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No-bake Coconut Cheesecake

Mihaela K. Sebrek
With a simple digestive biscuit crust with addition of toasted coconut, creamy coconut cheesecake filling, and passionfruit topping, this simple No-bake Coconut Cheesecake is sure to please every member of your family. Perfect for summer days, but can be eaten any day of the year when you want to bring a little bit of sunshine and a tropical feeling into the darker months.
5 from 1 vote
Prep Time 15 mins
Additional Time 6 hrs
Total Time 6 hrs 15 mins
Course Cheesecakes
Cuisine American
Servings 10
Calories 460 kcal

Ingredients
  

Crust

  • 120 grams digestive biscuits or graham crackers (4.23 oz) crushed
  • 40 grams desiccated coconut (1.41 oz, ½ cup) toasted for a more intense flavor
  • 30 grams granulated sugar (2 TBSP, 1 oz)
  • 50 grams melted butter (1.76 oz)

Filling

  • 500 grams cream cheese (17.63 oz)
  • 350 grams coconut cream (12.3 oz) read tips & tricks
  • 10 grams ground gelatin (3 tsp) + 5 tablespoons of the liquid part of coconut milk, use agar agar for a vegetarian option
  • 150 grams powdered sugar (5.3 oz, 1 ¼ cup)
  • 2 teaspoons vanilla extract

Passion fruit syrup (optional)

  • 3 passion fruit pulp
  • 30 grams granulated sugar (2 TBSP, 1 oz)
  • 1 Tablespoon lemon juice

Instructions
 

  • Line the bottom of the 20 cm (8'') springform pan with baking paper (read the tips&trick for a larger pan).
  • Put the desiccated coconut into a pan and over medium heat, stirring constantly, fry it until lightly browned, but be careful not to burn it.
  • For the crust, mix crushed graham crackers, toasted desiccated coconut, sugar, and melted butter. Press it tightly into the bottom of a prepared springform pan, and refrigerate while making the filling.
  • For the filling, place the gelatin and 5 tablespoons of coconut milk (liquid part) in a small saucepan. Let it stand for about 10 minutes.
  • Slowly heat the mixture until the gelatin is completely dissolved, but be careful not to boil.
  • Using an electric mixer, beat cream cheese, coconut cream, powdered sugar, and vanilla until smooth. Add few tablespoons of cream cheese mixture to dissolved gelatin and mix until incorporated. Return everything to cream cheese mixture and mix well.
  • Pour the filling over prepared crust and refrigerate at least 6 hours, preferably overnight.
  • For the passion fruit topping, add passionfruit pulp, sugar, and lemon juice into a small saucepan, and heat until sauce thickens about 3-4 minutes.
  • Release from the pan and serve with passionfruit syrup and toasted coconut chips.

Notes

  • Please, read the tips&tricks section in a post above.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1slice | Calories: 460kcal | Carbohydrates: 35.8g | Protein: 6.7g | Fat: 33.7g | Saturated Fat: 23.4g | Cholesterol: 66mg | Sodium: 260mg | Fiber: 2.3g | Sugar: 26.7g
Keyword cheesecake, coconut, dessert, no-bake
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