Coconut Lime Cheesecake Dip

Coconut Lime Cheesecake Dip – a super easy no bake treat that is light, creamy, and absolutely delicious!  Sweet and tart with lots of toasted coconut.  Great with graham crackers or even fruit!

This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% my own.

 

One of my favorite summer desserts is Key Lime Pie.  It is sweet, tart, creamy and so delicious.  But I am also a cheesecake fan. Only that takes forever in the oven and not exactly what you are jumping to do when it is 95 degrees outside.  So this cheesecake dip, with all the lime flavor is the perfect compromise!  Plus if you make this to bring to a potluck, I guarantee it will be gone in no time!

This is basically a cream cheese fruit dip that uses lime juice, lime zest and coconut as the flavoring.  It is sweetened with sugar, so it is definitely a sweet fruit dip, but not overly sweet like some. I personally like to dip graham crackers in this, so it is like having a bite of cheesecake.  But strawberries, watermelon, and other fruits are absolutely delicious in here too. And it could not be simpler to make!

Why You’ll Love This Cheesecake Dip

• Easy – Just a few simple ingredients and you can have this ready with a bowl and spatula!
• Fast – it only takes a few minutes to throw this together.
• Flavorful – there is so much lime and coconut flavor in this, you are going to feel like you are on a tropical vacation!
• Make Ahead – this dip is great to make the day before you need it and just have it in the fridge waiting for you!

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Cream Cheese
• Granulated Sugar – I used Imperial Sugar Extra Fine Granulated Sugar
• Milk
• Limes – both the juice and the zest
• Shredded Coconut

How to Make Cheesecake Dip

1. Cream together the cream cheese and sugar with a stand or handheld mixer.  You can use a spatula, it will just take longer.
2. Add in the milk, lime juice and lime zest and blend until it is super smooth and creamy.  
3. Next you mix in the coconut with a spatula and you are done! I like to reserve a little bit of the toasted coconut to garnish the top with, so people know that it is in there. 

How Long Does Cheesecake Dip Last

It will last in the fridge for about a week if you have it in an airtight container.  But I warn you, once you start dipping it will be hard to stop!  

Can You Make Cheesecake Dip Ahead

Yes, you can definitely mix this up 1-2 days ahead of time and have it waiting in the fridge for you.  I would just wait to add the last little bit of coconut to the top until you are ready to serve it.  

What to Serve with Cheesecake Dip

• Graham Crackers
• Nilla Wafers
• Strawberries
• Animal Crackers
• Pretzels
• Apple Slices
• Watermelon

Like most recipes, I think it is worth the extra time and energy to actually juice the limes and not use the bottled juice.  It will only take 2-3 good limes to get enough juice, and this recipe really only takes about 5 minutes to make, so take the extra time and juice them yourself!

More Great Citrus Dessert Recipes

• Mini Key Lime Pie Cheesecakes
• Lime Cooler Cookies
• Lemonade Pie
• Coconut Lime Quick Bread
• Key Lime Pie Icebox Cake
• Frozen Key Lime Margarita Squares
• Creamy Lemon Bars

Continue to Content

Yield: 8

Coconut Lime Cheesecake Dip

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Coconut Lime Cheesecake Dip - a super easy no bake treat that is light, creamy, and absolutely delicious!  Sweet and tart with lots of toasted coconut.  Great with graham crackers or even fruit!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 2 (8 oz) packages cream cheese
• 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
• 1/4 cup milk
• 1/4 cup lime juice
• 2 limes, zested
• 1/2 cup shredded coconut

Instructions

1. In a small skillet over medium heat, toast coconut. Stir frequently and as soon as it starts to turn golden brown remove it from heat to let cool completely.
2. In a large bowl beat cream cheese and sugar together until smooth and creamy. 
3. Add milk, lime juice, and lime zest. Stir until everything is evenly blended. 
4. Mix in 1/3 cup of toasted coconut until combined.
5. Store in refrigerator in an airtight container. To serve, sprinkle remaining coconut over the top.

Notes

I used Imperial Sugar to make this recipe

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 97Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 4mgSodium 31mgCarbohydrates 19gFiber 1gSugar 16gProtein 1g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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