Best 2 Coconut Lime Cheesecake With Mango Coulis Recipes

Indulge in a tropical paradise with our tantalizing Coconut Lime Cheesecake adorned with Mango Coulis, a symphony of flavors that will transport you to a beachside reverie. This delectable cheesecake boasts a creamy filling infused with the aromatic zest of lime and the rich, nutty flavor of coconut, nestled upon a graham cracker crust. Topped with a vibrant mango coulis, bursting with the tangy sweetness of ripe mangoes, this dessert is a feast for the senses. Our collection of recipes also includes variations of this classic treat, such as the No-Bake Coconut Lime Cheesecake, a delightful option for those who prefer a chilled, creamy dessert without the hassle of baking. For those seeking a vegan alternative, the Vegan Coconut Lime Cheesecake offers a luscious, plant-based rendition that is equally satisfying. Additionally, we present the Gluten-Free Coconut Lime Cheesecake, a delightful treat that caters to those with dietary restrictions, ensuring everyone can savor this tropical delight.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT-LIME CHEESECAKE

Coconut-Lime Cheesecake image

Take your taste buds to paradise with Coconut-Lime Cheesecake, combining the flavors of Florida and the Caribbean. Lime cheesecake will never be the same.

Provided by My Food and Family

Categories Dairy

Time 6h40m

Yield 16 servings

Number Of Ingredients 9

Ingredients

30 square shortbread cookies, finely crushed (about 2 cups)
3/4 cup BAKER'S ANGEL FLAKE Coconut, divided
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
Zest and juice from 2 limes
4 eggs
3/4 cup thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 325ºF.
Mix cookie crumbs, 1/2 cup coconut and butter; press onto bottom of 9-inch springform pan. Bake 10 to 12 min. or until lightly browned. Meanwhile, spread remaining coconut onto bottom of microwaveable pie plate. Microwave on HIGH 2 min. or until lightly toasted, stirring every 30 sec.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream, lime zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 to 1-1/4 hours or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate cheesecake 4 hours.
Serve topped with COOL WHIP and toasted coconut.

Nutrition Facts : Calories 540, Fat 40 g, SaturatedFat 23 g, TransFat 1.5 g, Cholesterol 180 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

LIME COCONUT CHEESECAKE

Lime Coconut Cheesecake image

This refreshing cheesecake's delicate flavor is complemented by a coconut crust. -Inge Schermerhorn, East Kingston, New Hampshire

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 10-12 servings.

Number Of Ingredients 12

Ingredients

1-1/2 cups sweetened shredded coconut
3 tablespoons ground macadamia nuts or almonds
3 tablespoons butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup sugar
2 packages (8 ounces each) cream cheese, softened
1/4 cup lime juice
1 tablespoon grated lime zest
Green food coloring
1-1/2 cups heavy whipping cream, whipped
Toasted coconut and additional whipped cream, optional

Steps:

In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack., In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight., Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.

Nutrition Facts : Calories 312 calories, Fat 25g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 128mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

Use fresh, ripe mangoes for the coulis to ensure the best flavor.
If you don't have a food processor, you can mash the mangoes by hand.
Be careful not to overbeat the cheesecake batter, as this will make it dense.
Bake the cheesecake in a water bath to prevent it from cracking.
Chill the cheesecake for at least 4 hours before serving to allow it to set properly.

Conclusion:

This coconut lime cheesecake with mango coulis is a delicious and refreshing dessert that is perfect for any occasion. The cheesecake is creamy and tangy, with a hint of coconut flavor. The mango coulis is sweet and tropical, and it complements the cheesecake perfectly. This recipe is easy to follow and can be made in advance, making it a great option for busy cooks.