De Lime in De Coconut Cheesecake

READY IN: 1hr 25mins
Recipe by mary winecoff

This recipe comes from an insert in my paper. Made by Sheila Suhan she says that it is a light and creamy cheesecake that she named after the 1967 Nilsson hit.

Top Review by Annacia

I can only judge my own experience with this recipe and it was excellent. I made it using Splenda for the sugar and egg white only as well as 95% fat free cream cheese and added a sprinkle of coconut shreds into the batter. I got a cheesecake with a lovely light texture that had a great little lime zip along with the coconut flavor. As I'm the only one who likes cheesecake here I made a 2 serving size cake and it was baked in 50 mins. Great little cheesecake Mary. Made for ZWT Witchin Kitchen

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Crust: Combine all ingredients in the bowl of a food processor. Process until just blended. Press in bottom and about 1/2 inch up the sides of a 10 inch spring form pan.
  3. Filling: Place cream cheese in a large bowl and beat with a mixer at medium high speed until smooth. Reduce speed to low and add eggs, 1 at a time, beating well.
  4. Add remaining filling ingredients and beat well, scraping bottom and sides of the bowl occasionally. Scrape filling into crust.
  5. Bake 75 to 90 minutes, until center jiggles slightly when pan is tapped. Remove from oven and run a knife around inside of pan. Cool to room temperature on a wire rack. Cover with plastic wrap and refrigerate overnight.
  6. Garnish with whipped cream and lime wedges, if desired.

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