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Coconut Cream Lime Cheesecake Recipe


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     Coconut Cream Lime Cheesecake

Category   Desserts - Breads
Sub Category   None

2 (8 ounce) packages reduced fat cream cheese, softened
2- 4 teaspoons powdered stevia
2 egg whites
1 egg
1/2 teaspoon grated lime peel
3 tablespoons lime juice
Cream Cheese Oat No Roll Pie Crust
Cream Topping
1 can coconut milk
1/2 teaspoon powdered stevia
juice of 1 lime

Refrigerate an open can of coconut milk in the fridge overnight. Use 3/4 of the top cream, leave the 1/4 of coconut water for making a smoothie!
Preheat your oven to 350 degrees. Prepare your pie crust dough. Spray an 8 inch spring form pan with nonstick cooking spray. Using your hands flatten the dough onto the bottom and about a quarter inch up the sides of the pan. Bake for 20 minutes, set aside. While that is baking, beat your cream cheese and stevia in your stand mixer until fluffy. Beat in egg whites, egg, lime peel and juice until well blended. Pour cream cheese mixture into crust, spread evenly. Reduce oven temperature to 325 degrees and bake for 20 minutes or until center is almost set. Cool completely in pan. Refrigerate covered until ready to serve if not using coconut cream topping.
Once cool, pour coconut milk, stevia and lime juice into your stand mixer and beat until it becomes like whipped cream consistency, could take 5-10 minutes. Spread onto cooled cheesecake and refrigerate, uncovered for 3-4 hours or until ready to serve. No need to cover as the coconut cream topping will stay nice and creamy unopened in the fridge. Decorate pie with slices of lime before serving.

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