Coconut Almonds Cheesecake

A sophisticated cake but easy to prepare. ​This refreshing cheesecake's delicate flavour is complemented by a coconut and almonds crust.


Serves 8-10

For the Crust

  • 1 1/2 cups flaked coconut

  • 3 Tbsp ground almonds

  • 3 Tbsp butter melted

For the Filling

  • 7 g (1 envelope) unflavored gelatin

  • 1/4 cup cold water

  • 1/4 cup sugar

  • 450 g (16 ounces) cream cheese, softened

  • 1/4 cup lime juice

  • 1 Tbsp grated lime peel

  • 1 1/2 cups whipping cream, whipped



1. Preheat the oven to 350°F ( 180°C). Grease and line with parchment paper a 23 cm (9-in.) layer cake pan.​

​2. In a small bowl, combine flaked coconut and almonds and stir in melted butter. ​

​3. Press onto the bottom of the prepared pan and bake for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack.​


4. In a saucepan, sprinkle gelatin over cold water and let stand for 1 minute. Stir in sugar and cook over low heat until sugar and gelatin are dissolved or until becomes creamy.​​​​​​​

5. In a large bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. ​

6. Add the lime juice, the peel and fold in whipped cream. Beat until the mixture is smooth. Pour over crust. ​Refrigerate for at least 8 hours or overnight.​

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Coconut Almonds Cheesecake
"A recipe has no soul. You, as the cook, must bring soul to the recipe." Thomas Keller​​​

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