Baked coconut and lime cheesecake

Cheesecake, baking, NewYork, food, dessert, foodie, recipe, homecook, lime, rum, pinacolada, coconut, fruit, Surrey

There are a few piña colada vibes going on with this delicious baked cheesecake!

This is a great dessert for any occasion and is ideal making a day or two in advance.

The cheesecake’s creamy, slightly fudgy texture has that “just one more bite” factor!  I sometimes go fully piña colada-style and top with slices of fresh or grilled pineapple. To be honest, though, any sharp fruit hits the spot here: I am partial to passionfruit, which I used here.

The small amount of flour really makes a difference to the texture – as my GCSE Food students found out when we experimented with different ingredients. Crucially, you get a slightly firmer and even fudgier texture if using flour. The flour also ensures the eggs do not over-coagulate or scramble (although here, as the cheesecake is baked at a low temperature this is less likely to happen).

For a more traditional baked vanilla cheesecake:

  • use crème fraiche or soured cream instead of the coconut cream
  • omit the coconut from the base
  • omit the rum
  • increase the vanilla bean extract to 2 teaspoons

Recipe: baked coconut and lime cheesecake – serves 6

  • 100g Digestive or Nice biscuits
  • 30g desiccated coconut, ideally lightly toasted
  • 50g unsalted butter, melted


  • 250ml full-fat cream cheese
  • 150ml thick coconut cream
  • 1 teaspoon vanilla bean extract
  • 60g caster sugar
  • 15g plain flour
  • 1 large egg
  • 1 large egg yolk (you can freeze the white for meringues or macarons)
  • 3 tablespoons rum of choice
  • juice and finely grated zest of 2 limes
Topping (all optional!)
  • fresh fruit of choice: passionfruit, pineapple, oranges….
  • 1 tablespoon of rum
  • toasted coconut flakes

you need to pre-heat the oven to 160°C(fan) and line a deep 6” round springform cake tin with greaseproof

(1) For the base: crush the biscuits finely. It is easiest to put them in a plastic bag, fold the top over and bash gently with a rolling pin.

(2) Mix the biscuit crumbs with the melted butter and the the coconut. Press into the base of the tin, patting down firmly to give a flat biscuit layer.

(3) For the filling: add the cream cheese, coconut cream, vanilla extract and sugar to a medium bowl. Lightly whisk with a ballon whisk to give a smooth mixture: this only takes a few seconds.

(4) Add the remaining ingredients and whisk for a few seconds – just to incorporate the ingredients to give a light, smooth mixture.

(5) Pour the filling onto the biscuit base and flatten out by giving the tin a gentle shake. Place onto a baking tray.

(6) Bake for 15 minutes before turning the oven down to 120°C(fan) and baking for 45 more minutes: there should still be a very light wobble in the middle.

(7) Remove from the oven to cool down and chill until needed: ideally overnight. Then remove carefully by placing the baking tin on a jar, for example, and lightly pulling the sides vertically downwards. Peel off the greaseproof.

(8) If topping, simply place your fruit of choice on top (perhaps mixed with a little rum if you wish) and/or toasted coconut before serving.

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food.

5 thoughts on “Baked coconut and lime cheesecake”

  1. Hi there,

    This looks like a passionfruit topping? Or is the lime rind supposed to be spooned on in clumps?

    I love the notion of coconut and lime. I want to give this recipe a go!



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