NO-BAKE COCONUT CHEESECAKE

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🥥 NO-BAKE COCONUT CHEESECAKE

A silky coconut-infused filling on a buttery graham crust, chilled to perfection.

📝 INGREDIENTS

For the Crust

  • 1 ½ cups graham cracker crumbs (or digestive biscuits)
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp sugar (optional)
  • Pinch of salt

For the Coconut Cheesecake Filling

  • 16 oz (450g) cream cheese, softened
  • 1 cup coconut cream or full-fat canned coconut milk (thick part only)
  • ½ cup powdered sugar
  • 1 cup heavy whipping cream, cold
  • 1 tsp vanilla extract
  • ½–1 tsp coconut extract (optional but enhances coconut flavor)
  • ½ cup shredded sweetened coconut (optional for texture)

For Topping (optional)

  • Toasted coconut flakes
  • Whipped cream
  • Fresh fruit (mango, pineapple, berries)

🍰 INSTRUCTIONS

1. Make the crust

  1. In a bowl, combine graham crumbs, melted butter, sugar, and salt.
  2. Mix until the texture resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
  4. Chill in the refrigerator for 20–30 minutes while you prepare the filling.

2. Whip the cream

  1. In a chilled bowl, whip the heavy cream until stiff peaks form.
  2. Set aside.

3. Make the cheesecake filling

  1. In a mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add powdered sugar, coconut cream, vanilla, and coconut extract.
  3. Beat until fully combined and smooth.
  4. Fold in the whipped cream gently until no streaks remain.
  5. Add shredded coconut if using.

4. Assemble the cheesecake

  1. Spoon the filling onto the chilled crust.
  2. Smooth the top with a spatula.
  3. Cover loosely and refrigerate for at least 4–6 hours, preferably overnight for best firmness.

5. Add the topping

Before serving, garnish with:

  • toasted coconut flakes
  • whipped cream
  • fruit (optional)

6. Slice & enjoy

Use a hot knife (run under warm water) for clean slices.

🌟 OPTIONAL VARIATIONS

  • Coconut Mango Cheesecake: Fold in diced mango or swirl mango puree into the filling.
  • Chocolate Coconut: Add ½ cup melted white chocolate to the filling.
  • Gluten-free: Use gluten-free cookies for the crust.

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