If you’re craving a dessert that is both luscious and refreshingly tropical, this No Bake Coconut Cheesecake Recipe is your new best friend. It combines the velvety creaminess of cheesecake with the delicate flavor and texture of coconut, all without ever needing to turn on your oven. Imagine a crunchy vanilla wafer crust perfectly balanced by a dreamy, light coconut-infused filling topped with sweet coconut flakes—each bite is like a mini-vacation. Whether you’re hosting a summer party or simply want to treat yourself to something special, this recipe is as delightful to make as it is to eat.

Ingredients You’ll Need

The first image shows a round metal baking pan lined with smooth, white parchment paper that fits perfectly inside, covering the circular bottom evenly. The second image shows the same round metal pan filled to the top with an even layer of fine, crumbly, golden-brown crumbs, with a wooden spoon resting on the crumbs, spreading slightly into the layer. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

This No Bake Coconut Cheesecake Recipe uses ingredients that are both simple and essential, coming together to create a symphony of taste and texture. Each plays a crucial role: the vanilla wafers add a buttery crunch, coconut flakes bring in tropical warmth, and the combination of cream cheese and coconut milk guarantees a silky, creamy filling.

Vanilla wafers (11 oz.): The base of your crust, these provide a sweet and crispy foundation.
Butter (6 oz., salted or unsalted): Melts into the wafers to hold the crust together with rich flavor.
Sweetened coconut flakes (½ cup plus more to garnish): Adds a sweet, tropical texture to the crust and a decorative touch on top.
White granulated sugar (3 tbsp. for crust + ½ cup for filling): Enhances sweetness perfectly without overpowering the coconut.
Heavy cream (1¼ cup): Whipped to light, airy peaks for a fluffy cheesecake texture.
Cream cheese (24 oz., softened): The heart of the cheesecake providing that signature creaminess.
Canned coconut milk (¼ cup, use the cream from the top): Infuses the filling with rich, natural coconut flavor and a silky feel.
Powdered sugar (3 tbsp.): Helps sweeten and stabilize the filling for a smooth finish.
Coconut extract (3 tsp.): Boosts coconut flavor vibrantly—Olive Nation Pure Coconut Extract is a great choice.
Edible dry flowers (optional): For an elegant and colorful garnish that impresses.

How to Make No Bake Coconut Cheesecake Recipe

Step 1: Prepare the Crust

Start by crushing the vanilla wafers into fine crumbs—using a food processor or by hand in a sturdy bag with a rolling pin. Toss in the coconut flakes, granulated sugar, and melted butter, then stir until everything is well combined. Press this mixture firmly into the bottom of your springform pan or pie dish. Place it in the refrigerator to chill and set while you prepare the filling, so it firms up perfectly.

Step 2: Whip the Cream

Pour the heavy cream into a large, chilled bowl and whip it with an electric mixer until it forms stiff peaks. This airy whipped cream will lighten up the cheesecake filling, giving it a delightfully fluffy texture that feels like a cloud in every bite.

Step 3: Make the Cream Cheese Filling

In another bowl, beat the softened cream cheese, sugar, and powdered sugar until silky smooth, free of lumps. Gently fold in the coconut cream from the canned coconut milk and coconut extract, building that unmistakable tropical flavor. Finally, carefully incorporate the whipped cream, folding it in slowly to maintain the fluffiness of the mixture.

Step 4: Assemble the Cheesecake

Pour the luscious cream cheese filling over the chilled crust, smoothing out the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or overnight if possible. This resting time allows the flavors to meld and the cheesecake to set into a perfectly sliceable texture.

How to Serve No Bake Coconut Cheesecake Recipe

A slice of creamy white pie with a light crumbly brown crust sits on a white plate. The smooth, pale filling is topped with scattered white shreds and small dried flower petals in colors of blue, purple, yellow, and red. Around the plate lie more flower petals and white shreds on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

One of the best parts about serving this No Bake Coconut Cheesecake Recipe is adding your personal touch with garnishes. Sprinkle extra coconut flakes on top for crunch and sweetness or scatter edible dry flowers to transform a humble dessert into a stunning centerpiece. Both options create a beautiful contrast and invite everyone to dig in.

Side Dishes

This cheesecake pairs wonderfully with fresh, tangy fruits like pineapple slices, mango chunks, or raspberry coulis. The fruit’s natural acidity and freshness offer a wonderful balance to the creamy sweetness, creating a well-rounded, tropical dessert experience that feels both light and indulgent.

Creative Ways to Present

Elevate your presentation by serving individual cheesecake portions in clear jars or mini trifle cups layered with toasted coconut flakes and a drizzle of passion fruit syrup. Or for a communal celebration, decorate the entire cheesecake with toasted coconut and fresh flowers right before slicing to impress your guests instantly. These creative touches take the dish from delicious to dazzling.

Make Ahead and Storage

Storing Leftovers

Leftover No Bake Coconut Cheesecake Recipe is a treat that keeps on giving. Store it in an airtight container or cover it tightly with plastic wrap and keep it in the refrigerator. It will stay fresh and creamy for up to 4 days, making it a convenient and delicious option for whenever a sweet craving strikes.

Freezing

If you want to enjoy this cheesecake later, no worries—wrap it tightly in plastic wrap and aluminum foil, then freeze. It keeps well for up to one month. When you’re ready to indulge, simply thaw it overnight in the fridge for a soft, creamy slice just like freshly made.

Reheating

No heating needed here! The beauty of this No Bake Coconut Cheesecake Recipe is that it’s best served chilled. You can remove it from the fridge about 15 minutes before serving to let it soften slightly so every bite melts in your mouth perfectly.

FAQs

Can I use a different type of cookie for the crust?

Absolutely! While vanilla wafers create a classic base, you can experiment with graham crackers, ginger snaps, or even digestive biscuits. Just keep in mind how the flavors complement the coconut filling.

Is it necessary to use canned coconut milk? Can I substitute?

Canned coconut milk adds creaminess and a deep coconut flavor, but if you don’t have it, full-fat coconut cream or a thick coconut yogurt can work as substitutes. Just make sure to use something rich to maintain that luscious texture.

How long does the cheesecake need to chill before serving?

For best results, refrigerate the cheesecake for at least 6 hours to allow it to fully set. Overnight chilling is even better because it helps all the flavors develop beautifully.

Can I make this cheesecake vegan or dairy-free?

Yes, with some adaptations! Use a plant-based cream cheese and coconut whipped cream, and ensure your cookies and butter substitutes match your dietary needs. The coconut flavor shines through wonderfully even in vegan versions.

What is the best way to slice the cheesecake?

Use a sharp knife dipped in hot water and wiped dry before each cut. This simple tip helps create clean, smooth slices without sticking or crumbling.

Final Thoughts

This No Bake Coconut Cheesecake Recipe is one of those desserts that feels like a gift every time you make it—effortless, delicious, and endlessly customizable. It’s perfect for anyone who loves tropical flavors but doesn’t want the fuss of baking. Give it a try, and I promise it will become your go-to for impressing family and friends or simply treating yourself to something incredibly indulgent yet fresh.

No Bake Coconut Cheesecake Recipe