No-Bake Coconut Almond Lime Cheesecake
- felichiccuisine
- Mar 31, 2023
- 3 min read
Updated: Nov 21
A Light & Refreshing Dessert
A refreshing No-Bake Coconut Almond Lime Cheesecake made with less sugar, a gluten-free crust, and a creamy lime-infused filling. Easy to prepare and perfect for summer, holidays, or anytime you want a light, tangy sweet treat.
If you love cheesecake but want something lighter and less sugary, this is the perfect recipe for you
Why You’ll Love This Recipe
✔️ No-Bake & Easy to Make – The filling sets in the fridge, so no need for a complicated water bath.
✔️ Lower in Sugar – Uses only ¼ cup of sugar, making it less sweet but still deliciously creamy.
✔️ Light & Refreshing – The tangy lime flavor pairs beautifully with the creamy cheesecake base.
✔️ Naturally Gluten-Free – The crust is made with coconut and almonds, no flour needed!
✔️ Perfect for Any Occasion – A great summer dessert or a light treat for holidays and gatherings.
Tips for the Best No-Bake Cheesecake
✔️ Use fresh lime juice – Bottled juice lacks the same vibrant citrus flavor.
✔️ Don’t skip chilling – The cheesecake needs time to set for a perfect texture.
✔️ Whip the cream properly – It should hold stiff peaks for the best fluffy consistency.
✔️ Make it dairy-free – Use coconut cream instead of whipping cream and a dairy-free cream cheese alternative.
✔️ For a firmer texture – Use 5 gelatin sheets instead of 4.
How Easy Is This Cheesecake to Make?
This cheesecake is surprisingly easy to make, even if you’re not an experienced baker. With a simple coconut and almond crust and a no-bake filling, it comes together quickly and stress-free.
The crust mixes in just a few minutes, and the filling only requires a gentle heat step before being poured over the base.
No special tools or complicated techniques are needed — just a little patience for chilling time. The result? A refreshing, creamy cheesecake with a bright lime flavor that’s delightfully easy to prepare.
Looking for something similar? You might enjoy: Lime -Yogurt Cheesecake
How To Make No-Bake Coconut Almond Lime Cheesecake
Make the Crust
✔️ Preheat oven to 180°C (350°F).
✔️ Grease and line a 23 cm (9-inch) springform pan.
✔️ Mix flaked coconut, ground almonds, and melted butter in a small bowl until well combined.
✔️ Press into the pan and bake for 10–15 minutes, until golden brown.
✔️ Let cool completely on a wire.
Make the Filling
✔️ Beat cream cheese until smooth, then mix in the dissolved gelatin, lime juice, and zest until combined.
✔️ Whip cream until stiff peaks form, then gently fold it into the cream cheese mixture.
✔️ Pour over the cooled crust, smooth the top, cover, and refrigerate for at least 6 hours or overnight until set.
FAQs
🔸 Can I make this cheesecake without gelatin? Yes! You can use agar-agar (a plant-based alternative). Use ½ teaspoon agar powder and dissolve it in ¼ cup hot water before adding it to the cream cheese mixture.
🔸 How long does this cheesecake last? It keeps well in the fridge for 3–4 days. Cover it tightly to prevent drying out.
🔸 Can I freeze it? Yes! Freeze slices in an airtight container for up to 1 month. Thaw in the fridge before serving.
Here’s a lovely review from one of my readers:
⭐⭐⭐⭐⭐
"Perfect for Summer! This no-bake cheesecake was SO easy to put together, and it tasted amazing. I followed the recipe exactly, and the texture came out smooth and creamy. The best part? It’s lower in sugar but still incredibly delicious!" Emily
Enjoy!
"A recipe has no soul. You, as the cook, must bring soul to the recipe."-Thomas Keller
Have you tried making this No-Bake Coconut Almond Lime Cheesecake? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
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