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With a vanilla wafer crust and homemade coconut whipped cream, this No Bake Toasted Coconut Cheesecake is the ultimate coconut dessert. The refreshing coconut flavor and no need to heat up the oven makes this the perfect summer treat!
An Easy No Bake Coconut Cheesecake
It’s no secret that I love cheesecake. As you may have guessed from the many cheesecake recipes on my site, they are one of my favorite desserts! I love a good old-fashioned, baked cheesecake but some days, especially as we head into warmer weather, I just cannot be bothered to turn on the oven.
It’s on those days that I turn to no bake cheesecake. You get all of the tangy sweet cheesecake flavor without turning on the oven or worrying about a water bath.
Of course, I’m just as picky with my no bake cheesecakes as I am with traditional ones. A no bake cheesecake still needs that rich, creamy and slightly tangy filling, with a homemade crust and some sort of topping.
This No Bake Toasted Coconut Cheesecake has definitely won me over! It has all the factors I need in a cheesecake, plus a lovely coconut flavor in every single bite! There’s not just coconut in the cheesecake filling either. I took it a step farther and added some homemade coconut whipped cream (with just 3 ingredients!) and topped it all with some extra toasted coconut.
When I say this is the coconut lovers’ dream dessert, I mean it!
What You’ll Need
The crust, cheesecake filling and coconut whipped cream are all made from scratch in this recipe! I’ve separated the ingredient list into sections for each step. Some things, like the coconut and heavy whipping cream, appear in multiple sections.
For the Crust
- Vanilla wafer crumbs – The base of a simple vanilla wafer crust.
- Sugar – Adds just enough sweetness to the crust.
- Salt – Just a pinch.
- Unsalted butter – Melted butter holds the crust together.
For the Coconut Cheesecake Filling:
- Cream cheese – Allow it to come to room temperature first before starting.
- Sugar – Balances the tangy flavor of other ingredients.
- Sour cream – Provides the classic cheesecake tang.
- Lemon juice – Must be FRESH. Lemon juice thickens the cheesecake filling by reacting with the sour cream.
- Coconut extract – Adds sweet coconut flavor to every bite.
- Heavy whipping cream – Keep cold until whipping.
- Powdered sugar – Helps stabilize the whipped cream.
- Toasted coconut – Added into the filling for flavor and texture and used to top the dessert at the end.
For the Coconut Whipped Cream:
- Heavy whipping cream – Must be cold to create the thick, creamy whipped cream.
- Powdered sugar – Keeps the whipped cream from wilting!
- Coconut extract – More coconut in every bite!
How to Make No Bake Toasted Coconut Cheesecake
This no bake coconut cheesecake comes together surprisingly easy! The most important part is to make this with plenty of time to chill – as tempting as it will be to try to dig in sooner!
- Prepare the crust. Combine crust ingredients and mix well. Press mixture into the bottom and sides of a springform pan. Chill.
- Make cream cheese mixture. Beat together cream cheese and together until smooth. Mix in sour cream. Add lemon juice and coconut extract. Mix until combined and smooth. Set aside.
- Whip heavy cream and powdered sugar. In a separate bowl, whip heavy whipping cream and powdered sugar on high until stiff peaks form.
- Combine filling mixtures. Fold the whipped cream into the cream cheese mixture until well combined. Fold in 3/4 of the toasted coconut.
- Pour filling into the pan and chill. Add the cheesecake filling to the crust in an even layer. Refrigerate until firm. Once chilled, remove from springform pan and set on a serving platter.
- Make the coconut whipped cream. Add the heavy whipping cream, powdered sugar and coconut extract to a large mixer bowl and whip on high until stiff peaks form. Pipe shells around the edge of the cheesecake. Top with remaining toasted coconut.
- Refrigerate and serve. Keep cheesecake in the fridge until ready to serve.
Tips for Success
After making a cheesecake or two (or one hundred), I’ve learned a few things along the way. Here are some of my top tricks to making the best no bake cheesecake!
- Use all of the powdered sugar. It may seem like a lot but the full amount is necessary to stabilize the whipped cream. You could also sift it first versus pouring it directly from the box, to avoid clumps.
- Heavy whipping cream is a must. Speaking of whipped cream, you need the high fat content to get the thick texture needed for the filling and the whipped cream. Avoid any low fat whipping cream.
- Chill overnight. Cheesecake needs to chill a minimum of 5 hours but really, overnight is best. I like to make this the night before to enjoy the next day.
Normally, I would suggest serving a slice of cheesecake with some whipped cream and fruit. But since this coconut cheesecake is already topped with whipped cream and toasted coconut, I honestly don’t think it needs anything else!
When I bite into this coconut cheesecake, I want to taste the coconut in every bite. I find that adding any fruit or even chocolate drizzle on top just takes away from that.
How to Store Leftovers
For the best flavor, eat leftover cheesecake within 5 days. I recommend keeping it well-covered in the fridge, to avoid the crust or filling drying out. Then just cut a slice and enjoy whenever you want.
Can I Freeze No Bake Cheesecake?
You can absolutely freeze this Toasted Coconut Cheesecake! Chill in the fridge first – overnight if possible to ensure everything is set probably. Then double wrap in both saran wrap and aluminum foil to prevent any freezer burn. You can freeze the whole thing or individual slices.
Place in the fridge to thaw before serving.
If I freeze this, I often add the coconut whipped cream a few hours before eating, when it is mostly thawed.Print
With a vanilla wafer crust and homemade coconut whipped cream, this No Bake Toasted Coconut Cheesecake is the ultimate coconut dessert. With a light, refreshing coconut flavor in every bite and no need to heat up the oven, it’s the perfect summer dessert.
- 2 1/4 cups (302g) vanilla wafer crumbs
- 2 tbsp (26g) sugar
- Pinch of salt
- 10 tbsp (140g) unsalted butter, melted
- 24 oz (678g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1/4 cup (58g) sour cream
- 3 tbsp fresh lemon juice
- 1 1/2 tbsp coconut extract
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- 1 cups (76g) toasted coconut, divided
- 3/4 cup (180ml) heavy whipping cream, cold
- 6 tbsp (44g) powdered sugar
- 1 tsp coconut extract
- In a medium bowl, combine the crust ingredients and mix well to combine completely.
- Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
- In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
- Add the sour cream and mix until well combined and smooth.
- Add the lemon juice and coconut extract and mix until well combined and smooth. Set mixture aside.
- In another large mixer bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
Carefully fold 3/4 of the toasted coconut into the filling.
- Add the filling to the crust and spread into an even layer.
- Refrigerate cheesecake until firm, 5-6 hours or overnight.
- To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
- Add the heavy whipping cream, powdered sugar and coconut extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
- Pipe shells of whipped cream around the edge of the cheesecake. Top the cheesecake off with the remaining toasted coconut
- Refrigerate cheesecake until ready to serve. Cheesecake is best stored well covered and will last well for 4-5 days.
- Serving Size: 1 slice
- Calories: 476
- Sugar: 28.7 g
- Sodium: 219.3 mg
- Fat: 36 g
- Carbohydrates: 35.1 g
- Protein: 4.7 g
- Cholesterol: 94 mg