Brush the inside of a pie dish with coconut oil.

Preheat your oven to 350°F (180°C).

Combine desiccated coconut, melted butter, egg whites, and monk fruit sweetener in a mixing bowl.

Press the mixture into the prepared pie dish to form the crust.

Bake the crust for 20-25 minutes until golden.

Allow the crust to cool completely.

Beat the softened cream cheese until creamy, then add monk fruit sweetener, key lime juice, and vanilla extract.

Whip the heavy cream to stiff peaks and fold into the cream cheese mixture.

Spoon the cheesecake filling into the cooled crust and smooth the top.

Refrigerate for at least 4 hours or overnight.

Serve with whipped cream and lime slices on top.