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Slice of coconut cheesecake no bake dessert on white plate with fork
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4.60 from 20 votes

No Bake Coconut Cheesecake Recipe

Coconut Cheesecake No Bake Dessert is an easy no bake recipe filled with coconut cheesecake and a shortbread crust! It's heavenly!
Prep Time30 minutes
Chill Time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 578kcal
Author: Dorothy Kern
Cost: $7


  • 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 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. 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.


Serving: 1serving | Calories: 578kcal | Carbohydrates: 55g | Protein: 4g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 62mg | Sodium: 506mg | Fiber: 3g | Sugar: 38g