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Key Lime Cheesecake

key lime

A key lime cheesecake that is set in a coconut crust makes a luscious dessert.   A great low carb and gluten free dessert for summer.

As a homage to the key lime pie, I used a 9-inch pie dish to make this cheesecake.  When it was complete I rather liked the look of it and would use the dish again to make a coconut crusted cheesecake.   If you want to stick with a spring form cake tin I would use an 8 inch one.

key lime

Since I made my coconut blueberry cheesecake I have been enjoying a coconut shell for a few desserts.  It’s such a delectable alternative to low carb flour crusts and gives a chewy texture too.    When I came across the rare occurrence of key lime in the supermarket the combination of coconut and cheesecake called me like a siren.

This key lime cheesecake is surprisingly light, yet creamy.  It may have been how I whisked the filling but even a friend who is not keen on sweet desserts enjoyed a piece.  I had to give the cheesecake away since the Chief Taster was away and once I tasted a slice I knew that I could not be trusted alone with the key lime cheesecake.  I would have eaten it for breakfast, lunch and dinner. 

For the filling I only used a quarter of a cup, purely as I wanted the tartness of the key lime flavour to come through as a contrast to the coconut.  I would recommend you taste test the filling, so you can adjust for your own sweet tooth.  Call it a great excuse to enjoy a couple of large spoons of the filling. 

I was cruel and send the Chief Taster photos so will have to make this key lime cheesecake again when he returns.  It is also a great excuse to have another piece as the memory of that creamy filling against the cheesecake still lingers with me.

Key Lime Cheesecake

A key lime cheesecake that is set in a coconut crust makes a luscious dessert. 

Course: Cheesecake, Dessert
Servings: 10 Slices
Calories: 316 kcal
Author: Angela Coleby
Ingredients
CRUST
  • 3 cups (180g) Desiccated coconut unsweetened
  • 1/4 cup (54g) Erythritol low carb sweetener
  • 2 Egg whites
  • 1/4 cup (57g) Butter, melted unsalted
  • 1 teaspoon Coconut oil
FILLING
  • 8 oz (224g) Cream cheese softened
  • 1/4 cup (54g) Erythritol low carb sweetener
  • 2 cups (240g) Cream - heavy/whipping
  • 1/4 cup (60g) Key Lime Juice (or just lime juice)
  • 1 teaspoon Vanilla Extract
Instructions
COCONUT CRUST
  1. Brush the inside of a pie dish with coconut oil. 

  2. Preheat the oven to 180C/350F degrees.

  3. Mix the desiccated coconut, melted butter, egg whites and sweetener together until combined

  4. Spoon the mixture into the pie dish and with clean wet hands, press the coconut mixture around the sides and bottom until the dish is covered.

  5. Bake for 20 to 25 minutes until slightly golden and firm. 

  6. Remove from the oven and allow to cool.

FILLING
  1. In a bowl beat the cream cheese with a whisk until soft. (Or by hand with a spoon and a strong arm!).

  2. Add the sweetener, lime juice and vanilla and whisk away until blended.

  3. In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.

  4. Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight.

  5. Decorate with cream and lime slices (optional)

Recipe Notes

Serves 10 slices:

Nutritional Info per slice:  316 calories, 32g Fat, 4g Protein, 6g Total Carb, 3g Fibre, 3g Net Carbs

 

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3 Comments

  • Reply
    Emilie
    April 16, 2018 at 8:23 am

    Hi !
    I’d love to make this recipe which looks delicious but I have one question: if you say that 3 cups of desiccated coconut =180g, which means that 1 cup = 60G, how come that 1/4 cup of butter = 60g too?! I’m European, I use grams and need to understand this in order to not fail this recipe! 😉 Thanks 🙂 Emilie

    • Reply
      Angela Coleby
      April 16, 2018 at 9:51 am

      Hi, the cups to grams vary because of the different density of the ingredients.

      • Reply
        Emilie
        April 16, 2018 at 4:57 pm

        OK, thank you for your quick reply! Will try it next wkd for hubby’s birthday 😉 Emilie

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