NO-BAKE PISTACHIO, LIME & COCONUT CHEESECAKE SQUARES
Try No-Bake Pistachio, Lime & Coconut Cheesecake Squares to taste summer! Put pistachios in the crust of these lime & coconut cheesecake squares.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Sprinkle gelatine over 1/2 cup water in medium bowl; let stand 5 min. or until softened. Meanwhile, finely chop 1/2 cup pistachios; mix with graham cracker crumbs, butter and 1/4 cup sugar. Press onto bottom of 13x9-inch pan.
- Bring remaining water and remaining sugar to boil in saucepan. Pour over softened gelatine; stir until completely dissolved.
- Beat cream cheese and vanilla in medium bowl with mixer until blended. Gradually add gelatine mixture, mixing well after each addition. Add lime zest, lime juice and 1/2 cup coconut; mix well. Pour over crust. Refrigerate 2 hours or until firm.
- Chop remaining pistachios; sprinkle over cheesecake. Top with remaining coconut.
Nutrition Facts : Calories 390, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 75 mg, Sodium 320 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 19 g, Protein 6 g
NO-BAKE LIME CHEESECAKE
Being from the Sunshine State, I love any recipe containing citrus. This one, featuring lime, is quick to mix up and disappears almost as fast. Substitute orange juice, zest and slices for the lime to get another great cheesecake variation.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., In a small saucepan, sprinkle gelatin over lime juice and cold water; let stand for 1 minute. Stir in the sugar, eggs and lime zest. Cook and stir over medium heat until mixture reaches 160°. Remove from the heat., In a large bowl, beat cream cheese and butter until fluffy. Gradually beat in gelatin mixture. Cover and refrigerate for 45 minutes or until partially set, stirring occasionally. , In a small bowl, beat cream until stiff peaks form; fold into lime mixture. Spoon into crust. Cover and refrigerate for 3-4 hours or until set. Just before serving, remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 590 calories, Fat 39g fat (23g saturated fat), Cholesterol 190mg cholesterol, Sodium 400mg sodium, Carbohydrate 56g carbohydrate (44g sugars, Fiber 1g fiber), Protein 8g protein.
LIME COCONUT CHEESECAKE
This refreshing cheesecake's delicate flavor is complemented by a coconut crust. -Inge Schermerhorn, East Kingston, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack., In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight., Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.
Nutrition Facts : Calories 312 calories, Fat 25g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 128mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
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