Ingredients

The following ingredients have 16 Servings
  • 9 graham crackers (about 4 ounces or so)
  • 6 tablespoons melted butter
  • 2 eight ounce packages of cream cheese, room temperature
  • 1 fourteen ounce can sweetened condensed milk
  • ¼ cup fresh lime juice (about 6-8 limes) plus the zest from the limes
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened coconut flakes

Instruction

  • Preheat the oven to 350. Line an 8 inch square baking pan with non-stick foil, letting the edges of the foil come out over the side.
  • Put the graham crackers and butter into your handy food processor and process until you have crumbs. Press the crumbs into the baking pan, pushing them all the way to the edges, and bake until the crust is golden, about 10-12 minutes.
  • Now make the filling: Put the cream cheese in a mixer and beat it until it is nice and fluffy. Now drizzle in the condensed milk and mix at medium speed.  Add the lime juice, about a tablespoon of the zest and the vanilla and beat until everything is combined.
  • Pour the filling into the pan with the crust and spread it out smoothly. Cover it with plastic wrap and pop it in the fridge to cool and firm up, which will take about 3-4 hours.
  • Put the coconut into a skillet over medium high heat and stir constantly until it is just turning golden. Set aside to cool.
  • When the cheesecake is firm, lift it out using the foil overhang.  Sprinkle it with the toasted coconut and cut it into 16 squares.  Garnish each square with a little lime zest and serve!