Hello my loves,
This recipe was one that I made for our Passover meal and it was a winner. It has a chocolate coconut crust that is filled with a creamy lime cheesecake filling. It is so so yummy!
The crust is a mix of melted chocolate and sweetened coconut flakes, it’s baked for about 20 minutes. While that’s baking, mix the cream cheese, lime juice, lime zest and sweetened condensed milk together until creamy and smooth. Pour into crust and then chill for a minimum or 2 hours or overnight. This isn’t fully no-bake but it’s pretty close! The chilling part makes this the perfect make-ahead dessert and it also happens to be gluten free! Take this to any Summer bbq or event you have coming up!
Chocolate Coconut Lime Tart
Chocolate Coconut Lime Tart
Ingredients
- 3 tbsp unsalted butter
- 3 oz semi-sweet chocolate
- 3 cups sweetened shredded coconut
- 1 brick softened cream cheese
- 2 tsp lime zest
- 1/2 cup lime juice
- 1 can sweetened condensed milk
Instructions
- Preheat oven to 350°. Butter a 9" tart pan with a removable bottom.
- In a microwave safe bowl, add the butter and chocolate. Heat in 30 second intervals until melted and smooth. Stirring well after each cycle to distribute heat. In a large bowl add coconut. Pour melted chocolate over coconut and stir well to combine and fully coat coconut. Pour into tart pan and press firmly with fingertips working up the sides as well. Bake for 20 minutes then remove from oven.
- While that's baking beat the cream cheese until smooth and no lumps remain. About 2 minutes. Then add lime juice, lime zest and sweetened condensed milk. Beat until all incorporated and smooth, scraping down sides as needed.
- Pour into bake tart crust and place in fridge to cool and set. Minimum of 2 hours, overnight is best. Slice and enjoy!
Looking for another no bake dessert? My no-bake turtle cheesecake is decadent and so yummy. If you make this be sure to tag me @tessa_port! I love to see you making my recipes.
