk again.
  • Pour the prepared cheesecake filling over crust and level the top with an off-set spatula. Prepare a simple water bath. Transfer the cheesecake into a baking tray with tall sides. Fill the pan with water (for easier transfer, you can fill the pan once the cheesecake is in the oven). The water bath will add extra moisture into the oven, giving you a crack-free and level-topped cheesecake.
  • Bake cheesecake in preheated oven for 2 hours, or until edges are set but center is still slightly wobbly. At this time, turn the oven off and crack open the oven door a few inches. Allow the cheesecake to sit for about an hour, before transferring it to your kitchen counter to cool for a few more hours. Then place cheesecake into the refrigerator to set overnight.
  • While the cheesecake is baking, prepare the lime curd. In a small sauce pan, whisk together the freshly-squeezed lime juice, sugar and eggs. Strain the lime juice before adding to get rid of the pulp. Heat the mixture over medium heat, stirring constantly, until it thickens into a custard. Remove from heat and add the butter, whisking it until completely melted. Cover the curd with plastic wrap and refrigerate overnight.
  • Preparing the cheesecake for serving: remove the spring form band from the cheesecake and with the help of a spatula, transfer the cake onto a stand. Stir the lime curd first, then add to the top of the cheesecake. Garnish the sides with whipped cream. To prepare it, simply whisk together the cream and sugar until stiff peaks form. Add toasted coconut as garnish.
  • Keep the cheesecake refrigerated until ready to serve. Serve with additional whipped cream on the side, if desired.

Nutrition

Calories: 747kcal | Carbohydrates: 49g | Protein: 10g | Fat: 58g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 442mg | Potassium: 261mg | Fiber: 1g | Sugar: 40g | Vitamin A: 2015IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 2mg