This no-bake key lime cheesecake is served in a halved, fresh coconut for a light, fresh, and fun twist on dessert. If you have trouble finding coconut whipped topping, you can use dairy whipped topping with a drop of coconut extract mixed in.
Beat cream cheese in the bowl of an electric mixer on medium speed until smooth and fluffy, about 2 minutes.
Add condensed milk, Key lime juice, and zest. Beat until fully combined, about 1 minute. Turn mixer off, and fold in coconut whipped topping.
Spoon Key lime filling evenly into coconut halves. Sprinkle with graham cracker crumbs, and garnish with lime wedges. Chill 1 hour before serving.