Tropical Lime No-Bake Cheesecake

Luscious fruit plays a starring role in this cool, creamy dessert.


  • 1 cup (250 mL) loosely packed sweetened flaked coconut
  • 10 creme-filled vanilla sandwich cookies
  • 2 tbsp (30 mL) butter, melted
  • 2 pkg (8 oz/250 g each) cream cheese, softened
  • 1/4 cup (50 mL) sugar
  • 2-3 limes
  • 1 tsp (5 mL) unflavored gelatin
  • 1/2 cup (125 mL) thawed frozen piña colada drink mix concentrate
  • 1 container (6 oz/175 g) piña colada blended yogurt
  • 1 mango
  • 2 kiwis
  • 1 cup (250 mL) fresh strawberries


  1. Lightly spray Springform Pan with nonstick cooking spray; set aside. Place coconut in Small Batter Bowl; microwave on HIGH 2-3 minutes or until golden brown, stirring every 30 seconds. Place coconut and cookies in food processor; process 30-45 seconds or until very fine crumbs form. Spoon coconut mixture into batter bowl; stir in butter until completely moistened. Press crumb mixture firmly and evenly over bottom of pan; place in refrigerator until ready to fill.

  2. Combine cream cheese and sugar in Stainless (4-qt./4-L) Mixing Bowl. Beat on medium-high speed of electric hand mixer 1-2 minutes or until smooth. Zest limes with Microplane® Adjustable Fine Grater to measure 1 tbsp (15 mL); juice limes with Juicer to measure 1/4 cup (50 mL). Pour juice into (1-cup/250-mL) Prep Bowl; sprinkle with gelatin and let stand 2 minutes. Microwave on HIGH 20-30 seconds or until gelatin is completely dissolved; set aside to cool slightly.

  3. Add drink mix, yogurt, zest and gelatin mixture to cream cheese mixture. Beat on medium-high speed 1-2 minutes or until smooth. Remove pan from refrigerator. Pour filling over crust, spreading evenly with Small Spreader. Cover; refrigerate cheesecake 2 hours or overnight. When ready to serve, remove collar from pan. Peel mango and kiwis. Slice fruit; garnish cheesecake.


  • 8  servings

Nutrients per serving:

Calories 470, Total Fat 29 g, Saturated Fat 18 g, Cholesterol 75 mg, Carbohydrate 47 g, Protein 7 g, Sodium 280 mg, Fiber 2 g


U.S. Diabetic exchanges per serving:

 2 starch, 1 fruit, 5 1/2 fat (3 carb)

Cook's Tips:

The Serrated Peeler makes quick work of peeling mangoes.

To choose a ripe mango, gently squeeze the mango. It should yield slightly to pressure and smell fragrant. Place under-ripe fruit in a paper bag at room temperature for a day or two.

If you are unable to find piña colada yogurt, substitute with pineapple or key lime blended yogurt.

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