Description
A luscious, no-bake coconut cheesecake featuring a buttery graham cracker crust and a creamy coconut-infused filling, perfect for a refreshing and easy dessert without any oven time.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- 1 ½ cups cream cheese, softened
- ½ cup coconut cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup desiccated coconut
- 1 cup heavy cream, whipped
Garnish
- Toasted coconut flakes, for garnish
Instructions
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix thoroughly until the crumbs are well-coated with butter, ensuring even texture.
- Form the crust: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan, creating a solid base. Refrigerate to let it set while making the filling.
- Beat cream cheese: In a large bowl, beat the softened cream cheese until smooth and creamy, ensuring no lumps remain.
- Mix in sweeteners and flavor: Add coconut cream, powdered sugar, and vanilla extract to the cream cheese. Beat until the mixture is uniform and silky smooth.
- Incorporate desiccated coconut: Fold the desiccated coconut gently into the cream cheese mixture to distribute it evenly without overmixing.
- Fold in whipped cream: Carefully fold the whipped heavy cream into the cream cheese mixture using a spatula, preserving the airy texture by not deflating the cream.
- Assemble cheesecake: Pour the filling over the chilled crust and spread evenly to cover it completely.
- Chill to set: Cover the springform pan with plastic wrap and refrigerate for at least 4 hours to allow the cheesecake to firm up properly.
- Remove from pan: After chilling, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
- Garnish and serve: Sprinkle toasted coconut flakes on top to add a crunchy, flavorful finish before serving.
Notes
- Use full-fat cream cheese and heavy cream for the best creamy texture.
- Coconut cream should be well chilled and thick for rich flavor; avoid watery coconut milk.
- Press the crust firmly to avoid crumbling when slicing.
- Refrigerate the cheesecake for the full time to ensure it sets properly and slices cleanly.
- For extra flavor, consider adding a splash of rum or coconut rum to the filling.
