Imagine a dessert that transports you to a sun-soaked beach while keeping your health goals intact - our Coconut Cream Lime Cheesecake is that magical creation! This no-sugar-added marvel proves that decadent doesn't have to mean diet-derailing. With a luscious coconut flour crust and a creamy, zesty filling that dances between tangy and sweet, this low-carb masterpiece will make you forget you're eating something actually good for you. Prepare to revolutionize your dessert experience with a treat that's as ingenious as it is delicious!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Low Carb
Serves: 8 Servings
Ingredients
- 1 cup coconut flour
- ½ cup melted coconut oil
- 16 oz cream cheese, softened
- ½ cup powdered erythritol
- ½ cup coconut cream
- Juice and zest of 2 limes
Instructions
- Prepare all ingredients and ensure they are at room temperature, especially the cream cheese and coconut cream.
- In a medium mixing bowl, combine coconut flour and melted coconut oil to create the crust. Mix thoroughly until a crumbly, slightly moist texture is achieved.
- Press the coconut flour mixture into the bottom of an 8-inch springform pan or pie dish, creating an even, compact base. Use the back of a spoon or flat measuring cup to smooth the surface.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, with no visible lumps.
- Add powdered erythritol to the cream cheese and continue mixing until well incorporated and the mixture is light and fluffy.
- Gently fold in the coconut cream, ensuring it is fully blended with the cream cheese mixture.
- Add lime juice and lime zest to the mixture, stirring carefully to distribute evenly throughout the cheesecake batter.
- Pour the cheesecake filling over the prepared coconut flour crust, using a spatula to spread it evenly and smooth the top.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely and develop its flavors.
- Before serving, remove from the refrigerator and let sit at room temperature for 10-15 minutes to soften slightly.
- Optional: Garnish with additional lime zest or a few thin lime slices for presentation before serving.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature to achieve a smooth, lump-free filling.
- Press Crust Firmly: When creating the coconut flour crust, press it down firmly and evenly to prevent crumbling.
- Smooth Mixing Technique: Use an electric mixer for the cream cheese to guarantee a silky-smooth texture.
- Chill Patience: Allow a minimum of 4 hours (preferably overnight) for the cheesecake to set properly.
- Zest Matters: Fresh lime zest provides the most vibrant flavor - avoid using pre-packaged zest.
- Room Temperature Serving: Let the cheesecake sit for 10-15 minutes before serving to soften slightly and enhance flavor.
- Storage Tip: This cheesecake keeps well in the refrigerator for up to 5 days, making it perfect for make-ahead desserts.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 8g
Fat: 36g
Saturated Fat: 28g
Cholesterol: 65mg
