Print

No Bake Coconut Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 12 reviews

This No Bake Coconut Cheesecake is a luscious, creamy dessert layered over a buttery shortbread crust. Featuring toasted coconut, instant coconut pudding, and smooth cream cheese, it combines tropical flavors with a light and airy texture from Cool Whip. Perfect for an easy, elegant dessert that requires no oven time and is ready to serve after chilling.

Ingredients

Crust

  • 2 boxes (5.3 ounces each) Walkers Shortbread Fingers
  • 4 tablespoons (57g) unsalted butter, melted

Filling

  • 3 cups shredded sweetened coconut, divided
  • 1 approx 3-4 ounce box instant coconut pudding mix (may substitute vanilla pudding mix)
  • 1 ¾ cups nonfat milk
  • 8 ounces (226g) cream cheese, softened
  • 8 ounces Cool Whip
  • ¼ teaspoon coconut extract (optional)

Instructions

  1. Toast Coconut: In a medium skillet over low heat, toast 1 cup of shredded sweetened coconut by stirring almost constantly until it begins to brown. Remove from heat and transfer to a plate or bowl to cool.
  2. Prepare Pudding: Whisk the instant coconut pudding mix with 1 ¾ cups nonfat milk in a medium bowl for about 2 minutes until combined. Some lumps from the coconut may remain. Set aside to firm up.
  3. Make Crust: Place shortbread cookies into a large gallon-size resealable bag and seal leaving a 1-inch opening to release air. Crush cookies using a rolling pin until finely ground. Reserve ¼ cup of these crumbs for garnish. Pour melted butter into the bag and work it through the crumbs by squeezing the bag. Press the mixture evenly into the bottom of a 9×9-inch pan to form the crust.
  4. Mix Cream Cheese: In a large bowl, beat softened cream cheese with a hand mixer on medium speed for 1 minute until smooth. Add the set pudding to the cream cheese and continue mixing until mostly lump-free.
  5. Combine Whipped Topping and Coconut: Stir coconut extract into the tub of Cool Whip if using. Fold half of the Cool Whip and 2 cups of the shredded coconut into the pudding mixture gently to combine. Spread this mixture evenly over the crust.
  6. Top and Garnish: Spread the remaining Cool Whip on top of the filling layer. Sprinkle with the reserved crushed shortbread crumbs and the toasted coconut.
  7. Chill: Cover the pan and refrigerate for at least 4 hours to allow the cheesecake to set properly before serving. This dessert will keep well in the refrigerator for up to 3 days.

Notes

  • Vanilla instant pudding mix can be used as a substitute for coconut pudding if coconut flavor is unavailable.
  • Toasting the coconut enhances flavor and adds a slight crunch to the dessert.
  • Be sure to soften the cream cheese beforehand for a smoother filling.
  • Let the dessert chill sufficiently to ensure the texture firms up well for easier slicing.
  • Store leftover cheesecake covered in the refrigerator for up to 3 days.

Find it online: http://bitezly.com/no-bake-coconut-cheesecake-recipe/