Baked Lemon, Lime & Coconut Cheesecake

Lemon Lime Cheesecake Slice RS CC

Lemon, Lime & Coconut Cheesecake.

  • Servings: 12
  • Difficulty: Medium
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As you know I love Cheesecake, it’s always my dessert of choice on a low carb diet. It’s the perfect desert to make when you have friends over and they won’t even be able to tell its low carb. The combination of Lemon, Lime & Coconut is fresh and zesty perfect for summer. The chocolate and coconut in the base go really well with the topping and I found this level of sweetness was perfect but you can make sweetener if you like. Baked cheesecakes take a little more effort than the chilled variety but it’s worth the extra work. I find the texture is creamier, more decadent and they freeze better than the chilled ones with less freezer burn. When cut into 12 portions, each slice is around 4g of total carbohydrate. 

This recipe is silky, smooth and absolutely delicious. It’s perfect for freezing into single portions to enjoy for dessert another day, just remove a portion and leave for about an hour to warm to room temperature. Or, you can re-heat in the microwave from frozen in 20 second bursts. This recipe is best made the day before to fully cool before slicing. When you do slice the cheesecake, a tip to ensure the knife doesn’t remove too much of the filling with each slice is to carefully pour boiling water over a large metal knife, dry quickly with a tea towel and use the hot knife to slice into even portions. I hope you enjoy!!



Chocolate & Coconut Base

  • 1/4 cup Natvia
  • 1/2 cup almond meal
  • 1/4 cup cocoa powder
  • 1/4 cup desiccated coconut
  • 2 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1/4 cup or 50g melted butter 
  • 2 tsp vanilla bean extract
  • 1 egg

Lemon, Lime Cheesecake Filling

  • Juice one large lemon (approximately 65ml)
  • Juice one small lime (approximately 35ml) 
  • zest 1 lemon
  • 1 tsp coconut flavour (optional)
  • 750g of full fat cream cheese (3 packets)
  • 1/3 cup Natvia or sweetener to taste
  • 2 heaped tbsp cocoa powder
  • 2 tsp vanilla bean paste
  • 3/4 cup cream
  • 4 eggs

Lemon Lime Cheesecake Ing RS CC


  1. Prepare a springform pan with non-stick paper. Preheat the oven to 160C and remove your cream cheese and eggs to sit on the bench to bring to room temperature. 
  2. Mix the Natvia, cocoa powder, desiccated coconut, coconut & almond flours and baking powder in a bowl. Stir well till evenly mixed. 
  3. Melt the butter and add to the dry ingredients. Add the vanilla and egg and stir well till all combined. Spread evenly across the base of the pan using a spatula. If it sticks too much I use wet hands to hand spread and flatten the mix. The water helps prevent it from sticking. Place the pan onto a cookie sheet to catch any extra butter that may leak during baking. Bake for 35 minutes or until the base is dry and firm. Remove from the oven and cool for about 20 minutes. 
  4. Preheat the oven to 160C. Cut each room temperature cream cheese block into 8 pieces and place into the mixing bowl. Beat the cream cheese by itself for a few minutes on medium until it’s smooth with no lumps. Turn off, scrape down the bowl and add all the other ingredients except for the eggs. Mix the filling until combined on low to medium speed until all the ingredients are incorporated and there are no more large lumps of cream cheese. Crack the eggs into a glass or dish to check for shell before adding to bowl and beating on slow until combined. 
  5. Pour the filling into the prepared pan and bake for around one hour and 15 minutes on the middle oven rack. Remove when the middle of the cheesecake is slightly wobbly and the outer edge of the cheesecake is firm when gently moved. Remove from the oven and let it cool on a cooling rack. When cool put into the fridge wrapped with plastic wrap to chill right down before slicing and serving. 
  6. Before serving sprinkle with toasted coconut shreds or shavings and serve with whipped or Chantilly cream. 

So Good!!!

Copyright 2019 Food Facts for Healthy Eating