Key Lime Coconut Cheesecake

Coconut graham cracker crust topped with Key Lime Cheesecake filling and a swirl of whipped cream creates a simple and delicious dessert for every summer occasion.

If you’ve followed My Baking Addiction for awhile, you are well aware of the fact that I have a minor obsession with layered desserts – especially of the mini variety. My friend Glory of the incredible blog, Glorious Treats, recently sent me a copy of her debut cookbook, Glorious Layered Desserts. As you can imagine, it’s pretty much my favorite cookbook – ever.

keylimepierecipeNot only is Glorious Layered Desserts beautiful, it’s brimming with over 60 amazing desserts for every occasion. From Peach Raspberry Almond Trifle to Chocolate Raspberry Cheesecakes – there’s truly something for everyone. And as if her delectable recipes weren’t enough, Glory also included tips, tricks, and source information that will make you the layered dessert queen – or king – in no time.

gloriouslayereddessertsWhile flipping through Glorious Layered Desserts, I was immediately drawn to Glory’s recipe for Key Lime Coconut Cheesecake. Since I just so happened to have all of the ingredients on hand, I made them the very next day. And then we ate every last crumb. I love Key Lime Pie, but the addition of toasted coconut and cream cheese takes the key lime pie eating experience to a whole new delicious level.

If you want a cookbook on hand for easy, quick desserts that are perfect for last minute barbecues all summer long, this is the book for you!

Key Lime Cheesecake

Yield: 6-8 servings

Prep Time: 25 minutes + chill time


For the Coconut Graham Cracker Crumble

  • 1 sleeve (9 whole crackers) graham crackers
  • 1 tablespoon sugar
  • 6 tablespoons butter
  • 1 1/2 cups shredded sweetened coconut

For the Key Lime Cheesecake

  • 1 (8-ounce) block cream cheese
  • 1 (14-ounce) can sweetened condensed milk
  • 1/4 cup fresh lime juice (you'll need 3-4 limes on average), or key lime juice
  • 1 teaspoon lime zest, finely chopped
  • 3 tablespoons Greek yogurt (any fat content), or sour cream
  • 1 teaspoon vanilla

Optional Toppings

  • whipped cream
  • toasted coconut
  • fresh lime slices


For the Coconut Graham Cracker Crumble

  1. Preheat oven to 350°F.
  2. Crush graham crackers in a large ziplock bag and then place crumbs into a large bowl. Add sugar and stir to combine,
  3. In a small bowl, melt butter in microwave.
  4. Pour melted butter over bowl of crumbs and stir until crumbs are evenly moistened. Stir in shredded coconut
  5. Spread crumbs onto a rimmed baking sheet and bake 8-10 minutes.
  6. Allow to cool before use.
  7. Crumble can be stored in sealed container up to a week.

For the Key Lime Cheesecake

  1. In the bowl of an electric mixer, beat cream cheese until smooth.
  2. Slowly pour in sweetened condensed milk while mixing. Mix until fully incorporated and smooth.
  3. Add lime juice and zest and continue to blend. Add yogurt (or sour cream) and vanilla, and mix until all ingredients are well incorporated.
  4. Pour into desired containers and chill at least 3 hours.
  5. If desired, top with whipped cream and toasted coconut before serving.
From Glorious Layered Desserts

33 Responses to “Key Lime Coconut Cheesecake”

  1. Kristine @ Kristine's Kitchen — May 29, 2014 at 12:59 am

    These key lime cheesecakes look fantastic! I should really make more layered desserts, they are so fun and pretty!


    • Jamie — May 29, 2014 at 10:59 pm

      Layered desserts are my fave! Thanks so much for stopping by, Kristine!


  2. Wow, this cheesecake trifle looks ADORABLY CUTE AND DELICIOUS! I loveeeeeeeeee the addition of coconut to that divine key lime cheesecake! Need to make these!!!!!!!!!!!!


    • Jamie — May 29, 2014 at 11:00 pm

      The coconut definitely makes these mini cheesecakes extra special! Thanks so much for stopping by!

  3. Jess @ Sweet Menu — May 29, 2014 at 6:05 am

    Wow looks lovely! What a special dessert to serve guests!


    • Jamie — May 29, 2014 at 11:01 pm

      I totally agree – mini layered desserts are the way to go when entertaining. Thanks for visiting and taking the time to comment!

  4. Baby June — May 29, 2014 at 8:05 am

    Mmmm, those are making me hungry right now. :) So adorable and simple! Will have to try this soon.


    • Jamie — May 29, 2014 at 11:02 pm

      Baby June-

      YES! So simple which makes them even more amazing! Have a great day and thanks for stopping by MBA!


  5. Meghan @ Cake 'n' Knife — May 29, 2014 at 10:10 am

    These layered cheesecakes look divine! I am going to have to get myself a copy of that cookbook ASAP!


    • Jamie — May 29, 2014 at 11:03 pm


      YES! You definitely must get a copy – it’s perfection! Thanks for visiting.


  6. Katy R. — May 29, 2014 at 10:21 am

    Hello! Where did you get your bowls from for these little cheesecakes??


    • Jamie — May 29, 2014 at 11:03 pm

      The bowls are from Pier 1 – I love them! Thanks for stopping by!

  7. YUM! Must try as I love all things key lime & coconut!


    • Jamie — May 29, 2014 at 11:04 pm

      Me too and these cheesecakes only made that love a little deeper! Thanks for stopping by!

  8. Glory/ Glorious Treats — May 29, 2014 at 12:44 pm

    Everything you touch is perfection!! Thank you so much for this beautiful post!


    • Jamie — May 29, 2014 at 11:06 pm

      What is perfection is your book! I honestly can’t stop gushing over it – I even ordered my mom a copy! :)

  9. Alice // Hip Foodie Mom — May 29, 2014 at 10:46 pm

    I am also obsessed with layered desserts and food! Thanks for the cookbook reco! This key lime cheesecake looks amazing!


    • Jamie — May 29, 2014 at 11:07 pm

      If you’re obsessed with layered desserts, you definitely need these book in your life! Thanks for stopping by!

  10. Dayna — May 31, 2014 at 3:14 pm

    Oh I going to make these on June 14 mmmmm good I love the idea of individual desert no left overs lol. Where do I get this cook book?


  11. Nicole — June 17, 2014 at 1:06 pm

    If I wanted to make just one instead of individual what size pan would you suggest? Like an 8 inch cake pan?


  12. Lisa Easterling — July 14, 2014 at 9:34 pm

    I know I have to be missing something super obvious LOL, but where in the recipe does it say what to do with the baked cracker stuff? I’m assuming you just put little bits of it in the bottoms of the containers before spooning the cheesecake mix in?


    • Jamie — July 14, 2014 at 11:36 pm

      Yes, just spoon some into your serving dish and press it down slightly, then you’ll top with the filling. I hope this helps!

  13. Oh my! These look amazing. I love key lime and cheesecake is one of my favorite desserts to make. This one is going on the menu soon!!! :)


  14. Gail — March 28, 2015 at 6:12 pm

    What size pan would you use to make one cheesecake?

    Thank you


    • Jamie — March 30, 2015 at 12:01 pm

      I haven’t tested this as one cheesecake but it should work in a small cheesecake pan or standard pie dish. I hope this helps.


  15. Lulu / Voyage Gourmand — May 9, 2015 at 11:13 am

    These key lime cheesecakes are calling me !! I’m going to bake these very soon :)


    • Jamie — May 12, 2015 at 2:03 pm

      I hope you get the chance to try them. Thanks for stopping by.


  16. barbcave — August 24, 2015 at 9:18 pm

    These are so delicious! and fun! I made the in half-pint jars so could have individual servings.  So Tasty!


    • Jamie — August 25, 2015 at 8:41 am

      Thanks so much for stopping by!

  17. Shannon — April 14, 2016 at 10:09 am

    What would you suggest replacing the sweetened condensed milk with? I’m not a big fan. Will it still work if I used more plain greek yogurt and liquid Stevia sweetener? Thanks for your input. 


    • Jamie — April 16, 2016 at 9:20 am

      Hi, Shannon! I’m not sure there’d be a good substitute for the sweetened condensed milk. I suppose you could give the Greek yogurt and Stevia a try and see how it goes. Good luck!

  18. Natalie — February 15, 2017 at 10:52 pm

    Can you make these the night prior to a dinner party? Will they keep in the  fridge for 24 hours or so? Or do you have to make on the day of consumption?


    • Jamie — February 16, 2017 at 7:22 am

      Hi, Natalie! I think you can make them the night before. I hope everyone enjoys them at your party!

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