Coconut, lime and blueberry cheesecake tart

Topped with beautiful blueberries, shredded coconut and lime, this creamy cheesecake tart is the perfect recipe for a winning family dessert. Feel free to switch it up with strawberries or raspberries.

  • 15 mins preparation
  • 30 mins cooking
  • 2 hrs marinating
  • Serves 12
  • Print


Coconut, lime and blueberry cheesecake tart
  • 1 1/4 cup plain flour
  • 125 gram cold chopped butter
  • 1/3 cup icing sugar
  • 1/4 cup shredded coconut, toasted
  • 1 egg yolk
  • 2 teaspoon cold water
  • 250 gram softened cream cheese
  • 1/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 300 millilitre tub thickened cream
  • grated zest and juice from 1 lime
  • 125 gram blueberries
  • toasted, shredded coconut, lime zest, to serve


Coconut, lime and blueberry cheesecake tart
  • 1
    In a food processor pulse flour, butter and icing sugar together until mixture resembles crumbs. Add coconut, egg yolk and water. Pulse to form a dough. Shape into a disc. Wrap in plastic wrap and chill for 30 minutes.
  • 2
    Roll pastry out between 2 sheets baking paper to line a shallow 13 x 36cm rectangular loose-based pan. Ease pastry into pan, pressing into sides. Chill for 30 minutes.
  • 3
    Preheat oven to 200°C. Place pan on oven tray and trim pastry. Bake blind for 20 minutes. Remove filling. Bake for a further 10 minutes. Cool completely.
  • 4
    Meanwhile, to make the filling; in a small bowl, using an electric mixer, beat cream cheese, caster sugar and vanilla until smooth. With motor running beat in thickened cream, for 2-3 minutes until firm peaks form. Stir in lime zest and juice. Pour into cooled tart case.
  • 5
    Sprinkle with blueberries and a little extra toasted shredded coconut. Chill for 1 hour. Serve topped with extra shredded lime zest, if liked.


You could use strawberries or raspberries instead of blueberries if liked. Use a zester to achieve thin shreds of zest for garnish.

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