The zest of the lime is tart and mouthwatering in this smooth cheesecake.

This delicious treat can be made in a springform pan, or into individual cakes in muffin tins.

Crust (optional)

  • 6 Tbs. melted butter
  • 2 cups almond flour
  • 1/4 cup unsweetened shredded coconut


  • 16 oz. (2 8-oz. blocks) organic cream cheese, room temperature
  • 16 oz. Labne (Middle-Eastern yogurt), room temperature
  • 3 extra large eggs, room temperature
  • 3 Tbs. honey (optional)
  • Dash salt
  • 1/4 tsp. vanilla
  • Zest of one lime
  • Juice of one lime
  • 2 tsp. unflavored gelatin

For optional crust: Mix the melted butter, almond flour and shredded coconut together. Press it into the bottom of a 9 X 13 springform pan. If making individual cakes, put about 2-3 tsp. of the mixture into the bottom of each muffin well and press down.

If not using a crust, butter the bottom and sides of your pan or muffin tin wells.

Preheat the oven to 325 degrees. In an electric mixer, beat the cream cheese until smooth. Scrape down the sides of the bowl; add the lebne yogurt, continue beating. Add the eggs one at a time, scraping down the bowl as needed.

Put the lime juice in a small microwaveable bowl. Sprinkle the unflavored gelatin on top and let it sit for a few minutes while the cream cheese mixture is mixing. Put the lime juice in the microwave and heat until hot, stopping to stir every 20 seconds or so. Once the gelatin is dissolved, let the juice cool a bit.

To the cream cheese mixture add the honey, salt, vanilla, lime zest and cooled juice/gelatin mixture. Beat again until everything is well incorporated.

Pour on top of the almond crust and bake for 50-60 minutes (30-35 minutes if in muffin tins), or until just set. It’s okay if it still jiggles a little, it will continue to set as it cools.

Cool at least 4 hours in the fridge, then run a knife along the sides and carefully remove the side of the springform pan, or pull the cakes out of the muffin tins. Garnish with extra shredded coconut and/or lime zest.