Description
A creamy, no-bake coconut cheesecake with a crunchy graham cracker crust. Perfect for hot days when you don’t want to turn on the oven.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp sugar
- 16 oz cream cheese, softened
- 1 cup coconut milk
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup shredded coconut
- 1 cup whipped cream
Instructions
- Mix graham cracker crumbs, melted butter, and sugar. Press into a pie dish and chill for 10 minutes.
- Beat cream cheese until smooth. Add coconut milk, powdered sugar, and vanilla, mixing well.
- Fold in shredded coconut and whipped cream.
- Pour filling over the crust and spread evenly.
- Chill for at least 4 hours before serving.
Notes
- Use full-fat coconut milk for a richer texture.
- Toast the shredded coconut for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: no-bake cheesecake, coconut dessert, easy dessert