Description
A delicious and easy No-Bake Coconut Cheesecake that is perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs (or digestive biscuits, crushed)
- ½ cup unsalted butter, melted
- ¼ cup shredded coconut, lightly toasted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup coconut cream (chilled, thick part only)
- 1 cup heavy whipping cream (cold)
- 1 cup whipped cream (for piping or spreading)
- ½ cup toasted coconut flakes
Instructions
- Make the Crust: Mix graham crumbs, melted butter, and toasted coconut until combined. Press firmly into bottom of a 9-inch springform pan. Chill in fridge while preparing filling.
- Prepare the Filling: Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. Fold in coconut cream. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture until light and fluffy.
- Assemble: Spread filling evenly over crust. Smooth top with a spatula. Chill at least 6 hours or overnight to set.
- Garnish & Serve: Top with whipped cream swirls and toasted coconut before serving.
Notes
- For best results, use full-fat cream cheese.
- Make sure the coconut cream is chilled for a thicker consistency.
- This cheesecake can be made a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg