Coconut Lime Cheesecake made with Golden OREO Cookies

Coconut Lime Cheesecake made with Golden OREO Cookies


48 servings, 1/12th of one cheesecake each

  • Cheesecake
  • 1 lb. Golden OREO Cookies, finely crushed
  • 6 oz. coconut, shredded sweetened
  • 6 oz. butter, melted
  • 7 lime zest and juice
  • 8 lb. cream cheese, softened
  • 2 lb. sugar
  • 2 oz. vanilla
  • 32 fl oz eggs

  • Sour Cream Topping
  • 4 lb. sour cream
  • 8 oz. sugar
  • 4 tsp. vanilla

Nutrition per serving

  • Calories


  • Total fat

    41 g

  • Saturated fat

    23 g

  • Trans fat

    1.5 g

  • Cholesterol

    185 mg

  • Sodium

    370 mg

  • Carbohydrate

    37 g

  • Dietary fiber

    0 g

  • Sugars

    31 g

  • Protein

    8 g

  • Vitamin A

    30 %DV

  • Vitamin C

    4 %DV

  • Calcium

    10 %DV

  • Iron

    6 %DV


For Cheesecake: Mix crumbs, coconut and butter. Press about 2 cups crumb mixture onto bottom of each of 4 (9-inch) springform pans. Bake in 325°F standard oven 10 min. or until light golden brown.

Grate zest from limes. Reserve 4 tsp. zest for use in preparing the Sour Cream Topping. Place cream cheese, sugar, remaining lime zest, juice and vanilla in 12-qt. bowl of mixer fitted with paddle attachment. Beat until well blended. Add eggs, 1 at a time, mixing after each addition just until blended and stopping occasionally to scrape bottom and side of bowl. Pour evenly over crusts.

Bake in 325°F standard oven 1 hour 10 min. or until centers are almost set. Remove from oven.

For Sour Cream Topping: Mix sour cream, sugar, vanilla and reserved lime zest; spread about 2 cups over each cheesecake. Bake 10 min. Run knife or metal spatula around rims of pans to loosen cakes. Cool completely before removing rims. Refrigerate at least 6 hours or overnight.


Special Extra

  • Garnish each serving with whipped cream and 1 Tbsp. toasted Coconut.