Delicious No-Bake Coconut Cream Cheesecake

If you’re looking for a dessert that combines the creamy richness of cheesecake with the tropical flavor of coconut, then this No-Bake Coconut Cream Cheesecake is just the ticket. You won’t need to turn on your oven, making it the perfect treat for warmer days or when you’re short on time.

This cheesecake is not only simple to prepare but also features a luscious and smooth filling that melts in your mouth. With a buttery graham cracker crust and a hint of coconut throughout, it’s sure to be a hit at gatherings and family dinners.

Imagine biting into a slice of this No-Bake Coconut Cream Cheesecake; the delicate sweetness and silky texture will transport you to a beachside paradise. It’s indulgent without being overly sweet—just the right balance!

No-Bake Coconut Cream Cheesecake Recipe

This No-Bake Coconut Cream Cheesecake has a creamy, velvety filling made with cream cheese and whipped topping, blended with shredded coconut. The graham cracker crust adds a crunch that perfectly complements the smooth filling, creating a delightful contrast in textures.

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsweetened shredded coconut, toasted
• ½ cup unsalted butter, melted
• 1 cup cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 ½ cups whipped topping
• 1 cup sweetened shredded coconut, for topping
• Additional toasted coconut for garnish (optional)

Instructions

1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, toasted unsweetened shredded coconut, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
2. Make the Filling: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the whipped topping and sweetened shredded coconut until just combined.
3. Assemble the Cheesecake: Pour the cream cheese filling into the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight until set.
4. Serve: Once set, remove the cheesecake from the springform pan. Top with additional whipped topping and toasted coconut before slicing and serving.

Cook and Prep Times

• Prep Time: 20 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 20 minutes

Nutrition Information

• Servings: 10 slices
• Calories: 320kcal
• Fat: 22g
• Protein: 3g
• Carbohydrates: 30g