Golden Honey-Nut Coconut Cheesecake

About this meal

A creamy, mood-boosting cheesecake featuring toasted Bajan coconut and local honey, balanced with a zing of nutmeg and lime, on a crisp almond-oat crust. This tropical dessert blends nourishing ingredients known to promote happiness and relaxation while staying true to Bajan culinary traditions.

Ingredients

• Almonds (raw or lightly toasted) — 1 cup
• Rolled oats (gluten-free if desired) — 1/2 cup
• Unsalted butter — 3 tbsp (melted)
• Fresh shredded coconut — 1/2 cup
• Cream cheese (natural, no preservatives) — 16 oz
• Greek yogurt (plain, unsweetened) — 1/2 cup
• Raw local honey — 1/3 cup
• Eggs — 2 large
• Fresh lime juice — 2 tbsp
• Lime zest — 1 tsp
• Freshly grated nutmeg — 1/4 tsp
• Pure vanilla extract — 1.5 tsp
• Sea salt — 1/8 tsp

Steps

1. Preheat oven to 325°F (163°C).
2. Pulse almonds and oats in a food processor until finely ground. Add melted butter and 1 tbsp honey, pulse to combine.
3. Press mixture into the bottom of a springform pan. Bake for 8-10 minutes until golden. Cool slightly.
4. In a bowl, blend cream cheese until smooth. Add yogurt, remaining honey, eggs, lime juice, zest, nutmeg, vanilla, and salt. Mix until just combined (do not overmix).
5. Fold in shredded coconut.
6. Pour filling over cooled crust. Bake for 35-40 minutes, or until center is set with a slight jiggle.
7. Cool completely at room temp, then chill at least 2 hours.
8. Garnish with extra toasted coconut and a drizzle of honey before serving.