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No Bake Coconut Cheesecake Recipe

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3.8 from 20 reviews

This No Bake Coconut Cheesecake is a creamy, luscious dessert perfect for coconut lovers. Featuring a crunchy vanilla wafer and coconut crumb crust paired with a rich, smooth coconut-flavored cream cheese filling, it’s an easy-to-make treat requiring no oven baking. Garnished with extra toasted coconut flakes and optional edible flowers, this cheesecake offers a delightful tropical twist that’s both elegant and indulgent.

Ingredients

For the Crust

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

For the Cheesecake

  • 1¼ cups 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 (such as Olive Nation Pure Coconut Extract)
  • Edible dry flowers (optional, for garnish)

Instructions

  1. Prepare the crust: Crush the vanilla wafers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. In a bowl, mix the wafer crumbs, sweetened coconut flakes, and white granulated sugar. Melt the butter and pour it over the crumb mixture, mixing thoroughly until all crumbs are moistened.
  2. Form the crust base: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a spoon or the bottom of a glass to compact it well. Refrigerate while preparing the filling to set.
  3. Whip the heavy cream: In a chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form. This will add lightness and volume to the cheesecake filling.
  4. Mix the cream cheese filling: In a separate large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the coconut milk cream, white granulated sugar, powdered sugar, and coconut extract. Continue to beat until well combined and smooth.
  5. Combine whipped cream and cream cheese mixture: Gently fold the whipped heavy cream into the cream cheese mixture using a spatula, folding carefully to keep the mixture light and aerated.
  6. Assemble the cheesecake: Pour the creamy filling over the prepared crust in the springform pan. Smooth the top with a spatula for an even surface.
  7. Chill to set: Refrigerate the assembled cheesecake for at least 6 hours, preferably overnight, to allow it to firm up properly.
  8. Garnish and serve: Before serving, sprinkle additional toasted coconut flakes on top and optionally decorate with edible dry flowers for an elegant presentation. Carefully release the sides of the springform pan and slice to serve.

Notes

  • Use softened cream cheese for a smooth and creamy filling without lumps.
  • Make sure to chill the heavy cream bowl and beaters before whipping for better results.
  • Gently fold whipped cream into the cream cheese to keep the filling airy.
  • For a more intense coconut flavor, toast the coconut flakes before mixing in the crust and for garnishing.
  • If you cannot find coconut milk cream, refrigerate a can overnight to scoop the thick cream from the top.
  • This cheesecake should be kept refrigerated and enjoyed within 3-4 days for best freshness.

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