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½ cup cold butter or margarine
3 ⅓ cups or 500 grams oatmeal cookie mix (Betty Crocker or Quaker Oats)
Filling
3 packages (250 grams each) cream cheese
1 cup sugar
1 teaspoon vanilla
3 eggs
1 can (300 ml) sweetened condensed milk (not evaporated)
¾ cup Key lime juice
2 teaspoons grated lime peel
2 tablespoons flour
green food colouring (optional)
Topping
¾ cup reserved cookie crust crumbs
¾ cup coconut
¾ cup slivered almonds
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray or 3 individual tin foil containers.( 7 5/16 X 5 x 3” High
- In medium bowl, cut butter into cookie mixture using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Press remaining mixture in bottom of pan or pans. Bake 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, sugar, and vanilla with electric mixer on medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in condensed milk, key lime juice, lime peel, and flour.Add a few drops of green food colouring if you wish. Pour filling mixture over crust(s).
- In medium bowl, mix reserved cookie crumbs, coconut and nuts. Sprinkle evenly over top of filling. Bake 30 to 35 minutes or until light golden brown and mixture is set. Cool 1 hour or until completely cooled. Refrigerate at least 4 hours before serving. Store covered in refrigerator.
- Link to Recipe:Key Lime Coconut & Almond Cheesecake Squares
3 1/3 cups of quaker oatmeal cookie mix or Betty Crocker |
Cut butter into cookie mixture using pastry blender or fork |
Cut butter into cookie mixture using pastry blender or fork |
Press remaining mixture in bottom of pan or pans |
Bake 10 minutes and remove and let cool. |
In a large bowl, combine cream cheese, sugar, and vanilla |
Beat cream cheese, sugar, and vanilla with electric mixer |
Beat in eggs one at a time, mixing well after each addition. |
Stir in condensed milk, key lime juice, lime peel, and flour.Add a few drops of green food colouring if you wish |
In medium bowl, mix reserved cookie crumbs, coconut and nuts |
Mix well until well combined |
Pour filling mixture over crust(s) |
Bake 30 to 35 minutes or until light golden brown and mixture is set. Cool 1 hour or until completely cooled. Refrigerate at least 4 hours before serving |
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