Coconut and Lime No Bake Cheesecake

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Today we have another ‘no bake’ cheesecake which is more tropical than last time as it is coconut and lime flavoured. I added desiccated coconut to the biscuit base for this cheesecake which made it taste so good.

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For the Coconut Biscuit Base:

  • 100g Digestive Biscuits
  • 50g Granulated Sugar
  • 50g Unsalted Butter
  • 75g Desiccated Coconut

For the Cheese and Lime Filling:

  • 500g Cream Cheese
  • 150g Icing Sugar
  • Juice of 2 small Limes
  • 200ml Double Cream

For the Coconut and Lime Topping:

  • 25g Desiccated Coconut
  • Zest of 1 Lime

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For the Coconut Biscuit Base:

1) Start by greasing a 9 inch sandwich tin with butter.

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2) Remove the base of the tin and draw around it onto greaseproof paper. Cut this out and stick it to the buttered side of the base. Measure and cut out a strip of greaseproof paper long enough and wide enough to cover the inside edge of the tin as well before putting the base of the tin back inside.

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3) In a large mixing bowl, add the digestive biscuits. Using the end of a rolling pin, gently bash the biscuits until they have completely turned into evenly sized crumbs.

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4) Add the sugar and desiccated coconut to the crumbs and mix together.

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5) Put the butter into a small saucepan and melt on the hob over a medium heat. Pour this into the crumb mixture and stir in to mix it evenly between the crumbs.

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6) Put all of the biscuit mixture into the sandwich tin. Press it down firmly across the entire bottom of the tin with the back of a spoon making sure that the surface is smooth and even. Place the tin into the fridge.

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For the Cheese and Lime Filling:

1) In another large mixing bowl add the cream cheese and icing sugar. Cream the two together with a fork.

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2) Zest one lime onto a plate. Cut the other lime in half. Then from each half cut a thin slice. Cut these slices in half and leave them aside with the zest on the plate.

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3) Squeeze the juice from the 2 remaining halves of the lime. Cut the zested lime in half and squeeze the juice from this as well. Add this juice to the bowl and stir into the cheese mixture.

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4) Then add the double cream to the cheese mixture. Whip this together with a fork for a couple of minutes or so. You will find that the mixture firms up.

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5) Remove the sandwich tin from the fridge and spoon the cheese mixture on top of the biscuit base. Spread the mixture out smoothly and evenly with the back of a spoon across the entire sandwich tin.

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For the Coconut Lime Topping:

1) Evenly sprinkle the desiccated coconut over the top of the cheesecake making sure all areas right up the the edge are covered. You could press this down gently into the surface of the cheese cake with a flat palm of your hand if you prefer.

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2) Then sprinkle the zest you kept aside over the top of the cheesecake.

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3) Finish the cheesecake off by garnishing with with the 4 small slices of lime that we put aside earlier. Then put it back into the fridge for at least a few hours to set. You could also try freezing the cheesecake and removing it from the freezer about 30 mins before you want to serve it.

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When you are ready to eat it, carefully push the base of the tin upwards and out from the rest of the tin. Then carefully remove the greaseproof paper from around the sides before cutting into it. This makes a great dessert for after a family Sunday Dinner. Enjoy!


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