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Coconut Lime Cheesecake


  • 16 oz. Raley's cream cheese
  • 1 14 oz. can Raley's sweetened condensed milk
  • 2 1/2 Tbsp. lime juice, divided
  • 2 tsp. Nob Hill Trading Co. Madagascar vanilla
  • 3/4 c. Raley's shredded coconut
  • 1 Raley's graham cracker pie crust
  • 1/2 tsp. lime zest
  • 1 1/2 tsp. Raley's light brown sugar


  1. Place cream cheese in blender and mix until smooth. Add condensed milk, 2 Tbsp. lime juice, vanilla extract and 1/2 cup coconut and mix until combined.
  2. Pour mixture into crust and place in the refrigerator until firmly set, about 4-5 hours.
  3. Meanwhile, in a medium bowl, combine lime zest, 1/2 Tbsp. lime juice, and brown sugar. Toss to coat. Cut cheesecake into bars or slices and garnish with remaining 1/4 cup coconut.
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