lime cheesecake bites
lime cheesecake bites

Lime Cheesecake Bites with Toasted Coconut

These mini cheesecakes can be made ahead and chilled in a cupcake tin for a luscious party dessert. The graham and toasted coconut crust is the only thing that bakes – the filling is no-bake. Lime adds a fresh, bright flavor.

Prep Time: 10 minutes

Cook Time: 9 minutes
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Recipe Rundown

Besides a short bake on the crust, these mini cheesecakes are no-bake, requiring just 3 hours in the refrigerator to firm up.

lime cheesecake bites with toasted coconut and lime zest

The Easiest Party Dessert

Who doesn’t love a bite sized dessert that can be made ahead? These cheesecakes are so easy you will be inclined to serve them this way from now on. These luscious cheesecakes may be small, but they pack a little punch with lime and toasted coconut.

Why This Recipe Works

  • Bite size makes it easy to eat only the amount you want.
  • Lime is a refreshing way to finish any meal.
  • You can make ahead and store mini cheesecakes for quick and easy dessert – perfect for entertaining.
  • The flavors of toasted coconut, lime, and cream cheese work in harmony to create a cheesecake that’s not too sweet or too heavy.
serving the cheesecake bite

What is the best coconut to use for toasting?

Shredded, unsweetened coconut works best for this dish. It gets used in the crust and as a golden garnish for a little crunch.

What cream cheese is best for cheesecake?

Full fat cream cheese makes for the best cheesecake so don’t buy anything low fat.

Key Limes or Regular Limes

If you love key lime pie and cheesecake, then this dessert is for you. I think key lime would be excellent, but I made this with regular limes, and the flavor was spot on.

How to Make Lime Coconut Cheesecake Bites

Grind the graham crackers with softened unsalted butter.

How to make graham cracker crust in the food processor

Dry toast the shredded coconut until aromatic and slightly golden. You can do this in the oven if you’re very careful – it burns quickly. I like to do this in a skillet for up to 10 minutes.

how to toast shredded coconut in a pan

Mix 1/2 of the coconut with the graham cracker for the crust and save the other 1/2 for the garnish.

no bake cheesecake filling

Cream the cheese filling in the food processor, scraping the sides until completely smooth.

Watch the Steps


You can make these cheesecakes with any citrus – grapefruit, tangerine, or lemon would be good options.

This recipe would be equally good without the coconut. Try adding a different berry on top of each cheesecake to mix and match to find your favorite flavor combo.

You can substitute gluten free graham crackers to make for a gluten free dessert for those guests with allergies.


What is the best pan to use for these mini cheesecakes? I like a mini cupcake tray because they firm up the fastest (3 hours). You will need a small offset spatula to remove them or just fill with mini liners.

How to refrigerate cheesecake bites: You can put the cupcake tray in the refrigerator with plastic wrap over the top for up to 4 days.

Why toast the coconut? Toasting releases oils and makes the shredded coconut crunchier and gives it richer, more savory flavor.

Why don’t I have to bake these? There are many ways to make cheesecake. In this version, baking is unnecessary because the filling thickens in the refrigerator and the condensed milk replaces granulated sugar – making it unnecessary to cook further.

creamy cheesecakes with lime and coconut
cheesecake bites on a party platter

*Did you make these cheesecakes? Leave a comment and rate the recipe!

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Lime Cheesecake Bites

These mini cheesecakes can be made ahead and chilled in a cupcake tin for a luscious party dessert. The graham and toasted coconut crust is the only thing that bakes – the filling is no-bake. Lime adds a fresh, bright flavor.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: bites, cheesecake, coconut, gluten free, lime, mini
Prep Time: 10 minutes
Cook Time: 9 minutes
Chill Time: 3 hours
Total Time: 3 hours 19 minutes
Servings: 24 bites
Calories: 77kcal
Author: Chef Sara Furcini


  • food processor


  • 9 graham crackers 5-oz
  • 6 tbsp unsalted butter
  • 1 tbsp granulated sugar
  • 1 pinch salt
  • 1 cup unsweetened shredded coconut toasted
  • 2 8-oz packages cream cheese full fat
  • 1 14-oz can sweetened condensed milk
  • 1 tbsp fresh lime zest
  • 1/4 cup freshly squeezed lime juice
  • 1 tsp vanilla extract
  • lime sliced into thin triangles for serving


  • Preheat the oven to 350°F.
  • Add the graham crackers and sugar to a food processor fitted with metal blade. Grind into a fine texture then add softened butter*. Pour into a large bowl and mix with 1/2 cup of the toasted coconut.
  • Press the crust into a non-stick mini cupcake tin and bake for 9 minutes until golden brown.
  • Add the filling ingredients to a food processor fitted with a metal blade (cream cheese, condensed milk, lime zest, lime juice, vanilla). Pulse on high, pausing to scrape the sides, until very smooth.
  • Spoon the creamcheese filling into the crusts, smoothing the tops with an offset spatula. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
  • Use the tip of the offset spatula to pry the cheesecakes out of the pan. Sprinkle with the remaining toasted coconut, lime zest, and a lime triangle.



For Gluten Free Cheesecake Bites

You can use gluten free graham crackers in the crust for people with gluten free allergies.

Cutting into Squares

If you don’t have a mini cupcake tin, you can spread the graham crust into a baking tray on top of a piece of over-hanging parchment paper. Bake until golden. Add the filling and refrigerate for 3 hours or longer until the center is firm. Cut into squares.
*Adapted from Fiestas by Marcela Valladolid


Calories: 77kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 38mg | Potassium: 33mg | Fiber: 1g | Sugar: 2g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

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