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
  • 7lime zest and juice
  • 8 lb.cream cheese, softened
  • 2 lb.sugar
  • 2 oz.vanilla
  • 32 fl ozeggs

  • Sour Cream Topping

  • 4 lb.sour cream
  • 8 oz.sugar
  • 4 tsp.vanilla

Nutrition per serving

Calories550 Total fat41 gSaturated fat23 gTrans fat1.5 gCholesterol185 mgSodium370 mgCarbohydrate37 gDietary fiber0 gTotal Sugars31 gProtein8 gVitamin A30 %DVVitamin C4 %DVCalcium10 %DVIron6 %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.

© Mondelēz International group