Low Carb Coconut Lime Cheesecake, No Bake

This is a revised Key lime cheesecake recipe that I've altered to add the flavor of coconut. I hope you enjoy it!

• Ready In: 45 mins
• Serves: 12

Ingredients

• 1⁄2 cup  shredded unsweetened coconut
• 1  tablespoon butter
• 1  tablespoon Splenda granular (sugar substitute)
• 1  cup ricotta cheese
• 1  lb cream cheese, softened
• 1  cup sour cream
• 1  cup Splenda granular (sugar substitute)
• 1  teaspoon vanilla extract
• 2  teaspoons  coconut extract
• 1⁄4 teaspoon kosher salt
• 1⁄2 cup lime juice
• 1  cup unsweetened coconut milk
• 1⁄2 cup boiling water
• 2 (1/4ounce) envelopes unflavored gelatin

Directions

1. Mix unsweetened coconut, 1 tablespoons Splenda & melted butter with a fork. Press into a 10 inch spring form pan, covering bottom. Place in refrigerator while completing other steps.
2. Blend ricotta cheese in a food processor on high for five minutes, or until completely smooth. Scrape down the sides after the first minute.
3. Beat cream cheese until smooth with mixer. Add sour cream, & fully incorporate. Add ricotta & fully incorporate. Add Splenda, extracts, lime juice, coconut milk & salt. Mix slowly at first until fully mixed.
4. While mixing cream cheese mixture at medium speed, add gelatin envelopes to boiling water, stirring vigorously & quickly. Immediately stream into running mixer to incorporate. Do not pause here or your gelatin will congeal & you will have a lumpy cheesecake!
5. Immediately pour your cheesecake mixture into your prepared pan with crust. Garnish with toasted coconut & lime zest if you'd like, & refrigerate for 3-4 hours.