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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.

Prep Time
25 mins
Additional Time
3 hrs
Total Time
3 hrs 25 mins
Servings: 8
Course: Cake

Ingredients

For the Coconut Graham Cracker Crumble
  • 9 whole graham crackers 1 sleeve
  • 1 tablespoon sugar
  • 6 tablespoons butter
  • 1 ½ cups shredded sweetened coconut
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
    Cup of Yum
  1. Preheat oven to 350°F.
  2. Crush graham crackers in a large ziplock bag and then place crumbs into a large bowl. Add sugar and stir to combine,
  3. In a small bowl, melt butter in microwave.
  4. Pour melted butter over bowl of crumbs and stir until crumbs are evenly moistened. Stir in shredded coconut
  5. Spread crumbs onto a rimmed baking sheet and bake 8-10 minutes.
  6. Allow to cool before use.
  7. Crumble can be stored in sealed container up to a week.
For the Key Lime Cheesecake
  1. In the bowl of an electric mixer, beat cream cheese until smooth.
  2. Slowly pour in sweetened condensed milk while mixing. Mix until fully incorporated and smooth.
  3. Add lime juice and zest and continue to blend. Add yogurt (or sour cream) and vanilla, and mix until all ingredients are well incorporated.
  4. Add cooled crumble to the bottom of desired containers. Pour filling on top of the crumble and chill at least 3 hours.
  5. If desired, top with whipped cream and toasted coconut before serving.

Notes

  • From Glorious Layered Desserts