Tuesday, August 27, 2013

Cool Key Lime Coconut Cheesecake

I love how easy this dessert is. It is a refreshing treat on these hot summer days and honestly takes 5 minutes to make! The hardest part is waiting until after it has been chilled to eat it. Enjoy!
Cool Key Lime Cheesecake 1 prepared graham cracker crust 8 ounces vegan cream cheese 1 cup prepared key lime pie or tart filling 1 Tablespoon corn starch 1/2 cup unsweetened flaked coconut (I used Bob’s Red Mill) 1. With a stand mixer, whip together the cream cheese and key lime filling until light. Add cornstarch and mix in until the mixture is smooth and free of lumps. Pour into the prepared crust and top with coconut. 2. Place cheesecake in the freezer and freeze for 20 to 30 minutes or until slightly firm. Top with fresh fruit to serve, if desired.

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