Description
A creamy, refreshing no-bake coconut cheesecake with a buttery graham cracker crust and rich tropical flavor. Perfect for warm days and easy to prepare ahead.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup coconut cream
1 cup whipped topping
1/2 cup shredded sweetened coconut
1 tablespoon lime juice (optional)
Extra shredded coconut for garnish
Instructions
- Mix graham cracker crumbs and melted butter until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate for 20 minutes.
- Beat softened cream cheese and sugar until smooth and creamy.
- Add vanilla extract, coconut cream, and optional lime juice, mixing until fully combined.
- Gently fold in whipped topping and shredded coconut.
- Spread the filling evenly over the chilled crust and smooth the top.
- Cover and refrigerate for at least 4 hours until set.
- Garnish with extra shredded coconut, slice, and serve chilled.
Notes
Drain crushed pineapple well before adding for a tropical variation.
Toasted coconut can be used for extra flavor and crunch.
Substitute graham crackers with vanilla wafers or coconut cookies for a different crust.
Store covered in the refrigerator for up to 4 days.
Freeze for up to 1 month; thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 22 g
- Sodium: 240 mg
- Fat: 26 g
- Saturated Fat: 18 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
