Fresh lime slices or twists
Mini toasted coconut flakes
White chocolate drizzle
Instructions:
Make crust: Combine coconut, graham cracker crumbs, butter, and sugar. Press into the bottom of a 9×13-inch baking dish lined with parchment paper. Refrigerate.
Make cheesecake filling: Beat cream cheese until smooth. Add powdered sugar, lime zest, lime juice, vanilla extract, coconut, and salt. Beat until combined.
Assemble: Spread cheesecake filling over the chilled crust. Cover and refrigerate for at least 4 hours.
Form balls: Scoop out portions of the cheesecake and roll into balls.
Coat balls: In a shallow dish, combine coconut, powdered sugar, and lime zest. Roll balls in the mixture.
Chill: Refrigerate for at least 1 hour.
Optional: Drizzle with melted white chocolate and garnish with lime slices or toasted coconut flakes.
Serve: Enjoy!
ADVERTISEMENT
