A velvety, chilled cheesecake with a toasted coconut biscuit base and a cloud-like cream cheese filling made extra silky with coconut cream. It’s the kind of dessert that needs zero oven time and still feels special.

You won’t need gelatin or a water bath here. The filling sets up in the fridge, giving you a slice that holds its shape but melts on your tongue.

Why This Cheesecake Stays in the Dessert Rotation

I reach for this recipe when I want a dessert that does the work while I do something else. No watching the oven, no worrying about cracks. The coconut cream keeps the texture silky without making it taste like sunscreen. That balance is what I keep coming back to.

The filling is mostly cream cheese and coconut cream, so it’s rich but not heavy. A squeeze of lime juice brightens it up just enough to cut through the richness.

Ingredients

For the crust

150 g digestive biscuits (about 10): or graham crackers
75 g unsalted butter, melted: salted works in a pinch, just skip any extra salt
30 g sweetened shredded coconut, toasted: adds crunch and deep coconut flavor

For the filling

600 g full-fat block cream cheese, softened: avoid spreadable tubs, they contain too much water
120 g powdered sugar: sifted to remove lumps
1 tsp vanilla extract
Zest and juice of 1 lime: cuts the richness, optional but I love it
200 ml coconut cream: the solid white part scooped from a chilled can, not the watery liquid
200 ml heavy whipping cream, cold: helps the filling set without gelatin

Variations / Substitutions

Digestive swap: use any plain biscuit, ginger snaps, or even coconut cookies for a stronger coconut hit.
No lime: leave it out entirely or add a teaspoon of lemon juice for a milder tartness.
Passionfruit swirl: drop spoonfuls of fresh passionfruit pulp onto the filling and swirl with a skewer before chilling.
Vegan option: I’ve not tested it, but you can try a dairy-free cream cheese block and chilled coconut cream whisked until thick. The set may be softer.

No-Bake Coconut Date Balls are another dessert you’d probably love if you enjoy this cheesecake.

How To Make No-Bake Coconut Cream Cheesecake

Step 1: Toast the Coconut and Make the Crust

Heat your oven to 180°C (350°F). Spread the 30 g of shredded coconut on a small baking sheet and toast it for about 5 to 7 minutes, shaking halfway, until golden and fragrant. Let it cool.

Crush the 150 g of biscuits into fine crumbs, either in a food processor or by bashing them in a bag with a rolling pin. Stir in the 75 g of melted butter and the toasted coconut until the crumbs look like wet sand. Tip the mixture into a 20 cm (8-inch) springform pan and press it firmly into an even layer using the back of a spoon or a flat-bottomed glass. The crust should feel compact but not rock hard. Pop the pan into the fridge while you move on.

Step 2: Whip the Cream

Pour the 200 ml of cold heavy cream into a large mixing bowl. Using an electric mixer, beat on medium-high speed for about 3 minutes, until soft peaks form. The cream will look thick and billowy and will flop over when you lift the beaters. Stop before it turns grainy or stiff. Scrape the whipped cream into another bowl and set it aside. You’ll fold it in later to keep the filling light.

Step 3: Mix the Filling

In the same mixing bowl (no need to wash it), beat the 600 g of softened cream cheese and the 120 g of powdered sugar on medium speed until completely smooth, about 2 minutes. Stop and scrape down the bowl a couple of times so no lumps hide along the bottom. Add the 1 tsp vanilla, the lime zest, and the 2 tsp lime juice, then beat in the 200 ml of scoopable coconut cream until the mixture is glossy and uniform. Take a moment to scrape the bowl again. The filling should be thick enough that it doesn’t slide off the beaters.

Step 4: Fold and Fill the Crust

Add the whipped cream to the cream cheese mixture. Gently fold them together with a silicone spatula, using broad, sweeping motions. Keep folding just until no streaks of white remain. Overworking here can deflate the air, so a light hand gives you that airy texture. Spoon the filling onto the chilled crust and smooth the top. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, but overnight is better. The filling will set firm as it chills.

Step 5: Unmold and Slice the Cheesecake

Run a thin knife around the inside edge of the pan to release the cheesecake. Unclip the springform ring and lift it off. If the base is sticking, slide a long spatula underneath to loosen it before transferring to a plate. Slice with a sharp knife, wiping it clean between cuts for neat edges. A scatter of extra toasted coconut or a lime wedge on the side looks fresh. Serve cold, while the crust is crisp and the center is creamy.

Keeping the Cheesecake Creamy (a Few Notes)

Block cream cheese is key.: The firmer, lower-moisture kind (not a tub) gives the filling enough structure to slice cleanly after chilling.
Chill the can.: Sit the can of coconut cream in the fridge upside down overnight. The solid cream will separate and rise to the side you open first, making it easy to spoon out.
Don’t overmix the filling after adding the whipped cream.: Fold just until combined to keep the air. A couple of white streaks you finish by hand are better than a dense, flat result.
A day ahead is a day better.: The coconut flavor deepens as the cheesecake rests, so making it the night before rewards you.

Scale it to your pan size:

Pan Size	Cream Cheese	Coconut Cream	Heavy Cream	Biscuits	Butter
15 cm (6-inch)	400 g	130 ml	130 ml	100 g	50 g
20 cm (8-inch)	600 g	200 ml	200 ml	150 g	75 g
23 cm (9-inch)	750 g	250 ml	250 ml	200 g	100 g

Storing and Freezing Cheesecake

Refrigerate:: Keep covered and it will stay fresh for up to 5 days. The crust softens a little over time, but the flavor is still spot on.
Freeze:: Wrap the whole cheesecake (or individual slices) tightly in plastic then foil, and freeze for up to 1 month. Thaw overnight in the fridge.

Frequently Asked Questions

Can I use light cream cheese?

Not for this one. Low-fat cream cheese contains more water and the filling won’t set up as firmly. Stick with full-fat block.

Why is my filling runny?

Two usual culprits. The cream wasn’t whipped to soft peaks, or the coconut cream was watery instead of thick. Always chill the can and scoop only the solid white mass.

Can I make this vegan?

I haven’t tested it, but you can try with a dairy-free block cream cheese alternative and the same amount of chilled coconut cream whisked until thick. Expect a softer set.

Do I need gelatin?

No, the combination of whipped cream and coconut cream sets the filling without any gelatin. That’s why you get a soft, creamy slice.

How do I get clean slices?

Wipe your knife with a damp paper towel between every cut. For extra precision, chill the cheesecake until very firm, then dip the knife in hot water and dry it quickly before slicing.