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No-Bake Coconut Cheesecake Recipe

Updated on 4 min read

Quick Description

This no-bake coconut cheesecake is a light, creamy dessert with a tangy filling and a crunchy graham cracker crust, all topped with shredded coconut. It’s perfect for hot summer days or any occasion when you want a simple yet indulgent treat.

Servings & Timing

  • Servings: 10-12 slices
  • Prep Time: 20 minutes
  • Chill Time: 4 hours (or overnight)
  • Total Time: 4 hours 20 minutes

Ingredients List

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • 2 tbsp sugar
  • 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

  • 2 cups cream cheese, softened
  • 1 cup heavy whipping cream
  • ¾ cup powdered sugar
  • 1 cup shredded coconut, toasted (for added flavor)
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice (optional, for added tang)
  • ½ tsp coconut extract (optional, for extra coconut flavor)

For the Topping:

  • ½ cup shredded coconut, toasted (for garnish)
  • Fresh raspberries and mint leaves for decoration (optional)

Instructions

  1. Prepare the Crust:
    • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
    • Press the mixture into the bottom of a 9-inch springform pan to form a uniform crust. Use the back of a spoon to press it down firmly.
    • Refrigerate the crust for 15-20 minutes to set while you prepare the filling.
  2. Make the Cheesecake Filling:
    • In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
    • Add the powdered sugar, vanilla extract, and coconut extract (if using). Beat until fully combined.
    • In a separate bowl, whip the heavy cream until stiff peaks form.
    • Gently fold the whipped cream into the cream cheese mixture until well incorporated.
    • Stir in the toasted shredded coconut and lemon juice (if using).
  3. Assemble the Cheesecake:
    • Pour the cheesecake filling over the chilled graham cracker crust, spreading it evenly with a spatula.
    • Smooth the top and cover the cheesecake with plastic wrap or aluminum foil.
  4. Chill the Cheesecake:
    • Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
  5. Decorate and Serve:
    • Once the cheesecake has set, remove it from the springform pan and place it on a serving platter.
    • Sprinkle the toasted shredded coconut on top and garnish with fresh raspberries and mint leaves for a vibrant pop of color.
    • Slice and serve chilled.

Additional Notes

  • Storage: This cheesecake can be stored in the fridge for up to 3 days in an airtight container.
  • Make Ahead: This cheesecake is perfect for making ahead of time, as it needs to chill for several hours to set.

Dietary Info

  • Calories per Slice: ~300 kcal (varies based on exact ingredients)
  • Carbs: 30g
  • Protein: 4g
  • Fat: 20g

Brief Introduction

This no-bake coconut cheesecake is the ultimate indulgence for coconut lovers. It’s easy to prepare, with no baking required, and the toasted coconut topping gives it a delightful crunch. Whether you’re serving it at a gathering or just enjoying it for dessert, it’s sure to impress!

Flavor Tips & Variations

  • Add Lime: For a tropical twist, add lime zest and juice to the cheesecake filling for a citrusy zing.
  • Chocolate Version: Add a layer of melted chocolate ganache on top of the cheesecake for a decadent chocolate-coconut combo.

Ingredient Substitutions

  • Crust: If you prefer, you can substitute the graham cracker crust with a cookie crust made from vanilla wafers or digestive biscuits.
  • Heavy Cream: You can substitute the heavy cream with coconut cream for a more coconut-forward flavor.

Recipe Variations & Serving Suggestions

  • Mini Cheesecakes: You can make individual mini cheesecakes in cupcake liners or small tart pans for a fun, single-serving dessert.
  • Tropical Topping: Top with fresh tropical fruits like mango, pineapple, or kiwi for a more exotic flair.

Storage & Make-Ahead

  • Storage: Store leftovers in the refrigerator for up to 3 days.
  • Make-Ahead: This cheesecake is perfect for making a day or two ahead, as it needs time to chill and set.

FAQs

  • Can I use sweetened coconut?
    Sweetened coconut can be used, but reduce the amount of powdered sugar in the filling to avoid making the cheesecake too sweet.
  • Can I freeze this cheesecake?
    Yes, you can freeze this cheesecake for up to 1 month. Let it thaw in the refrigerator for a few hours before serving.

Optional Personal Story

“I first made this no-bake coconut cheesecake for a family gathering, and it was an instant hit. The creamy filling paired with the toasted coconut is a match made in heaven. It’s one of those desserts that’s easy to make but looks so impressive!”

Call-to-Action

Try making this delightful coconut cheesecake today! Whether it’s for a special occasion or just a treat for yourself, it’s sure to satisfy. Share your creations with us and tag a friend who would love this tropical dessert!

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