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Coconut Cheesecake No Bake Dessert

Coconut Cheesecake No Bake Dessert is an easy no bake recipe filled with coconut cheesecake and a shortbread crust! It's heavenly!
Servings 8 -10 servings
Calories 578kcal
Author Dorothy Kern

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1/8 Slice of Cheesecake | Calories: 578kcal | Carbohydrates: 55g | Protein: 4g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 62mg | Sodium: 506mg | Fiber: 3g | Sugar: 38g