Key lime cheesecake with a hint of coconut brings me back to the tropics! Having the crust on top makes me feel like a rebel and want to eat dessert first!
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Where is it said that crust has to go on the bottom? I’m going full rebellion today and making a crust that I am going to crumble on the top of my cheesecakes! Every time I think I’m being slightly rebellious, I hear the Judd Nelson quote from the movie The Breakfast Club when the principal allows someone to get up, much to the chagrin of the rebel.
Anarchy starts now with crust on the top! Anarchy is also the description of my kids morning routine when neither one wants to brush their teeth or get dressed in a timely fashion.
Whatever happened to waking up and grooming yourself and sitting down to a healthy breakfast like all those commercials we see? Nope, Nope, and Nope. At my house, it’s all fighting, shoving, bodily noises competitions, disapproval of lunchbox foods, and running to the car with one shoe on. Plus who gets Shotgun!
Let’s focus on Anarchy in this case, which is a crust on top! Buttery, crumbly, sweet and cinnamony graham cracker crust. Underneath the anarchy? Heaven!
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Heaven is paved with cheesecake, I firmly believe that. Angels playing harps and floating on clouds made of cheesecake. I really love cheesecake. And Key Lime Pie. I see them together all the time but I have never made a key lime cheesecake.
Imagine the two flavors mingling together to create the perfect dessert. Light and bright citrus flavors juxtaposed with a rich, creamy texture. Together, they remind me of the unobtainable hot boy in high school that would never in a million years go on a date with me.
Now, with my no-bake cheesecake jars, I can go on that date. And just like high school, the date involves me, at home in my sweatpants, eating dessert!
At least my date tells me I’m beautiful before I eat it!
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Yes, my cheesecake speaks to me…
It will speak to you too with these no-bake coconut key lime cheesecake jars!
For the Crust
- 1 cup graham cracker crumbs
- 3 tablespoons butter (melted)
- 1/2 teaspoon ground cinnamon
For the Cheesecake
- 16 ounces cream cheese (softened)
- 3/4 cup coconut milk (such as Coco Lopez)
- 1 teaspoon coconut extract
- 14 ounces sweetened condensed milk
- 1/4 cup fresh squeezed key lime juice
- 1 tablespoon lime zest
For the Garnish
- Toasted coconut (for garnish)
- Whipped Cream (for garnish)
- Mix the cheesecake ingredients together and refrigerate for at least 1 hour.
- If you want the graham cracker crumble for crust then you need to mix the crumbs and melted butter together.
- Heat in 350F oven, on a baking sheet, for 5 minutes.
- When ready to serve, portion out cheesecake mixture into jars.
- Sprinkle with toasted graham crumbs.
- Top with whipped cream if you desire.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 592Total Fat: 39gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 92mgSodium: 379mgCarbohydrates: 55gFiber: 2gSugar: 45gProtein: 10g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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