Creamy, coconuty and so delicious – you absolutely will fall in love this No Bake Coconut Cheesecake. A tasty spring and summer dessert.

Slice of No Bake Coconut Cheesecake on white plate topped with toasted coconut and whipped cream.

I am absolutely in love with any and all cheesecakes. Whether they are baked, mini, bars or no bake, you can’t go wrong.

This No Bake Coconut Cheesecake is one of our all-time favorites. While the weather is warming up, your kitchen doesn’t have to.

This cheesecake is a dessert that you will want to make all the time, if you are a coconut fan that is.

This dessert has the perfect balance of just enough coconut flavor that it is not overpowering.

With the graham cracker crust, the creamy cheesecake middle, toasted coconut and whipped cream, you really cannot go wrong.

If you are a lover of cheesecake, then you absolutely need to put this Coconut Cheesecake on your list ASAP!

Some of our other favorite coconut desserts that we have on our site include: Homemade Coconut Pudding, Coconut Cream Bread Pudding and Coconut Cream Pie.

Overhead of finished No Bake Coconut Cheesecake topped with whipped cream and toasted coconut chips.

WHY THIS RECIPE WORKS:

This is a great make ahead dessert for so many ocassions.
You don’t have to heat up your oven.
This serves a crowd, and they will be asking for seconds.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Honey graham crackers
Granulated sugar
Salted butter
Coconut cream
Powdered sugar
Heavy whipping cream
Cream cheese
Coconut Greek yogurt
Toasted coconut

Ingredients needed to make a No Bake Coconut Cheesecake.

HOW TO MAKE A NO BAKE COCONUT CHEESECAKE, STEP BY STEP:

Place the graham crackers in a food processor and sprinkle the sugar over the top.
Crush until well crumbled and then pour in the melted butter and pulse to combine.
Press the crust into an even layer on the bottom of a 9-inch springform pan.
Cover the pan well with plastic wrap and place it in the refrigerator to chill.
Make the cheesecake layer by beating together the solid top portion of the coconut cream and the powdered sugar in a large bowl with a hand or stand mixer. The remaining coconut liquid can be discarded or used in another recipe.
Once combined, slowly add in the heavy whipping cream, beating on high until stiff peaks hold, 3-5 minutes.
Place the whipped cream mixture to the side for now.
Beat together the cream cheese and granulated sugar in a large mixing bowl, using a hand or stand mixer, until smooth and creamy.
Gently mix in the coconut Greek yogurt until combined.
Fold the whipped coconut cream into the cheesecake filling. The mixture should be smooth, fluffy, and thick.
Spread the cheesecake filling into the prepared crust in a single, even layer.
Cover and refrigerate for 6-8 hour or overnight until set.
Before serving, make the topping in a clean bowl, whipping the heavy whipping cream with a hand or stand mixer until it begins to thicken.
Slowly sprinkle in the powdered sugar and continue beating on high until fluffy and stiff, about 3-5 minutes.
Scoop or pipe the stiffened whipped topping over the top of the cheesecake. It can be spread into an even layer for a traditional look or piped.
Sprinkle the toasted coconut all over the top of the cheesecake.
Cover and refrigerate until ready to serve.

Step by step photos on how to make a No Bake Coconut Cheesecake.

DO I HAVE TO USE COCONUT GREEK YOGURT?

This is our favorite to use in this recipe to add to that coconut flavor. But we can understand if you cannot find it.

If you cannot find it or do not want to use it, you can use plain greek yogurt or sour cream and then you can add in a teaspoon of coconut extract.

HOW DO I SEPARATE THE LIQUID AND SOLID FROM COCONUT CREAM?

We highly recommend having your coconut cream chilled before using (a few hours or up to 24 hours), this also helps everything separate. The cream will be on top and liquid on the bottom.

Then all you will need to do is strain out the liquid over a strainer and then keep the solids for this. Discard the liquid or use if for another recipe if desired.

HOW LONG DOES THIS COCONUT CHEESECAKE NEED TO CHILL?

We recommend having it chill for at least 6-8 hours or overnight. You want to make sure that everything is held in place.

Once you have it chilled then that is when we like to decorate it, you can however decorate it before chilling if desired but you run the risk of the whipped cream wilting.

CAN I TOAST MY OWN COCONUT?

Yes, we use toasted coconut chips for this recipe and you can easily find them at your local grocer, but if you want regular coconut you can use that as well.

To toast your own coconut, heat a large skillet on medium heat on the stove and then add the shredded coconut.

Stir the coconut as it cooks for 5-7 minutes or until evenly browned and fragrant.

Once toasted, remove the coconut from the pan and lay out in an even layer to cool completely before using.

Slice of cheesecake on a pie server pulled away from the rest of the cheesecake.

HOW TO STORE:

This can be stored in the refrigerator covered or in an airtight container where it will keep for up to 3-4 days.

You can also freeze this recipe, wrap your cheesecake in plastic wrap (we suggest doing this when it is not decorated) and place in an airtight container.

To defrost, remove to the refrigerator overnight until thawed.

TIPS AND TRICKS:

Make sure your coconut cream is cooled, not only does this help separate the liquid from the solid it helps whip together better.
We use honey graham crackers for the crust, you can use cinnamon as well for a more unique flavor.
You can easily find toasted coconut chips at your local grocer (linked above) or you can toast your own shredded coconut, see above on how to do that.
This can be frozen, see above on how to freeze.
You can substitute the coconut greek yogurt for plain greek yogurt or sour cream and add 1 teaspoon coconut extract.
This needs to chill for at least 6-8 hours or overnight before serving, which makes it a great make ahead dessert.
We find the best way to cut this is to dip a sharp knife in hot water and cut then wipe and repeat.

Bite taken out of a slice of cheesecake on white plate.

Love coconut and cheesecake? How about combining the best of both worlds with this No Bake Coconut Cheesecake.

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If you’ve tried this NO BAKE COCONUT CHEESECAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

No Bake Coconut Cheesecake