If you’re on the hunt for a dessert that combines the rich flavors of chocolate and coconut without the hassle of baking, look no further than this No-Bake Chocolate Coconut Cheesecake. This dessert is a celebration of creamy textures and indulgent tastes, perfect for any occasion or simply to satisfy your sweet tooth.
This cheesecake is not only easy to make, but it’s also a crowd-pleaser. The blend of velvety cream cheese and sweet coconut creates a delightful contrast to the rich chocolate base, making each bite truly enjoyable. Plus, there’s no need to turn on the oven, which means less mess and more time to relax!
Imagine slicing into a cool, creamy cheesecake that melts in your mouth, with a hint of tropical coconut and a rich chocolate flavor that will leave your taste buds dancing. This No-Bake Chocolate Coconut Cheesecake is the perfect way to end any meal or to enjoy as an afternoon treat.
A Simple Yet Luxurious No-Bake Dessert
This No-Bake Chocolate Coconut Cheesecake features a buttery graham cracker crust layered with a rich chocolate filling and topped with coconut flakes. Every bite is a delightful balance of sweet and creamy, making it an ideal dessert for chocolate lovers and coconut fans alike.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 cup dark chocolate, melted
- 1 cup shredded coconut, plus extra for topping
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to create a firm crust. Refrigerate while preparing the filling.
- Make the Filling: In a large bowl, beat the cream cheese and powdered sugar until smooth. Gradually add in the melted chocolate, vanilla extract, and salt, mixing until fully combined.
- Whip the Cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated. Stir in the shredded coconut.
- Assemble the Cheesecake: Pour the chocolate coconut filling over the chilled crust, smoothing the top with a spatula. Sprinkle additional shredded coconut on top for decoration.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours, or overnight, until set.
- Serve: Carefully remove the sides of the springform pan and slice the cheesecake. Serve chilled and enjoy!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 4g
- Carbohydrates: 28g
