Coconut Cheesecake No Bake Dessert – I decided to make you a Coconut Cheesecake No Bake Dessert with a shortbread crust. Are you thinking, it’s about time? Because that’s exactly what I’m thinking.
You know what I don’t understand? Why coconut isn’t really an all year ingredient. Why is it only used heavily in the spring? I mean, I know it’s not illegal to use coconut in July (like, say, peppermint or pumpkin) but I always seem to forget about coconut until spring starts to hit.
A few weeks ago the groundhog forecasted an early spring and wouldn’t you know it, it’s been in the 70s here ever since. I know it’s just a tease, it’ll probably rain all throughout spring, but the return of the sun has got me in the mood for all sorts of spring flavors: mint, coconut, and lemon.
Today we’re starting with coconut: a Coconut Cheesecake No Bake Dessert. It has a shortbread crust. And it’s full of coconut and cheesecake and everything that’s amazing about lush desserts.
How to Make Coconut Cheesecake No Bake Dessert
One of the things I love about these easy no bake recipes is how, well, EASY they are to put together. Just a few minutes with a few ingredients and you’re done. No oven, no testing doneness, no complicated steps. And no matter what flavor you make them, they are so good. Believe me, I eat almost the entire pan every time I make one of these.
Really, I should only make them when I’m having company, but since that’s never I’m out of luck. Tip: these are great for potlucks! Going to an Easter brunch? It’s full of protein from the cream cheese, so it totally qualifies…or something.
This lush Coconut Cheesecake No Bake dessert has three glorious layers:
- Whipped cream or whipped topping covered in toasted coconut.
- Coconut pudding cheesecake.
- A thick, glorious shortbread crust made out of Walkers Shortbread cookies.
Do you buy shortbread cookies? When I do, I only buy Walkers Shortbread because they’re the best. They’re delightfully buttery, crunchy yet soft, and they’re so rich in flavor. They really are what shortbread should be. I’m excited to be partnering with Walkers this year as an ambassador. I mean, hello. It’s the perfect brand for me, is it not?
I’m starting off with a bang by making a thick and rich shortbread crust with the cookies for this no bake dessert. The good thing about these desserts is that you don’t need to have a food processor to make your crumbs. All you need is a rolling pin and a large resealable bag (gallon size). Since these desserts are served kind of free form, it doesn’t have to hold up like a pie crust. Just roll the cookies until you get mostly crumbs, then you mix them with some melted butter and press them into the pan.
It was all I could do not to just stop there and eat the crust.
Then you simply mix cream cheese with coconut pudding mix. They sell that flavor at most grocery stores, but if you can’t find it, feel free to use vanilla and add in some coconut extract. A little whipped topping goes into the cheesecake and on the top of the whole thing, then it’s topped with toasted coconut and more crumbled shortbread cookies.
Try just eating one slice. (Good luck with that.)
Coconut Cheesecake No Bake Dessert
- 3 cups shredded sweetened coconut divided
- 1 box 3.9 ounces instant coconut pudding mix (may substitute vanilla, see note)
- 1 3/4 cups nonfat milk
- 2 boxes 5.3 ounces each Walkers Shortbread Fingers
- 4 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- 1 tub 8 ounces Cool Whip (may substitute about 3 cups fresh whipped cream)
- 1/4 teaspoon coconut extract optional
- Toast 1 cup of coconut in a medium skillet over low heat. Stir almost constantly until the coconut begins to brown. Remove from heat to a plate or bowl and let cool.
- Whisk pudding and milk in a medium bowl for about 2 minutes. (There may still be some lumps from the coconut in the mix.) Set aside to firm up.
- Make the crust: place the shortbread cookies in a large gallon size resealable bag. Seal the bag except for 1” (to allow air to escape) and roll the bag with a rolling pin to crush the cookies. There is no need to get them to a super fine crumb, some chunks may remain. Reserve 1/4 cup of the crumbs for garnish, then pour the melted butter into the bag, squeezing it to work it through the crumbs. Press the crust into a 9x9 pan.
- Place cream cheese in a large bowl. Beat it with a hand mixer for 1 minute, until it’s smooth. Add the set pudding and mix until mostly no lumps remain.
- Stir the coconut extract, if using, into the tub of Cool Whip. Mix half the tub of Cool Whip into the pudding mixture, along with 2 cups of coconut. Spread over crust. Top with remaining whipped topping and sprinkle with reserved crushed cookies and toasted coconut.
- Cover and chill for at least 4 hours before serving. This will last in the refrigerator for up to 3 days.
Nutritional information not guaranteed to be accurate
A few other no bake dessert recipes you might love (try them with shortbread!!):
This post has been sponsored by Walkers as part of my ongoing relationship with them as ambassador for their products. All opinions are 100% my own.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: February 16, 2016