Not Every Bake’s a Winner: My Lime & Coconut Cheesecake Story

I made this cheesecake for a family get-together this weekend, hoping for a fuss-free dessert that looked impressive but didn’t need too much effort. It was a busy weekend, with birthdays mixed in as well, so I thought a no-bake cheesecake would be the perfect choice. Simple to make, make-ahead friendly, and easy to dress up or down. Well, that was the plan — but sometimes the best-laid plans don’t quite work out.🧑‍🍳💡➡️🤷‍♀️

How it Worked?

Right from the start, I rushed through the recipe without reading it properly. The whipped white chocolate topping was meant to chill for several hours, but I didn’t leave enough time for it to set. 😬When it came time to serve, the topping was still soft and runny — so I ended up using it as a sauce instead.💦 To be honest, the whole cheesecake turned out to be far too rich and sweet, especially after the big lunch we’d had. By dessert time, most people were already too full for something that heavy.

A few brave souls, like Basker and Nisha, did give it a go and kindly said they enjoyed it. I had a small slice myself, but even that felt too much after such a filling meal — it was just too rich for the occasion.🥴

Looking back, I don’t think the cheesecake was a total lost cause, but it certainly wasn’t the right fit for the day. Maybe if I’d used coconut milk instead of cream for both the filling and the topping, it might have lightened the load a bit — who knows.

But honestly, I didn’t mind one bit. I got to spend the afternoon playing with my gorgeous grand-nephew Michael and even gave him his bath — now that was the real highlight. 💖Happy days, cheesecake or no cheesecake!

And, it’s a good reminder that not every recipe turns out like the picture in your head, and sometimes things just don’t suit the moment, the meal, or the crowd. No big deal, you learn and move on. Not every bake is a winner — and that’s all part of the fun!

What’s The Lesson?

Now, while it wasn’t the right fit for our big lunch, I do think this cheesecake would shine in a different setting. Something light, casual — like an afternoon tea with friends, or a smaller gathering on a warm day where the meal isn’t too heavy.

It’s the kind of dessert that works well when you’ve had a lighter lunch — say, a salad or a simple quiche — and you want something a little special but not too fussy to finish. The lime gives it a lovely fresh flavour, and the creamy texture would be much easier to enjoy when you’re not already full to the brim!

Lesson learned for me — sometimes it’s all about matching the right dessert to the right moment. When you do, this cheesecake could be a real treat.🧁🍋😅🍋💚

Recipe Card

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🍰🍋🥥✨⋆ ₊˚⊹♡𓍢 ✨ ♡🍰🍋🥥

No-bake Lime and Coconut Cheesecake

Servings: 8-10
Prep Time: 15 mins
Cook Time: 12 mins
Difficulty: easy
Rating: ★★★★★
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A light, mousse-like, melt-in-the-mouth cheesecake with zingy lime and a topping of whipped white chocolate cream.

𝗧𝗶𝗽: For a smoother base, make sure the butter is fully mixed into the biscuit crumbs. Freezing the base before adding the filling ensures it sets well!

𝗥𝗲𝗰𝗶𝗽𝗲 𝗖𝗿𝗲𝗱𝗶𝘁: Adapted from Dish Magazine, October 2024 issue.

Ingredients

250g biscuits (Krispie)
¼ cup desiccated coconut, lightly toasted
1 tablespoon finely grated lime zest
100g butter, melted

500g cream cheese, at room temperature
¾ cup caster sugar
2 tablespoons finely grated lime zest
¼ cup lime juice
250ml cream, very cold

180ml cream
45ml water
100g white chocolate, finely chopped
¼ tsp sea salt

1 lime, thinly sliced
½ cup caster sugar
¼ cup water

Whipped White Chocolate Cream (optional)
Candied lime slices
1 lime for zesting

Directions

Prepare the Tin: Grease a 20cm springform tin, lining the base and sides with baking paper.
Make the Base: In a food processor, blend biscuits, coconut, and lime zest into fine crumbs. Add melted butter and blend until the mixture resembles damp sand. Press firmly into the prepared tin and freeze while making the filling.
Make the Filling: Beat cream cheese, sugar, and lime zest until smooth. Add lime juice and beat for another 20 seconds. with the beater on low gradually mix in cold cream, increase the speed to medium and continue beating until the mixture has thickened and increased in volume. The mix should stay on the beater when lifted and look thick and smooth. Don’t overmix or it will split.
Assemble the Cheesecake: Pour the filling into the chilled crust and smooth the top. Cover and refrigerate for at least 12 hours, or overnight.
Prepare the Candied Lime Garnish: While the cheesecake is chilling, place the lime slices, caster sugar, and water in a small saucepan over medium heat. Stir gently until the sugar has dissolved and the water begins to simmer. Let the lime slices cook for about 15–20 minutes, or until translucent. Remove from heat and place slices on baking paper or a wire rack to cool and set.
Make the Whipped White Chocolate Cream: In a pot, combine the cream and water. Bring to a simmer, then remove from heat and add the chopped white chocolate. Cover and let sit for 5 minutes to melt the chocolate, then whisk until smooth. Pour the mixture into a medium bowl and let cool. Stir in the sea salt, cover, and refrigerate until very cold – at least 8 hours, up to 3 days.
Decorate and Serve: Remove the cheesecake from the tin and place on a serving plate. Top with whipped white chocolate cream if using (it’s optional), then decorate with candied lime slices. Chill for one more hour before serving.