Foods Fruits & Dessert Recipe

Tropical Coconut Cheesecake

Tropical Coconut Cheesecake

This light tropical coconut cheesecake blends the tartness of lime with the richness of the cheesecake. The coconut lime crust sets in the freezer rather than the oven, and the light coconut yoghurt is folded into the creamy filling, along with fresh limau juice and zest. Chill it overnight, and you’ll wake up in cheesecake heaven.

For the crust, I used whole wheat graham crackers, roasted cashews and coconut chips. It’s all blends up with melted butter, lime zest and sugar. Addition of coconut yoghurt and lime juice add freshness and divinely tropical flavour to the filling. This is obviously not a healthy treat, but it is considerably better than the original. 

Tropical Coconut Cheesecake

Tropical Coconut Cheesecake


Coconut & cashew crust

  • 40 gr graham crackers, roughly breakups
  •  20 gr roasted cashew
  • 20 gr coconut chips
  • zest of 1 lime
  • 2 dates
  • 35 gr unsalted butter, melted

Coconut cheesecake filling

  • 1 vanilla pod
  • 450 g cream cheese, softened
  • 110 g granulated sugar
  • 1 tablespoon cornstarch
  • 2 eggs, room temperature
  • 100 ml of coconut yoghurt
  • 1/2 teaspoon grated limo or lime zest
  • 1 tablespoon limau juice


Make the crust 

  1. Put cashew and coconut chips in a food processor and blitz until fine crumbs. Add graham crackers, dates, lime zest and melted butter, briefly blitz until it resembles wet sand.
  2. Pour into the greased tin. Use a spatula to spread it out over and press the crumbs firmly down into the base and up the walls. Cill in the fridge for 1 hour to set firmly.

Coconut cheesecake filling

  1. Slice the vanilla pod in half-lengthways, leaving the tip intact. Scrape out the seeds using the back of a kitchen knife.
  2. Place the cream cheese, granulated sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth.
  3. Add cornstarch and beat until just combined about 10 seconds. Tip in the coconut yoghurt, limau zest and juice, beat on low speed until smooth and creamy.
  4. Add eggs one at a time, beat in between until just combined. Pour the batter over the prepared crust.
  5. Bake until the top of cheesecake turns golden, and slightly jiggly, about 40-50 minutes. Cool the cakes in the oven with the door slightly open, then refrigerate overnight.
  6. Remove the cake from the tin, slice and serve with the strawberry sauce.

You Might Also Like

No Comments

Leave a Reply