No Bake Coconut Lime Cheesecake

This dessert contains all the good stuff. Sweet and salty crust, creamy cheesecake, tropical coconut lime combo, and most importantly it requires no baking. In the summer heat, the last thing I want is to turn on my oven for an hour. Even better, this dessert is served in individual cups so you can maintain social distance while enjoying this delicious cheesecake. It’s super easy but maybe double the recipe… you’re going to want more than a single serving!

Recipe:

Ingredients:

1 cup Vanilla wafer cookies

1/2 cup salted pretzels

5 Tbsp butter, melted

8oz cream cheese, at room temperature

1/2 cup heavy cream

3/4 cup coconut milk

3/4 cup powder sugar

1 tsp vanilla extract

2 Tbsp lime juice

To make:

In a food processor, add vanilla wafers and pretzels and pulse on high until a fine crumb. Add melted butter and pulse until combined.

Divide mixture into 4 ramekins and press down with your fingers or the back of the spoon. You could also make these in a muffin tin lined with cupcake liners. This method will make about 8 servings.

Rinse food processor and use for cheesecake mixture.

Add cream cheese, coconut milk, powder sugar, and vanilla to the food processor. Pulse until combined and creamy. This should just take 30 seconds or so.

*Note, use as much coconut cream (the thick white cream from coconut milk) as you can. My can had about 1/4 cup coconut cream and 1/4 cup liquid so that’s what I used but if you can get the full 1/2 cup of cream it’s going to be even better!

Add the lime juice to the cheesecake mixture and pulse until combined.

Spoon mixture into ramekins or muffin tin and place in refrigerator for 4+ hours. You could also do this the day before.

Serve cold and enjoy!