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Coconut-Crusted Key Lime Cheesecake with Mascarpone Cream

PREP TIME: 35 Min
MARINATE TIME:
CHILL TIME:
COOK TIME: 1 Hr 15 Min
TOTAL TIME: 8 Hrs (includes oven cooling and overnight chilling)
YIELDS:

Everything you love about a classic key lime cheesecake, elevated with a buttery toasted coconut crust, silky mascarpone whipped cream, and plenty of fresh lime zest; bright, creamy, and just a little more special.

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A Little Extra Something for a Classic

Some recipes don’t need to be reinvented, they simply deserve a little extra attention.

Key lime cheesecake has always been one of those timeless desserts that feels equally at home at a summer gathering, a holiday table, or an ordinary weekend when you’re craving something bright and creamy. Rather than changing everything about it, I wanted to enhance what already makes it so wonderful.

The first little twist is the crust. Toasted coconut brings a subtle caramel-like flavor and delicate crunch that pairs beautifully with the tangy filling. It still has that buttery graham cracker base everyone loves, but with just enough coconut to make each bite a little more memorable.

Fresh key lime juice and zest are non-negotiable here. Bottled juice simply can’t deliver the same vibrant citrus flavor. The zest carries fragrant citrus oils that brighten the entire cheesecake, making every slice taste fresh and balanced.

Notes:

  • Fresh key lime juice and zest make all the difference in flavor.
  • Toasting the coconut gives the crust a richer flavor and delicate crunch.
  • Once the eggs are added, mix only until combined to help prevent cracks.
  • For perfectly clean slices, dip your knife in hot water and wipe it clean between each cut.
  • If you’re short on time, chill the cheesecake in the freezer for 20–30 minutes before piping the mascarpone whipped cream to help it firm up.

One of the biggest secrets to a smooth cheesecake is patience. Mix the eggs on low speed and only until they’re incorporated. Overmixing traps excess air, which can cause cracks as the cheesecake bakes. Baking the cheesecake in a water bath and allowing it to cool slowly in the oven also helps create that perfectly creamy texture.

The mascarpone whipped cream is the finishing touch that makes this dessert feel bakery-worthy. It’s light, silky, and slightly richer than traditional whipped cream, complementing the tart cheesecake without overpowering it.

And if you’re serving guests, don’t forget one simple trick: dip your knife in hot water and wipe it clean between every slice. It takes only a few extra seconds and gives you beautifully clean slices every single time.

For My Daughter's Journal

I hope you always know that there’s room for both tradition and a little something of your own.

Sometimes you keep the recipe exactly as it is. Sometimes you add toasted coconut, a little mascarpone, or whatever makes it yours. And someday, I hope this becomes one of the recipes you make in your own kitchen.

founder of La Vita Bianca

Meet Bianca

Bianca is a home cook, host, and mom based in Naples, Florida, sharing the recipes she comes back to, the little details that make a home feel special, and the everyday moments in between. For her, good food is less about perfection and more about bringing people together around the table.

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Bianca | La Vita Bianca

Coconut-Crusted Key Lime Cheesecake with Mascarpone Cream

Everyone needs a classic Key Lime Cheesecake recipe, but I couldn’t resist adding a few little touches of my own. A buttery toasted coconut crust, silky mascarpone whipped cream, and plenty of fresh lime zest take this familiar favorite to the next level. It’s bright, creamy, and just a little more special without losing everything we love about a classic.

5 from 3 reviews
PREP TIME: 35 Min
MARINATE TIME:
MARINATE TIME:
COOK TIME: 1 Hr 15 Min
TOTAL TIME: 8 Hrs (includes oven cooling and overnight chilling)
YIELDS:
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Ingredients:

Coconut Graham Cracker Crust
  • 2 cups (240 g) graham cracker crumbs
  • ½ cup finely chopped toasted sweetened coconut
  • ¼ cup (50 g) light brown sugar
  • ½ tsp kosher salt
  • 8 tbsp (113 g) unsalted butter, melted
Key Lime Cheesecake Filling
  • 32 oz (907 g) full-fat cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 g) sour cream, room temperature
  • 4 large eggs, room temperature
  • 1 tbsp vanilla bean paste
  • Zest of 3 key limes
  • ½ cup (120 ml) fresh key lime juice
  • 2 tbsp cornstarch
Mascarpone Whipped Cream
  • 4 oz (113 g) mascarpone cheese, softened
  • 1 cup (240 ml) heavy whipping cream
  • ¼ cup (30 g) powdered sugar
  • 1 tsp vanilla bean paste
  • Pinch of kosher salt
  • Zest of ½ key lime
Garnish
  • Fresh key lime zest
  • Thin key lime slices (optional)

Instructions:

  1. Prepare the Crust
Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, toasted coconut, brown sugar, and kosher salt. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool while preparing the filling.
  1. Make the Cheesecake Filling
Beat the softened cream cheese until completely smooth. Add the granulated sugar and beat until combined. Mix in the cornstarch. Add the sour cream, vanilla bean paste, key lime zest, and fresh key lime juice. Mix until smooth. Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Do not overmix.
  1. Bake
Wrap the outside of the springform pan with heavy-duty aluminum foil. Place the pan inside a larger roasting pan. Pour the cheesecake filling over the prepared crust. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 65–75 minutes, or until the edges are set and the center still has a slight wobble. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool inside the oven for 1 hour. Transfer to the refrigerator and chill for at least 6 hours, preferably overnight.
  1. Make the Mascarpone Whipped Cream
Beat the mascarpone until smooth. Slowly stream in the heavy whipping cream while mixing. Add the powdered sugar, vanilla bean paste, kosher salt, and key lime zest. Whip until medium-stiff peaks form.
  1. Decorate
Pipe the mascarpone whipped cream around the edge of the chilled cheesecake. Finish with a generous sprinkle of fresh key lime zest and garnish with thin key lime slices, if desired.