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Close up square image of a slice of cheesecake on white plate topped with toasted coconut and whipped cream.
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No Bake Coconut Cheesecake

Creamy, coconuty and so delicious - you absolutely will fall in love this No Bake Coconut Cheesecake. A tasty spring and summer dessert.
Prep Time25 minutes
Cook Time0 minutes
Chill Time:8 hours
Total Time8 hours 25 minutes
Course: Cheesecake, Dessert, No Bake
Cuisine: American
Servings: 10
Calories: 770kcal
Author: Tornadough Alli

Ingredients

Crust:

  • 1 sleeve honey graham crackers
  • 2 Tablespoons granulated sugar
  • 5 Tablespoons salted butter melted

Cheesecake Layer:

  • 13.66 ounce can coconut cream chilled and solids divided
  • ½ cup powdered sugar
  • ½ cup heavy whipping cream
  • 24 ounces (3 8 ounce packages) cream cheese, room temperature
  • 1 cup granulated sugar
  • 10.6 ounces (2 5.3 ounce containers) coconut Greek yogurt

Topping:

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 cup toasted coconut we use coconut chips

Instructions

  • 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.

Notes

  1. Make sure your coconut cream is cooled, not only does this help separate the liquid from the solid it helps whip together better.
  2. We use honey graham crackers for the crust, you can use cinnamon as well for a more unique flavor.
  3. 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.
  4. This can be frozen, see above on how to freeze.
  5. You can substitute the coconut greek yogurt for plain greek yogurt or sour cream and add 1 teaspoon coconut extract.
  6. This needs to chill for at least 6-8 hours or overnight before serving, which makes it a great make ahead dessert.
  7. We find the best way to cut this is to dip a sharp knife in hot water and cut then wipe and repeat.

Nutrition

Calories: 770kcal | Carbohydrates: 54g | Protein: 11g | Fat: 60g | Saturated Fat: 40g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 366mg | Potassium: 345mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1615IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 2mg