Low Carb Coconut Lime Cheesecake, No Bake

• cup shredded unsweetened coconut↗1⁄2
• tablespoon butter↗1
• tablespoon Splenda granular (sugar substitute)↗1
• cup ricotta cheese↗1
• lb cream cheese, softened↗1
• cup sour cream↗1
• cup Splenda granular (sugar substitute)↗1
• teaspoon vanilla extract↗1
• teaspoons coconut extract↗2
• teaspoon kosher salt↗1⁄4
• cup lime juice↗1⁄2
• cup unsweetened coconut milk↗1
• cup boiling water1⁄2
• (1/4 ounce) envelopes unflavored gelatin↗2

Step-by-step instructions

1. 1

   Mix unsweetened coconut, 1 tablespoons Splenda & melted butter with a fork. Press into a 10 inch spring form pan, covering bottom. Place in refrigerator while completing other steps.

2. 2

   Blend ricotta cheese in a food processor on high for five minutes, or until completely smooth. Scrape down the sides after the first minute.

3. 3

   Beat cream cheese until smooth with mixer. Add sour cream, & fully incorporate. Add ricotta & fully incorporate. Add Splenda, extracts, lime juice, coconut milk & salt. Mix slowly at first until fully mixed.

4. 4

   While mixing cream cheese mixture at medium speed, add gelatin envelopes to boiling water, stirring vigorously & quickly. Immediately stream into running mixer to incorporate. Do not pause here or your gelatin will congeal & you will have a lumpy cheesecake!

5. 5

   Immediately pour your cheesecake mixture into your prepared pan with crust. Garnish with toasted coconut & lime zest if you'd like, & refrigerate for 3-4 hours.