This no bake coconut cheesecake is a refreshing dessert! Cream cheese batter flavored with thick coconut milk and coconut extract, and a crust make with toasted coconut and graham cracker crumbs. Perfect any time of the year!
For the Crust
10oz of salted butter, melted
2 cups of graham cracker crumbs
1 cup of sweetened coconut flakes
For the Cheesecake
2 8oz blocks of cream cheese, softened
1/2 cup powdered sugar
1/2 cup white sugar
3 teaspoons coconut extract
3/4 cup canned coconut milk
1/3 cup heavy cream
1. Spray your spring form pan with cookie spray. Preheat your oven to 325 degrees. Line a baking sheet with foil and add the coconut shavings in an even layer. Bake for 4 and 1/2 minutes, stir, then bake an additional 90 seconds – 2 minutes. Keep a close eye on it at the end to make sure they don’t burn. You want a nice golden brown color. Add the toasted coconut to food processor and blend until they turn into a fine powder.
2. To make the crust, in a large bowl add the graham cracker crumbs, the toasted coconut crumbs, and the melted butter. Stir so all of the crumbs have absorbed the melted butter. Pour into the spring form pan. I like to pour about 1/2 of the crumb mix first, press down firmly to form the bottom base of the crust, making sure no areas are too thin and you can’t see the bottom of the pan. Then, I add the remaining crumb mix all around the out edge of the crust and pressing/pushing up to form the edge. The top edges don’t have to be perfect, but you do want the edge to be an even height all the way around. Once you’ve finished this, put it in the fridge as you make the cheesecake.
3. To make the cheesecake filling, first you need to make whipped cream. Add the 1/3 cup of heavy creamy into a mixer and beat on high for about 3 minutes. Pour into a separate bowl and set aside.
4. Next, add your softened cream cheese blocks to a stand mixer and using the flat paddle attachment blend until completely smooth. Sift in the powdered sugar (sifting in is important so you don’t get clumps of the powdered sugar), then add in the white sugar and coconut extract and blend to combine. On low speed, add in the coconut milk and blend until combined.
5. Fold in the whipped cream into the cream cheese batter. You want to gently fold in and make sure it’s all been blended in, you don’t want to see white streaks running through the batter. It should all be one even color.
6. Remove the crust from the fridge, pour in the cheesecake batter, smooth over the top, then refrigerate for a minimum of 5 hours. But I suggest chilling overnight.
When it’s time to serve, if there’s any part of the crust edge that is much higher than the cheesecake filling you can break it off to form a nice even edge all the way around.
Make sure the cream cheese is softened and not cold. Using the cream cheese too soon will cause little clumps and it will be hard to get a smooth looking cheesecake.
Sift in the powdered sugar, this will also prevent clumps.
For best results, chill overnight.
Keywords: no bake coconut cheesecake