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No-Bake Coconut Cheesecake

This fantastic No-Bake Coconut Cheesecake is easy to make and sure to please. A must-make for coconut lovers!

slice of No-Bake Coconut Cheesecake

This No-Bake Coconut Cheesecake cheesecake is a simple variation of my favorite no-bake cheesecake filling. The addition of toasted coconut in the filling and on top makes for a coconut lover’s dream!

I’ve always been a big, big fan of coconut. But toasted coconut is even better. It’s such a simple step to add even more flavor to this cheesecake. If you need a refresher or just want some tips for toasting coconut, be sure to read How to Toast Coconut.

No-Bake Coconut Cheesecake topped with toasted coconut

While I refer to this as a no-bake cheesecake, I do like to bake the crust briefly to help it hold together better and to give it a little bolder flavor. But you can absolutely skip those few minutes in the oven if you just don’t want to heat up the kitchen any more than necessary. I’ve included directions for both methods in the recipe so you can just go with your preference.

Another point of preference is the crust. I like to use vanilla wafers for the crust, but feel free to use a different cookie if you like. Graham crackers, shortbread, chocolate wafers, or most any kind of crisp cookie should work for making the crust. If you do use a different cookie, be sure to measure by volume instead of weight, as different cookies will not weigh the same.

two slices of No-Bake Coconut Cheesecake

You can make this cheesecake in a 9-inch pie pan or a 9-inch tart pan with a removable bottom. I find these kinds of desserts easier to serve when they’re made in a tart pan, so I tend to go that route versus a pie pan. Just know that either way works, so use what you have.

I happily give away the vast majority of the things I make, but I must say that it was hard to part with this wonderful cheesecake. But I was strong and secured a single slice for myself and shared the rest. I’m the lone coconut lover in my house, so it’s far too dangerous to have the whole cheesecake just beckoning me from the refrigerator!

Find more cheesecake recipes in the Recipe Index.

More No-Bake Cheesecake Recipes

No-Bake Coconut Cheesecake

Yield 8 to 10 servings
Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 30 minutes

Quick, easy, and so very delicious, this No-Bake Coconut Cheesecake is a coconut lover's dream!

slice of No-Bake Coconut Cheesecake

Ingredients

For the crust:

  • 1 & 3/4 cups (198g) vanilla wafer crumbs
  • 5 tablespoons (70g) unsalted butter, melted

For the cheesecake:

  • 16 ounces (454g) cream cheese, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup (237ml) heavy cream
  • 2 cups (170g) sweetened shredded coconut, toasted

Instructions

To make the crust:

  1. If baking the crust, preheat oven to 350°F.
  2. Combine the cookie crumbs and butter until thoroughly combined. Press into the bottom and up the sides of a 9-inch pie or tart pan.
  3. Place the pan in the refrigerator or bake for 10 minutes then allow to cool.

To make the filling:

  1. Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until thoroughly combined and smooth.
  2. Placed the cream in a separate bowl. Using an electric mixer with a whisk attachment, whip the cream on high speed until soft peaks form.
  3. Fold about 1/3 of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream, mixing just until combined. Gently mix in about half of the coconut.
  4. Transfer the filling to the prepared crust, and spread evenly. Scatter the remaining coconut over the top of the filling. Refrigerate at least 4 hours before serving.

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    16 Comments on “No-Bake Coconut Cheesecake”

  1. I love coconut cheesecake! Yours looks so delicious and I love how easy this recipe is!

  2. Please, is there a way to lighten this up!??!
    It looks & sounds delish, but yikes! I so want to make this!!!! What New Year’s resolution!??!

  3. This is by far the best coconut cheesecake I have ever tasted. The baking of the base takes this to a new level of awesomeness. It is also very easy to make. I must admit, I am so addicted to coconut that I halved the vanilla extract and added 1 teaspoon of coconut essence.
    Thank you for sharing!🙏

  4. Wow I made this for my family! I did everything like the recipe except I added coconut extract to the cream cheese mixture and the whipped topping. Thank you so much it was awesome 

  5. Ever try coconut cookies instead of vanilla wafers for crust? I love coconut anything the more the better for me.

  6. How many servings do you think this is?  Can you use a 9 inch springform pan?  and If you wanted to double it, what size pan would you suggest?

    • Hi, Joanne. The servings are at the top of the recipe – 8-10 servings. If I wanted to double it, I find it’s easier for assembly and serving to make it in two pans. A springform is fine. Otherwise, a 9×13 would hold roughly double the recipe.

  7. Hi Jennifer – do you think this can be made ahead and frozen?

    • Hi, Paula. I am generally hesitant to freeze a no-bake cheesecake, although you can. It will still need to set as directed in the refrigerator before being wrapped well and frozen. The taste shouldn’t be affected, but I do think you’ll get a little different texture.

  8. Nutrition facts on this recipe plz

  9. This is amazing and has become a requested family favorite! My husband has celiac and I use Mrs. Tate’s gluten free coconut cookies to the crust to make it gluten free! Delicious! 

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