Description
A rich and creamy No-Bake Coconut Cheesecake that offers a tropical flavor without the hassle of baking.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon coconut extract
- 1 cup whipped cream (for folding in)
- Additional shredded coconut for garnish
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, unsweetened shredded coconut, and melted butter. Mix until the texture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan to form an even crust. Refrigerate to set.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar, vanilla extract, and coconut extract, mixing until combined.
- Fold in the whipped cream gently to maintain its fluffiness.
- Pour the filling over the crust and smooth the top with a spatula. Sprinkle additional shredded coconut on top.
- Cover and refrigerate for at least 4 hours or preferably overnight to set.
- Once chilled, remove the sides of the springform pan, slice, and serve.
Notes
Use room temperature cream cheese for a smoother filling. Chill mixing bowl and beaters for fluffier whipped cream.