No-Bake Coconut Cheesecake

If you’re as coconut-obsessed as I am, you’re in for a treat. This no-bake coconut cheesecake is a twist on my favorite easy cheesecake filling, with plenty of toasted coconut mixed into the creamy base and sprinkled generously on top. It’s the kind of dessert that looks and tastes impressive but comes together with minimal effort—no oven time required unless you want to bake the crust for a little extra flavor.

Need a refresher on toasting coconut? I’ve got you covered: How to Toast Coconut. Trust me—it’s a small step that adds big flavor.

Why You’ll Love This No-Bake Coconut Cheesecake

• No oven required (unless you want to bake the crust). The filling sets in the refrigerator, and while you can bake the crust briefly for extra flavor, it’s totally optional.
• Big coconut flavor. Toasted coconut in the filling and on top means maximum coconut goodness.
• Versatile crust options. Use vanilla wafers, graham crackers, shortbread, or your favorite crisp cookies.
• Easy to serve. Made in a tart pan or pie dish, it slices like a dream and looks beautiful on the table.

Key Ingredients

Here’s a look at the ingredients that bring this no-bake coconut cheesecake to life. For the full list and measurements, see the recipe card below.

• Cream cheese – The creamy, tangy base of the filling. Make sure it’s fully softened for the smoothest texture.
• Granulated sugar – Sweetens the filling without overpowering the coconut flavor.
• Heavy cream – Whipped and folded into the filling to give it lightness and structure—no gelatin needed.
• Toasted sweetened coconut – Mixed into the filling and sprinkled on top for texture and lots of coconut flavor.
• Vanilla wafers – A buttery, cookie-based crust that pairs well with the coconut. Feel free to swap in another crisp cookie if you like.
• Butter – Binds the crust together. You can bake it briefly for a firmer, toastier crust or skip the oven for a true no-bake version.

How to Make No-Bake Coconut Cheesecake

• Make the crust. Stir together the cookie crumbs and melted butter, then press the mixture into a 9-inch tart or pie pan. For a firmer, toastier crust, bake it at 350°F for 10 minutes and let it cool. Or skip the oven and chill the crust while you make the filling.
• Toast the coconut. If you haven’t already, toast the shredded coconut until golden and fragrant. Let it cool before adding it to the filling.

• Fold it all together. Gently fold the whipped cream into the cream cheese mixture in two stages. Then fold in half of the toasted coconut.
• Assemble and chill. Spread the filling into the prepared crust and top with the remaining coconut. Chill for at least 4 hours, or until set.

How to Store

• Refrigerate the cheesecake tightly covered for up to 4 days. If you’re making it ahead, you can wait to add the coconut topping until closer to serving—but it holds up well even if added earlier.
• Freeze for up to 1 month. Wrap the whole cheesecake or individual slices tightly in plastic wrap and then foil. If the topping is already on, just know it may soften slightly once thawed. Thaw overnight in the refrigerator before serving.