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Coconut Cheesecake No Bake Dessert – I decided to make you a Coconut Cheesecake with a shortbread crust. Are you thinking, it’s about time? Because that’s exactly what I’m thinking. This is the perfect no bake cheesecake recipe!
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It’s a NO BAKE Coconut Cheesecake
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.
If you’re coconut lovers like me, this No Bake creamy Coconut Cheesecake is for you. It has a shortbread crust. And it’s full of coconut and no bake cheesecake and everything that’s amazing about lush desserts.
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 water bath, no complicated steps. And this one is FULL of coconut flavor with a creamy texture and with tons of toasted coconut on top. It was hard not to eat the whole pan!
- Instant Coconut Pudding Mix – if you can find it, this adds tons of flavor. If you can’t find it use vanilla instant pudding mix and add some coconut extract.
- Cream Cheese – It’s VERY important that it’s room temperature (softened) so you don’t get lumps in your cheesecake batter.
- Shortbread Cookies – this is what makes the crust! I used Walkers shortbread.
- Milk – I recommend cows milk when making instant pudding
- Cool Whip – for the topping, but you can substitute freshly whipped cream.
- Shredded Sweetened Coconut – this is found in the baking aisle, also called angel flake.
How to make Coconut Cheesecake
- Make the thick and rich shortbread crust with the cookies – 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). Just roll the cookies until you get crumbs, then you mix them with some melted butter and press them into the pan.
- Make the coconut pudding my whisking the milk with the instant pudding mix and letting it set.
- Use a hand mixer on medium speed (or the bowl of a stand mixer fitted with the paddle attachment) to mix the cream cheese into the pudding mixture.
- A little whipped topping goes into the cheesecake and on the top of the whole thing, then it’s topped with toasted shredded coconut and more crumbled shortbread cookies.
Tip From Dorothy
- Be sure to use softened cream cheese to avoid lumps.
- If you can’t find instant coconut pudding mix, use vanilla and add 1/2 teaspoon coconut extract to the pudding.
- It’s easiest to use an electric mixer when mixing the pudding and cream cheese together.
- If you want to skip the whipped topping, make freshly whipped cream using 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and a teaspoon vanilla extract. Mix using the whisk attachment until stiff peaks form.
- You can also make a graham cracker crust using graham cracker crumbs in place of the shortbread.
- If you love this recipe you’ll also love my easy coconut cream pie!
Yes store this in the refrigerator covered with plastic wrap. You can make it ahead up to 48 hours if using whipped topping.
Store this in the freezer only if it uses whipped topping. Whipped cream won’t thaw properly.
No Bake Coconut Cheesecake Recipe
- 3 cups shredded sweetened coconut , divided
- 1 approx 3-4 ounce box instant coconut pudding mix (may substitute vanilla, see note)
- 1 ¾ cups nonfat milk
- 2 boxes 5.3 ounces each Walkers Shortbread Fingers
- 4 tablespoons (57g) unsalted butter , melted
- 8 ounces (226g) cream cheese , softened
- 8 ounces Cool Whip
- ¼ 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. Reserve ¼ 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 9×9 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. Fold 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.
- Learn how to toast coconut
- You can swap a graham cracker crust if you prefer.
- This will also work if made in a 9-inch pie plate or 9-inch springform pan.
- Don’t use low-fat cream cheese.
- If you can’t find coconut instant pudding, use vanilla and add 1/2 teaspoon coconut extract into the cheesecake mixture.
- Store in refrigerator – only freeze if it’s made with whipped topping.
- You can substitute 3 cups freshly whipped cream for the Cool Whip.
Last Updated on February 22, 2024