This no-bake dessert is the perfect spring treat.
Wendy Paul shares this sweet, citrus cheesecake.
Coconut Key Lime Cheesecake
Filling:
2 (8 oz) pkgs. Cream cheese, softened
14 oz. lite coconut milk
½ cup coconut sugar
1 tsp. coconut extract
2 limes, zested
1 (3.5 oz.) pkg. Royal Delights Coconut Key Lime pudding powder
Crust:
1 cup grated unsweetened for garnish
1 ½ cups coconut cookies
6-7 tbsp. melted butter
2 tbsp. coconut sugar
Cream together cream cheese, coconut sugar, coconut milk and coconut extract, zested limes, and pudding powder. Whisk until smooth and light. Set aside.
To make the crust: place coconut cookies and coconut sugar in the food processor and pulse until desired texture. Add butter and mix together. Place the crumbs into the bottom of your 6 oz. tumblers or mini trifle bowls, or small cheesecake pans. Tap down to secure. Top with pudding, I like to pipe the pudding in using a piping bag, then grated lime zest, and unsweetened coconut. Refrigerate until ready to serve. Make up to 1 day in advance.
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