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Coconut Cream Cheesecake

No-Bake Coconut Cream Cheesecake Recipe

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Prep Time 25 minutes
Total Time 25 minutes
Servings: 10 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 150 g digestive biscuits (about 10)
  • 75 g unsalted butter, melted
  • 30 g sweetened shredded coconut, toasted
  • 600 g full-fat block cream cheese, softened
  • 120 g powdered sugar
  • 1 tsp vanilla extract
  • Zest and juice of 1 lime
  • 200 ml coconut cream (the solid part from a chilled can)
  • 200 ml heavy whipping cream, cold

Method
 

  1. Toast 30 g shredded coconut at 180°C (350°F) for 5-7 minutes. Crush 150 g biscuits, mix with 75 g melted butter and toasted coconut, press into a 20 cm (8-inch) springform pan, and chill.
  2. Whip 200 ml cold heavy cream to soft peaks, about 3 minutes. Set aside.
  3. Beat 600 g cream cheese with 120 g powdered sugar until smooth. Mix in 1 tsp vanilla, lime zest and juice, then 200 ml coconut cream.
  4. Fold the whipped cream gently into the cream cheese mixture, pour over the crust, smooth the top, and refrigerate at least 4 hours.
  5. Run a knife around the edge, remove the springform ring, slice, and serve cold.

Notes

Chilling time is not included in the prep total; the cheesecake needs at least 4 hours to set, but overnight is better. The lime is optional and can be swapped with lemon juice or omitted. For best results, use the thick, solid part from a can of full-fat coconut cream that’s been chilled overnight.