If you’re looking for a dessert that captures the essence of a tropical getaway, look no further than this No-Bake Coconut Cheesecake. It’s a sweet treat that requires no oven time, making it perfect for those hot summer days when you want to keep things cool in the kitchen.
Imagine a rich, creamy filling that melts in your mouth, blended beautifully with the flavor of coconut. This cheesecake not only satisfies your sweet tooth but also brings a hint of the tropics to your dessert table. Plus, it’s easy to whip up and can be prepared in advance!
Perfect for gatherings or simply to indulge yourself, this No-Bake Coconut Cheesecake is a dessert everyone will love. With its smooth texture and coconutty goodness, it’s sure to become a favorite.
An Easy and Irresistible No-Bake Coconut Cheesecake Recipe
This No-Bake Coconut Cheesecake features a dreamy, creamy filling made with cream cheese and whipped cream, blended with shredded coconut. Its sweet, slight tanginess from the cream cheese pairs perfectly with the tropical coconut flavor, creating a refreshing dessert experience.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ⅓ cup sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup unsweetened shredded coconut for topping
- Whipped cream for garnish (optional)
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, ½ cup shredded coconut, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
- Whip the Cream: In another bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Add Coconut: Fold in 1 cup of shredded coconut into the filling mixture. Pour the filling over the prepared crust, smoothing the top with a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until set.
- Serve: Once set, remove the cheesecake from the springform pan. Top with additional shredded coconut and whipped cream, if desired. Slice and enjoy!
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: 24g
- Protein: 3g
- Carbohydrates: 26g
