Description
A creamy no-bake coconut cheesecake with a buttery graham cracker crust and a smooth tropical coconut filling. This refreshing dessert is perfect for warm days when you want something sweet without turning on the oven.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup coconut cream
- 1 cup whipped topping
- 1/2 cup shredded sweetened coconut
- 1 tablespoon lime juice (optional)
- Extra shredded coconut for garnish
Instructions
- In a bowl, mix the graham cracker crumbs with melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust and refrigerate for 20 minutes.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the vanilla extract, coconut cream, and lime juice if using, then mix until fully combined.
- Gently fold in the whipped topping and shredded coconut until evenly incorporated.
- Spread the cheesecake filling evenly over the chilled crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours or until fully set.
- Before serving, sprinkle extra shredded coconut on top for garnish, slice, and serve chilled.
Notes
- For extra coconut flavor, lightly toast the shredded coconut before using as garnish.
- You can substitute graham crackers with digestive biscuits or vanilla wafers for the crust.
- Store covered in the refrigerator for up to 4 days.
- For cleaner slices, dip the knife in warm water and wipe between cuts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 22 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
