Key Lime Cheesecake
Coconut graham cracker crust topped with Key Lime Cheesecake filling and a swirl of whipped cream creates a simple and delicious dessert for every summer occasion.
Servings 8
Ingredients
For the Coconut Graham Cracker Crumble
For the Key Lime Cheesecake
- 8 ounces cream cheese softened
- 1 can sweetened condensed milk 14 ounces
- ¼ cup fresh lime juice you’ll need 3-4 limes on average, or key lime juice
- 1 teaspoon lime zest finely chopped
- 3 tablespoons Greek yogurt any fat content, or sour cream
- 1 teaspoon pure vanilla extract
Optional Toppings
- whipped cream
- toasted coconut
- fresh lime slices
Instructions
For the Coconut Graham Cracker Crumble
- Preheat oven to 350°F.
- Crush graham crackers in a large ziplock bag and then place crumbs into a large bowl. Add sugar and stir to combine,
- In a small bowl, melt butter in microwave.
- Pour melted butter over bowl of crumbs and stir until crumbs are evenly moistened. Stir in shredded coconut
- Spread crumbs onto a rimmed baking sheet and bake 8-10 minutes.
- Allow to cool before use.
- Crumble can be stored in sealed container up to a week.
For the Key Lime Cheesecake
- In the bowl of an electric mixer, beat cream cheese until smooth.
- Slowly pour in sweetened condensed milk while mixing. Mix until fully incorporated and smooth.
- Add lime juice and zest and continue to blend. Add yogurt (or sour cream) and vanilla, and mix until all ingredients are well incorporated.
- Add cooled crumble to the bottom of desired containers. Pour filling on top of the crumble and chill at least 3 hours.
- If desired, top with whipped cream and toasted coconut before serving.
Notes
From Glorious Layered Desserts