Low Carb Coconut Lime Cheesecake, No Bake - cooking recipe

Ingredients
    1/2 cup shredded unsweetened coconut
    1 tablespoon butter
    1 tablespoon Splenda granular (sugar substitute)
    1 cup ricotta cheese
    1 lb cream cheese, softened
    1 cup sour cream
    1 cup Splenda granular (sugar substitute)
    1 teaspoon vanilla extract
    2 teaspoons coconut extract
    1/4 teaspoon kosher salt
    1/2 cup lime juice
    1 cup unsweetened coconut milk
    1/2 cup boiling water
    2 (1/4 ounce) envelopes unflavored gelatin
Preparation
    Mix unsweetened coconut, 1 tablespoons Splenda & melted butter with a fork. Press into a 10 inch spring form pan, covering bottom. Place in refrigerator while completing other steps.
    Blend ricotta cheese in a food processor on high for five minutes, or until completely smooth. Scrape down the sides after the first minute.
    Beat cream cheese until smooth with mixer. Add sour cream, & fully incorporate. Add ricotta & fully incorporate. Add Splenda, extracts, lime juice, coconut milk & salt. Mix slowly at first until fully mixed.
    While mixing cream cheese mixture at medium speed, add gelatin envelopes to boiling water, stirring vigorously & quickly. Immediately stream into running mixer to incorporate. Do not pause here or your gelatin will congeal & you will have a lumpy cheesecake!
    Immediately pour your cheesecake mixture into your prepared pan with crust. Garnish with toasted coconut & lime zest if you'd like, & refrigerate for 3-4 hours.

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