If you’re craving a tropical twist on a classic dessert, this Coconut Cheesecake with Lime Glaze Recipe is absolutely the answer. Imagine a creamy, dreamy cheesecake infused with luscious cream of coconut and a delicately crisp graham cracker crust, all topped with a zesty lime glaze that adds the perfect refreshing pop. It’s like a little island escape in every bite, guaranteed to brighten any occasion and impress both family and friends with its vibrant flavors.

Ingredients You’ll Need

A small round cheesecake with two visible layers sits in the center of a white plate on a white marbled surface; the bottom layer is a thick, crumbly brown crust, and the top layer is smooth, creamy, and pale yellow, topped with a slightly glossy finish. To the right of the cheesecake are five small dollops of bright green sauce placed in a curving line. The plate rests on a delicate white lace doily, with two metal forks and a whole lime blurred in the background. Another plate with a similar cheesecake is slightly visible in the upper left corner. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key, but don’t worry—this recipe calls for simple, pantry-friendly items that come together in harmony. Each element plays a vital role, from the buttery crust to the tangy glaze, creating a balance of richness, texture, and brightness.

1 cup graham cracker crumbs: Provides the perfect crunchy base with its slightly sweet, toasty flavor.
3 tbsp. sugar: Sweetens the crust just enough to contrast the tangy cheesecake filling.
1/4 cup butter (melted): Binds the crust ingredients and adds a rich, buttery depth.
2 eggs (separated): Eggs add structure to the cheesecake—the yolks enrich the filling, while the whipped whites lighten it.
1/4 tsp. cream of tartar: Stabilizes the beaten egg whites to achieve fluffy peaks for the perfect texture.
2 8 oz. packages cream cheese (softened): The creamy star of the cheesecake, smooth and luscious.
1/2 cup cream of coconut: Sweet and velvety, this ingredient brings that unmistakable tropical coconut flavor.
1/2 cup sugar: Balances the cream cheese with just the right level of sweetness.
1 tsp. coconut extract: Intensifies the coconut flavor for that extra tropical zing.
1 tbsp. corn starch: Helps thicken and stabilize the lime glaze.
1/2 cup granulated sugar: Sweetens the lime glaze to complement the tartness.
1 tbsp. granulated sugar: Additional sweetening to balance flavors in the glaze.
1/2 cup lime juice (about 4 medium limes): Brings bright citrus acidity that cuts through the richness with freshness.
1/4 cup water: Helps dissolve the sugar and cornstarch for the lime glaze.
3 tbsp. water: Used for dissolving cornstarch and blending the glaze smoothly.

How to Make Coconut Cheesecake with Lime Glaze Recipe

Step 1: Prepare and Bake the Crust

Start by preheating your oven to 350 degrees Fahrenheit. In a bowl, mix the graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Press this mixture firmly into the bottoms of 3 mini 4-inch springform pans, or use one 9-inch springform pan if you prefer a larger cheesecake. Aim for a crust thickness of about 1/4 inch. The crust will firm up and develop a lovely golden brown hue after baking 8-10 minutes. Let the crust cool completely, then wrap the bottom halves of the pans with foil to prevent water from seeping in during baking.

Step 2: Beat the Egg Whites

Separate your eggs carefully. In a medium bowl, beat the egg whites with the cream of tartar until they form stiff, glossy peaks. This step is crucial for achieving that light and fluffy texture that makes this cheesecake stand out from the crowd.

Step 3: Prepare the Filling

In a separate large bowl, combine the softened cream cheese, cream of coconut, 1/2 cup of sugar, and coconut extract. Using an electric mixer on medium speed, beat until smooth and homogenous. Then mix in the egg yolks until everything is well blended. Finally, gently fold in the beaten egg whites to maintain that airy texture without deflating them.

Step 4: Bake the Cheesecake

Pour the creamy filling into your prepared crusts. Place the pans inside a larger baking pan or cookie sheet with sides. Carefully pour hot water into the outer pan, so it reaches just below the foil line around each springform pan. This water bath technique ensures even baking and keeps your cheesecake from cracking. Bake for about 30 minutes, until the centers are almost set but still slightly wobbly. Remove from oven, cool on a wire rack, and then refrigerate for at least 4 hours or overnight to let it fully set.

Step 5: Prepare the Lime Glaze

In a small bowl, dissolve the corn starch in 3 tablespoons of water for a smooth slurry. In a small non-reactive saucepan, combine the lime juice, 1/2 cup granulated sugar, and 1/4 cup water. Bring it to a boil over medium heat, stirring constantly until the sugar dissolves completely. Add the corn starch mixture and continue stirring until the glaze thickens beautifully. Remove from heat and let it cool completely before chilling it in the refrigerator. This glaze adds a zesty brightness that elevates the entire cheesecake.

Step 6: Glaze the Cheesecake

Once your cheesecake has been chilled and the lime glaze has thickened and cooled, spoon the glaze evenly over the cheesecake top. Use the back of a spoon or an offset spatula to smooth it out into a glossy, tart layer that perfectly balances the sweetness and coconut flavors underneath.

How to Serve Coconut Cheesecake with Lime Glaze Recipe

A close-up of a small cheesecake on a white plate, showing three distinct layers: a light brown crumbly base at the bottom, a thick middle layer of creamy white cheesecake with a smooth, soft texture, and a thin pale yellow glaze on top. A slice is being lifted by a woman's hand, revealing the smooth inside texture. In the background, there is another similar cheesecake on a white plate and a whole green lime, with two forks lying nearby on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding the right garnish can make your Coconut Cheesecake with Lime Glaze Recipe even more tempting. Consider sprinkling toasted shredded coconut flakes for an extra crunch and enhancing the coconut theme. Thin slices of fresh lime or lime zest curls will also add vibrant color and amplify the citrus notes.

Side Dishes

This cheesecake shines best as a delightful standalone dessert, but serving it alongside a bowl of fresh tropical fruits like pineapple, mango, or passionfruit can complement the flavors beautifully. A dollop of lightly whipped cream adds an airy softness that pairs wonderfully with the dense texture of the cheesecake.

Creative Ways to Present

For a show-stopping presentation, try serving individual slices on pretty dessert plates adorned with edible flowers or mint sprigs. For gatherings, you can make mini versions in small ramekins, glazing each separately for a charming, personalized touch. Layered parfait-style in clear glasses with toasted coconut and lime zest makes another fun and unexpected alternative.

Make Ahead and Storage

Storing Leftovers

Your Coconut Cheesecake with Lime Glaze Recipe keeps beautifully in the refrigerator. Store leftovers tightly wrapped or in an airtight container for up to 4 days to maintain freshness and moisture.

Freezing

Want to make this cheesecake ahead of time? You can freeze it! Wrap tightly with plastic wrap and aluminum foil to protect from freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best texture and flavor.

Reheating

Since this is a chilled dessert, it’s best served cold. If you prefer it at room temperature, let it sit out for about 30 minutes before serving. Reheating is not recommended as it can compromise the texture and creaminess.

FAQs

Can I use coconut milk instead of cream of coconut?

Coconut milk is much thinner and less sweet than cream of coconut, so it won’t provide the same rich, sweet coconut flavor and texture. For the best results with this Coconut Cheesecake with Lime Glaze Recipe, stick to cream of coconut.

What if I don’t have springform pans?

If you don’t have springform pans, you can use a regular baking pan lined with parchment paper, but be careful when removing the cheesecake, as it will be less forgiving than with a springform pan.

How ripe should the limes be for the glaze?

Choose firm, juicy, and brightly colored limes for the best tartness and fresh lime flavor. Avoid overly soft or dull-skinned fruit, which may be less flavorful.

Can I make this recipe gluten-free?

Absolutely! Substitute the graham cracker crumbs with gluten-free graham crackers or another gluten-free cookie crumb. Just make sure they are fine enough to press easily into the crust.

Why do we beat the egg whites separately?

Beating the egg whites separately and folding them into the batter makes the cheesecake lighter and airier, preventing it from being overly dense and heavy.

Final Thoughts

I can’t recommend this Coconut Cheesecake with Lime Glaze Recipe enough if you’re looking for a dessert that’s as flavorful as it is elegant. It brings together tropical sunshine and creamy indulgence in a way that satisfies every craving. Whether for a special celebration or just a sweet treat to brighten your day, this recipe is definitely one to keep in your dessert arsenal. Get ready to wow everyone at the table with each luscious bite!