Coconut Lime Cheesecake

This Coconut Lime Cheesecake brings the tropics to your plate! It’s creamy, zesty, and sweet with a crunchy coconut crust that screams, "I’m too fancy for your average dessert." Lime and coconut are best friends here, so buckle up for a dessert vacation in every bite!

Ingredients

• 1 cup graham crackers, crushed
• ½ cup shredded coconut
• ¼ cup butter, melted
• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• Zest of 2 limes
• 2 large eggs
• ¼ cup coconut milk
• 2 tablespoons lime juice
• Toasted coconut flakes and extra lime zest for garnish

Directions

1. Preheat your oven to 325°F (163°C) and line a 6-inch springform pan with parchment paper.
2. In a food processor, blitz 1 cup of graham crackers and ½ cup of shredded coconut until fine.
3. Mix the crumbs with ¼ cup melted butter and press into the bottom of your prepared pan. Bake for 10 minutes, then cool.
4. Beat 8 oz of cream cheese with ½ cup sugar, 1 teaspoon vanilla extract, and the zest of 2 limes until smooth.
5. Add in 2 large eggs, one at a time, mixing well between each addition.
6. Mix in ¼ cup of coconut milk and 2 tablespoons of lime juice until creamy.
7. Pour the cheesecake batter into the cooled crust and bake for 40-45 minutes, or until the center is just set but still slightly jiggly.
8. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
9. Chill the cheesecake in the fridge for at least 4 hours before serving.
10. Garnish with toasted coconut flakes and extra lime zest for the ultimate tropical flair!