Low Carb Coconut Lime Cheesecake, No Bake

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 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.
• 2 blend ricotta cheese in a food processor on high for five minutes, or until completely smooth. scrape down the sides after the first minute.
• 3 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.
• 4 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!
• 5 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.