No Bake Coconut Lime Mascarpone Cheesecake Food

NO-BAKE COCONUT LIME MASCARPONE CHEESECAKE

Steps:

• Grease and line a 9-inch round springform pan with parchment paper and set aside.
• For the crust: In a medium bowl, stir together the graham cracker crumbs, toasted shredded coconut, and coconut oil until well-combined. Then pour into the springform pan and pat down the mixture into an even compact layer. Place the pan in the freezer while you prepare the rest of the cake.
• For the cake: Using an electric mixer (or stand mixer), place the condensed milk, cream cheese, mascarpone cheese, lime juice and zest, vanilla extract, and salt into a large bowl. Blend until the ingredients are creamy, smooth, and well-combined.
• Get the springform pan from the freezer and pour the cake mixture onto the crust. Using a spatula, spread the mixture into an even layer.
• For the topping: In a small bowl, combine the topping ingredients (toasted shredded coconut and lime zest) together. Then sprinkle the topping over the cake before pressing the topping slightly into the top of the cake.
• Cover the springform pan with plastic wrap and place in the refrigerator for at least 4 hours (or better overnight) until the cheesecake is set.

LIME COCONUT CHEESECAKE

Steps:

• In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack., In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight., Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.

NO-BAKE LIME CHEESECAKE

Steps:

• In a large bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., In a small saucepan, sprinkle gelatin over lime juice and cold water; let stand for 1 minute. Stir in the sugar, eggs and lime zest. Cook and stir over medium heat until mixture reaches 160°. Remove from the heat., In a large bowl, beat cream cheese and butter until fluffy. Gradually beat in gelatin mixture. Cover and refrigerate for 45 minutes or until partially set, stirring occasionally. , In a small bowl, beat cream until stiff peaks form; fold into lime mixture. Spoon into crust. Cover and refrigerate for 3-4 hours or until set. Just before serving, remove sides of pan. Refrigerate leftovers.

KEY LIME/MASCARPONE CHEESECAKE

Steps:

• Preheat oven to 350°F In a small bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in butter. Combine until all crumbs are coated. Pat the mixture into the bottom and sides of a 9" springform pan. Bake for 8 minutes.
• In large bowl, with an electric mixer, beat cream cheese, mascarpone and remaining sugar. Beat in egg. Add lime juice. Pour cheese mixture into pan. Bake at 350F for 10 minutes. Reduce heat to 250°F Bake for 1 hour or until center is firm yet barely set. Cool completely, then refrigerate, covered.

LOW CARB COCONUT LIME CHEESECAKE, NO BAKE

Steps:

• Mix unsweetened coconut, 1 tablespoons Splenda & melted butter with a fork. Press into a 10 inch spring form pan, covering bottom. Place in refrigerator while completing other steps.
• Blend ricotta cheese in a food processor on high for five minutes, or until completely smooth. Scrape down the sides after the first minute.
• Beat cream cheese until smooth with mixer. Add sour cream, & fully incorporate. Add ricotta & fully incorporate. Add Splenda, extracts, lime juice, coconut milk & salt. Mix slowly at first until fully mixed.
• While mixing cream cheese mixture at medium speed, add gelatin envelopes to boiling water, stirring vigorously & quickly. Immediately stream into running mixer to incorporate. Do not pause here or your gelatin will congeal & you will have a lumpy cheesecake!
• Immediately pour your cheesecake mixture into your prepared pan with crust. Garnish with toasted coconut & lime zest if you'd like, & refrigerate for 3-4 hours.

AVOCADO LIME AND COCONUT NO-BAKE CHEESECAKE

Steps:

• Line bottom and sides of 9-inch (2.5 L) spring-form pan with parchment paper.
• Toast coconut in dry frying pan over low heat 5 to 7 minutes, stirring frequently until golden and fragrant. Set aside to cool.
• Stir together coconut, graham crumbs, and butter. Press onto bottom of prepared pan. Chill 15 minutes.
• Meanwhile, place sugar and lime zest in food processor; pulse on and off until well-mixed. Add cream cheese; process until smooth. Add avocado and lime juice; process until completely smooth.
• Pour cream cheese mixture over crust and smooth top. Cover; chill 6 hours or until set.
• Unclasp side of pan and remove ring. Carefully peel parchment away from side of cake. Place cheesecake on cake plate and mound berries on top. Garnish with lime slices and fresh mint, if desired.