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Coconut Cheesecake with Lime Glaze | Smooth coconut cheesecake covered with a refreshing lime glaze over a graham cracker crust. Tropical bliss! | heavenlyhomecooking.com

Coconut Cheesecake with Lime Glaze

Smooth coconut cheesecake covered with a refreshing lime glaze all over a sweet graham cracker crust. Tropical bliss!
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 6 servings
Calories 441 kcal

Equipment

  • 3 4-inch mini-springform pans or one 9-inch springform pan

Ingredients
  

Crust

  • 1 cup graham cracker crumbs
  • 3 tbsp. sugar
  • 1/4 cup butter melted

Filling

  • 2 eggs separated
  • 1/4 tsp. cream of tartar
  • 2 8 oz. packages cream cheese softened
  • 1/2 cup cream of coconut You can usually find this in the liquor section of your grocery store with the drink mixes.
  • 1/2 cup sugar
  • 1 tsp. coconut extract

Glaze

  • 1 tbsp. corn starch
  • 1/2 cup granulated sugar
  • 1 tbsp. granulated sugar
  • 1/2 cup lime juice approximately 4 medium limes
  • 1/4 cup water
  • 3 tbsp. water

Instructions
 

Crust

  • Preheat oven to 350 degrees. Mix crumbs, sugar, and butter. Press into 3 mini springform pans (4 in. diameter). You can also use a 9-inch springform pan to make one large cheesecake. The crust should be about 1/4 inch thick. If you are using the mini springform pans, you will probably have some of the crumb mixture left over. Bake 8-10 minutes, until crust is firm and lightly browned. Once cooled, wrap the bottom of each pan with aluminum foil, about halfway up the sides of the pan. Set aside.

Filling

  • Separate eggs and place egg whites in a medium bowl with cream of tartar. Beat until egg whites form stiff peaks. Set aside.
  • In a separate bowl, beat cream cheese, cream of coconut, sugar and coconut extract with an electric mixer on medium speed until well blended. Add egg yolks and mix until well blended. Gently fold in egg whites.
  • Pour mixture into prepared pans and place the pans in a baking pan or cookie sheet with sides. Pour in hot water until water is just below the top of the foil on each pan. Bake for about 30 minutes or until center is almost set. Remove from oven and cool on wire rack. Once cool, place in the refrigerator to finish setting, about 4 hours or overnight.

Glaze

  • In a small bowl, dissolve cornstarch in 3 tablespoons of water. In a small, non-reactive pan (stainless steel or glass), stir together sugar, lime juice, and 1/4 cup of water. Bring mixture to a boil and stir constantly until sugar is dissolved. Watch carefully to avoid burning. Stir in the cornstarch mixture and keep stirring until thickened. Remove from heat and allow to cool completely. Chill in the refrigerator.
  • Once cheesecake has set and the glaze is chilled, spoon glaze over the cheesecake and smooth out.

Notes

Coconut cheesecake recipe adapted from Kraft.

Nutrition Facts

Calories: 441kcal (22%)Carbohydrates: 75g (25%)Protein: 3g (6%)Fat: 15g (23%)Saturated Fat: 9g (56%)Cholesterol: 75mg (25%)Sodium: 196mg (9%)Potassium: 102mg (3%)Fiber: 1g (4%)Sugar: 63g (70%)Vitamin A: 326IU (7%)Vitamin C: 6mg (7%)Calcium: 24mg (2%)Iron: 1mg (6%)

Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Total Servings 6 servings
Keyword entertaining
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