Coconut Cheesecake

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Dive into a slice of paradise with this No-Bake Coconut Cheesecake! Pure, white, and coconutty to the core.


For the Crust:
2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
2 tablespoons granulated sugar

For the Filling:
1 1/2 cups heavy cream, cold
3 (8 oz) packages cream cheese, softened
2/3 cup granulated sugar
1 cup coconut cream (not coconut milk, for a stronger coconut flavor)
2 teaspoons clear vanilla extract (to maintain the white color)
1 cup shredded coconut (for the filling)
Additional shredded coconut for decoration


Prepare the Crust:

Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.

Whip the Heavy Cream:

In a large bowl, beat the heavy cream until stiff peaks form. Be careful not to overbeat. Set aside.

Make the Filling:

In another large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add coconut cream and clear vanilla extract, mixing until well combined.
Fold in the whipped cream gently to keep the mixture light and airy. Stir in 1 cup of shredded coconut.

Assemble the Cheesecake:

Spoon the filling over the chilled crust, smoothing the top with a spatula.
Refrigerate the cheesecake for at least 6 hours, or overnight, until it’s completely set.


Before serving, sprinkle the top with additional shredded coconut for decoration.


Carefully remove the cheesecake from the springform pan, slice, and serve chilled.
Enjoy your No-Bake Coconut Cheesecake with its beautifully pure white filling, enhanced with natural coconut flavor and elegantly decorated with shredded coconut. This dessert is perfect for those who love the rich taste of coconut in a light, creamy cheesecake.

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