Lime and Coconut Cheesecake Parfaits

Why I love these Lime and Coconut Cheesecake Parfaits

Sometimes you crave something sweet, but don't want to bake all day. That's where these No-Bake Lime and Coconut Cheesecake Parfaits come in! Get the cheesecake flavor you want, like my Apple Crumble Cheesecake Bars, without the hassle of baking.

You only need a handful of ingredients to make these creamy, citrusy, coconutty, and crunchy parfaits. Not only that, but this dessert is so easy to make, that anyone can do it just like my Easy Cake Bites and my No-Bake Cake Batter Mousse!

Ingredients Needed to Make this No-Bake Dessert

For this no-bake cheesecake recipe, you only need a handful of ingredients. You can choose to make your own whipped cream, use store-bought, or use whipped topping like Cool Whip. For homemade whipped cream you will need heavy whipping cream, confectioner's powdered sugar, and vanilla.

For cheesecake, of course, you will need cream cheese, vanilla extract, and confectioners' powdered sugar. Fresh lime juice and zest will add all the lime flavor you need.

And for the toppings and crunch, you need graham crackers, butter, and toasted coconut. Once you make this topping, you are going to want to put it on everything like yogurt, oatmeal, and more!

How To Make Homemade Whipped Cream

To make homemade whipped cream you only need three ingredients: heavy whipping cream, confectioners powdered sugar, and vanilla extract. This recipe will make about 2 cups of whipped cream.

Place the heavy whipping cream into a bowl and begin to whip on medium speed with a hand mixer (or in a stand mixer). Add the powdered sugar and vanilla and continue to beat at high speed until the cream is nice and stiff. This will take about 4-5 minutes.

How to Toast Sweetened Coconut

In the Microwave

Place the shredded coconut onto a microwave-safe plate and cook for 1 minute in the microwave. Remove the plate from the microwave and stir the coconut. Put it back into the microwave for 30-second intervals, stirring after each time to even out the cooking.

On the Stove

Place the shredded coconut into a large skillet or cast-iron pan. Cook the coconut over low-medium heat, stirring constantly, until the coconut becomes golden brown.

In the Oven

Preheat the oven to 325°F and spread the shredded coconut on a baking sheet in a thin layer. Bake for 5-10 minutes, checking constantly so that they do not burn.