No-Bake Coconut Almond Lime Cheesecake – A Light & Refreshing Dessert

by Feli Chic'Cuisine

This No-Bake Coconut Almond Lime Cheesecake is the perfect treat! With a nutty coconut-almond crust and a zesty lime-infused cheesecake filling, this dessert is naturally sweetened, requires no oven time (except for a quick crust bake), and is packed with tropical flavors. — No-Bake Coconut Almond Lime Cheesecake @Feli Chic'Cuisine

Looking for a healthy, easy-to-make dessert that’s both creamy and refreshing? This No-Bake Coconut Almond Lime Cheesecake is the perfect treat! With a nutty coconut-almond crust and a zesty lime-infused cheesecake filling, this dessert is naturally sweetened, requires no oven time (except for a quick crust bake), and is packed with tropical flavors.

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?

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

No-Bake Coconut Almond Lime Cheesecake Recipe

With less sugar, a gluten-free crust, and an easy-to-make filling, this cheesecake is great for summer, holidays, or anytime you crave a sweet yet balanced treat.

Prep. Time: 15 min Bake Time: 15 min

Chill Time: 6 h Serves: 8-10

Ingredients

For the Crust

1 ½ cups (150g) flaked coconut
3 Tbsp (20g) ground almonds
3 Tbsp (42g) butter, melted

For the Filling

7g (1 envelope) unflavored gelatin or 4–5 gelatin sheets
¼ cup (60ml) cold water
¼ cup (50g) sugar
450g (16 ounces) cream cheese, softened
¼ cup (60ml) fresh lime juice
1 Tbsp lime zest
1 ½ cups (360ml) whipping cream (heavy/double cream)

Method

Make the Crust

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

2. In a small bowl, combine flaked coconut and ground almonds. Stir in melted butter until well combined.

3. Press the mixture evenly into the bottom of the prepared pan. Bake for 10–15 minutes, or until the edges are golden brown. Let it cool completely in the pan on a wire rack.

Make the Filling

4. In a small saucepan, sprinkle the gelatin over cold water and let it sit for 1 minute. If using gelatin sheets, soak 4-5 sheets in cold water for 5-10 minutes, then squeeze out excess water.

5. Heat the gelatin mixture over low heat, stirring continuously until the gelatin is fully dissolved, then remove from heat and let it cool slightly before adding it to the cream cheese mixture.

6. In a large mixing bowl, beat cream cheese until smooth. Gradually mix in the gelatin mixture, then add the lime juice and zest, mixing until well combined.

7. In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in batches, ensuring a light and airy texture.

8. Pour the filling over the cooled crust and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.

Serve & Garnish

9. Before serving, garnish with lime zest and sliced almonds. Slice and enjoy your light, creamy, and tangy cheesecake!