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No Bake Coconut Cheesecake Recipe

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4 from 8 reviews

This No Bake Coconut Cheesecake is a creamy, luscious dessert that combines the tropical flavor of coconut with a smooth vanilla wafer crust. Perfectly chilled and garnished with sweetened coconut flakes and edible flowers, it offers a refreshing treat without the need for baking. Ideal for warm days or anytime you want to impress without heating up the kitchen.

Ingredients

Crust

  • 11 oz. vanilla wafers (a full box)
  • 6 oz. butter (salted or unsalted)
  • ½ cup sweetened coconut flakes
  • 3 tbsp. white granulated sugar

Filling

  • 1¼ cup heavy cream
  • 24 oz. cream cheese (softened)
  • ¼ cup canned coconut milk (cream from the top of the can)
  • ½ cup white granulated sugar
  • 3 tbsp. powdered sugar
  • 3 tsp. coconut extract (start with 3 tsp. if using Olive Nation Pure Coconut Extract, otherwise start with 1 tsp.)

Garnish

  • Sweetened coconut flakes
  • Edible dry flowers (optional)

Instructions

  1. Soften Cream Cheese and Prepare Crust Crumbs: Place the cream cheese out at room temperature to soften. Use a food processor to chop the entire 11 oz. box of vanilla wafers into fine crumbs.
  2. Mix Crust Ingredients: In a mixing bowl, combine the vanilla wafer crumbs with 6 oz. butter, ½ cup sweetened coconut flakes, and 3 tbsp. white granulated sugar until fully incorporated.
  3. Form Crust in Pan: Line the bottom of a 9-inch springform cheesecake pan with parchment paper. Pour the crumb mixture into the pan evenly. Using your fingers, carefully spread the crumbs evenly up the sides, pressing them halfway up the pan. Use a flat-bottomed bowl to press the crumbs tightly against the bottom and sides. Set aside.
  4. Whip Heavy Cream: Using a standing or hand mixer in a large bowl, beat 1¼ cup heavy cream until soft peaks form, about 1-2 minutes. Scrape down the sides and ensure the cream is perfectly whipped.
  5. Prepare Cheesecake Filling: Add the softened 24 oz. cream cheese, ¼ cup coconut cream, ½ cup white granulated sugar, 3 tbsp. powdered sugar, and coconut extract to the whipped cream. Beat the mixture until smooth and creamy. Adjust the amount of coconut extract as needed to taste.
  6. Assemble and Chill: Pour the cheesecake mixture evenly over the prepared crust. Cover with cellophane and refrigerate for at least 6-8 hours to set properly.
  7. Garnish and Serve: Once chilled and set, sprinkle the edges with sweetened coconut flakes and optionally edible dry flowers. Remove the cheesecake from the pan, slice, and serve immediately as it holds its texture for about 30 minutes outside the refrigerator.

Notes

  • Ensure the cream cheese is softened to room temperature for smooth mixing.
  • Do not shake the canned coconut milk before opening to use only the thick cream at the top.
  • Adjust coconut extract to your preference, starting with less and adding more if needed.
  • Press the crust mixture firmly to prevent crumbling when slicing.
  • Keep cheesecake refrigerated until ready to serve to maintain its texture.
  • Edible flowers add a beautiful, optional decorative touch.

Find it online: https://marthatasty.com/no-bake-coconut-cheesecake-recipe/