This fantastic No-Bake Coconut Cheesecake is easy to make and sure to please. A must-make for coconut lovers!
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.
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.
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!
22 Comments on “No-Bake Coconut Cheesecake”
I love coconut cheesecake! Yours looks so delicious and I love how easy this recipe is!
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!??!
You can try low- or non-fat ingredients, but you generally won’t get a great result.
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!🙏
I’m so glad you liked it! It’s my favorite, too. 🙂
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
I’m so glad you liked the cheesecake!
Ever try coconut cookies instead of vanilla wafers for crust? I love coconut anything the more the better for me.
Hi, Donna! I haven’t tried that, but that should be just fine. I’m all for more coconut!
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.
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.
Nutrition facts on this recipe plz
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!
I’m so glad to hear it’s such a hit, Cathy!
I made this yesterday, to celebrate father day in Sweden today. Everyone in my family that tried it raved about how good it was. The only thing I did differently was I also added 2 cans coconut milk 400g each(I left the cans upside down over night ) scooped out the coconut cream. Added to the cream cheese filling. The remaining coconut milk I made coconut sauce for the cheesecake; don’t like wasting food.
Love this recipe, can’t wait to make again.
So glad it was a hit, Hannah!
I have been making strawberry, cherry, blueberry & plain cheese cakes; for 22 years & counting! I now have a new flavor to add to my list…A coconut cheese cakes sounds blissful.
I hope you enjoy the cheesecake, Lisa!
This is on my list of things to make at my Mom’s next month, and will serve with choice of home made cherry or peach compote or a chocolate sauce on the side