Tropical Lime No-Bake Cheesecake

Name: Tropical Lime No-Bake Cheesecake
Yield: 8 servings
Ingredients: 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 (60 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

Prep 40 min

Cook 120 min

Ready in 160 min

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

Ingredients

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 (60 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

Directions

Lightly spray 9" (23-cm) Springform Pan with nonstick cooking spray; set aside. Place coconut in microwave safe 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.
Combine cream cheese and sugar in a large mixing bowl. Beat on medium-high speed of electric hand mixer 1-2 minutes or until smooth. Zest limes with Adjustable Zester to measure 1 tbsp (15 mL); juice limes with Citrus Press to measure 1/4 cup (60 mL). Pour juice into a small microwave safe 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.
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. Cover; refrigerate cheesecake 2 hours or overnight. When ready to serve, remove collar from pan. Peel mango and kiwis. Slice fruit; garnish cheesecake.

Yield:

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

Cook's Tips:

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.