[null, {"document_url": "https://www.kittenpants.com/tgip/2018/6/13/pineapple-lime-cheesecake-on-coconut-cookie-crust", "unformatted_src": "https://static1.squarespace.com/static/5ab949684cde7a928000d84e/t/5b2176c388251b12b32a4e03/1528919758681/pineapple-lime-cheesecake.jpg", "src": "https://static1.squarespace.com/static/5ab949684cde7a928000d84e/t/5b2176c388251b12b32a4e03/1528919758681/pineapple-lime-cheesecake.jpg", "formatted_filename": "pineapple lime cheesecake", "alt_text": "pineapple-lime-cheesecake.jpg"}, null]

Pineapple Lime Cheesecake on Coconut Cookie Crust This was voted "favorite pie so far" by my coworkers. A no-bake pie (although I did bake the crust for 10 minutes) in a springform pan. The lime curd on top was the best, most intense part, but the crust, made from Tate's Coconut Crisp cookies was butterific.


For the pineapple curd:

For the lime curd:

Same as pineapple curd, but lime juice instead of pineapple juice! Also add the zest of one lime. Finally, I added green food coloring to make the lime curd a brighter green.


In stand mixer or in a large bowl with hand mixer, stir cream cheese until smooth. Add powdered sugar and stir until combined. Add pineapple curd, vanilla extract and sour cream.

Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl).  Whisk on high speed (preferably using an electric mixer) until stiff peaks are achieved.Fold whipped cream into cream cheese mixture until smooth and well-combined. Spread cheesecake mixture evenly over prepared crust.

Spread lime curd over the top of the cheesecake. OR, insert fun shaped cookie cutters into the top of the cake and scoop out the filling to leave a void inside the cookie cutter area. Fill in with lime curd and leave cutter in while the pie chills. Remove cutters before serving.

Cover and refrigerate at least 4 hours or overnight.

kittenpantsJune 28, 2018