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Side view of a slice of no bake toasted coconut cheesecake

No Bake Toasted Coconut Cheesecake

  • Author: Lindsay
  • Prep Time: 1 hour 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


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

Cheesecake Filling:

  • 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

Whipped Cream:

  • 3/4 cup (180ml) heavy whipping cream, cold
  • 6 tbsp (44g) powdered sugar
  • 1 tsp coconut extract


  1. In a medium bowl, combine the crust ingredients and mix well to combine completely.
  2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
  3. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
  4. Add the sour cream and mix until well combined and smooth.
  5. Add the lemon juice and coconut extract and mix until well combined and smooth. Set mixture aside.
  6. In another large mixer bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
  7. 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.
  8. Add the filling to the crust and spread into an even layer.
  9. Refrigerate cheesecake until firm, 5-6 hours or overnight.
  10. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
  11. 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.
  12. Pipe shells of whipped cream around the edge of the cheesecake. Top the cheesecake off with the remaining toasted coconut
  13. 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

Keywords: no bake cheesecake, coconut cheesecake, easy cheesecake