No Bake Coconut Cheesecake

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This No Bake Coconut Cheesecake has a buttery graham cracker crust, rich and creamy filling, then is topped with a homemade coconut whipped cream. Smooth, creamy, and fluffy – it’s an easy cheesecake recipe for anyone who loves coconut.

A coconut cheesecake with a slice taken out.

Table of Contents

This no bake, quick and easy coconut cheesecake recipe will impress your guests. Yet it’s not a complicated, hard, or time consuming like many cheesecake recipes at all. With simple ingredients and a delicious flavour, this recipe comes together in minutes then simply relaxes in the fridge.

This no bake cheesecake recipe doesn’t just have a mere dash of coconut like there is in Chocolate Macaroon Nests. From the crust, to the filling, the whipped topping, and then the final garnish – it’s FULL of coconut.

The crust is a graham, butter and toasted coconut mixture. The filling is a creamy pudding, Cool Whip and cream cheese blend that has a touch of coconut taste thanks to extract.

This cheesecake has a homemade coconut whipped topping, and showered with toasted coconut for the final huzzah to complete the gorgeous taste and look.

Needless to say, there is wonderful coconut flavor in every bite. of this cheesecake. But don’t worry, the flavor isn’t overpowering at a. It has subtle hints in every component, just enough to remind coconut lovers why they crave the taste.

This coconut dessert is a must-make for summer cookouts and parties. This easy cheesecake recipe is great for an everyday dessert or for a special occasion. The same goes for our Mini Mocha Cheesecakes.

For another no bake cheesecake recipe, try our No Bake Strawberry Cheesecake Bars.

A slice of coconut cheesecake being taken out of a whole cheesecake sitting on a wooden plate.

Why You’ll Love This Recipe

Rich coconut flavors in every layer, yet totally customizable to suit preferences.
This is an easy creamy coconut cheesecake recipe with no baking required. Hands-on time is just 25 minutes and the rest is chilling time in the fridge. Our Blackberry Cream Pie is another no bake recipe.
With a creamy rich filling and whipped topping, to the crunchiness of the graham cracker crust, this cheesecake has the best texture. You’ll also love our Best Cheesecake Coffee Cake Recipe.
This no bake cheesecake with pudding and cool whip has a taste that reminds you of vacation – a refreshing tropical feel.

Total Time: 6 hours

Serves: 8

Ingredients and Notes

ingredients on a table to make coconut cheesecake.

Cream Cheese – I suggest using full-fat cream cheese for the best texture and flavor. Allow it to come to room temperature before mixing, just like when making our Mini Egg Cheesecake Bars.
Sweetened Coconut Flakes – Used to make toasted coconut per the instructions below. Adds a toasty flavor and gives the final cheesecake a nice decoration. If you’d like to use the coconut flakes as is, you can do that and not toast them.
Box Coconut Cream Instant Pudding – You can use JELL-O brand Coconut Cream Instant pudding, or a Dr. Oetker Shirriff Coconut Pie Filling & Dessert Mix. For more Jello recipes, try our Orange Creamsicle Cheesecake Mousse.

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

How to Toast Coconut

The coconut can be toasted ahead of time and stored in an airtight container until you are ready to use it. It will last at least 1 week on the counter.

To toast the coconut – preheat the oven to 350°F. Spread out the coconut flakes on a large baking sheet, then bake for 5 minutes or until the coconut is golden. Keep a close eye on it to make sure it doesn’t burn.

You can use leftover toasted coconut to top our No Bake Apple Pie Parfaits.

Recipe Substitutions

Salted butter or unsalted butter can be used for the crust.
Vanilla extract can be used instead of coconut extract, but I prefer the extra coconut flavor.
Use Cool Whip instead of the homemade coconut whipped cream for the topping.
If you use a regular cake pan and not a springform pan, you can do so. To take the cheesecake crust out before adding the whipped topping, warm the bottom of the pan with a hot water. Then run a knife around the sides of the pan, and then flip the cold cheesecake out of the pan.
Toasting the coconut is recommended, as it brings out the flavor and gives it that hint of toastiness, yet it is optional.

Tips For Success

You want room temperature cream cheese for best results. I suggest taking it out of the fridge at least 30 minutes before using (good time to toast that coconut while you wait!). Yet keep in mind, cream cheese should not be left at room temperature for longer than 2 hours.
Instead of an electric mixer to make the filling, you can use a bowl of a stand mixer with a paddle attachment.
The cream cheese and powdered sugar mixture should be completely smooth before adding the pudding mixture.
The small lumps from the coconut pudding are fine, but if you want an extra smooth filling, use an immersion blender to smooth out the cheesecake filling completely.

How to Make No Bake Coconut Cheesecake

A food processor filled with graham cracker crumbs.

STEP 1 – Grease a 9-inch spring form pan with butter or shortening. Set aside. Add the graham crackers and 1 cup of toasted coconut to the food processor, and pulse until they are fine crumbs. Slowly pour in the melted butter while the processor runs at low speed until the crumbs resemble wet sand.

graham cracker crust inside a spring form pan.

STEP 2 – Press the graham cracker crumbs crust mixture into the bottom and up the sides of the greased pan, then freeze the crust for 15-20 minutes.

STEP 3 – While the crust is in the freezer, make the cheesecake filling. In a large bowl, use an electric mixer to mix the softened cream cheese, powdered sugar, and coconut extract until smooth.

A bowl of pudding mix and whipped cream.

STEP 4 – Mix in the coconut cream instant pudding. There are fresh coconut flakes in the pudding mixture, so the filling may appear to have tiny lumps. Fold in the whipped topping until everything is combined.

A cheesecake in a metal spring pan on table.

STEP 5 – Spoon the cheesecake filling over the cooled crust and smooth it out evenly. Place plastic wrap over the cheesecake, and refrigerate for at least 4 hours.

A glass bowl of homemade whipped topping.

STEP 6 – When you are ready to serve the cheesecake, combine the heavy cream, powdered sugar, and coconut extract in a medium or large bowl. Beat with an electric mixer until the cream is stiff. Spread the whipped cream on top of the cheesecake.

A whole coconut cheesecake with whipped cream and coconut flakes on top.

STEP 7 – Carefully release the no bake coconut cheesecake with cool whip from the springform pan and transfer it to a large plate or platter. Top with the remaining ½ cup of toasted coconut, and serve chilled.

Storage Instructions

Refrigerator: Place plastic wrap over the coconut cream cheesecake or place it in an airtight container, and store it in the refrigerator for up to 3 days.
Freezer: Wrap the cheesecake in both plastic wrap and foil to prevent freezer burn and keep out the freezer “flavors.” Store in the freezer for up to 2 months. Thaw it out overnight in the fridge before serving. I recommend freezing the cheesecake before adding the whipped cream on top, and making that fresh before serving. Please note the texture of the cheesecake may change with the freezing and thawing process.

A slice of coconut cheesecake on a plate.

Recipe FAQ

Can you freeze a no bake cheesecake?

Yes, you can freeze the toasted coconut cheesecake without the whipped topping for up to 2 months. Make sure to wrap well to prevent freezer burn.

Why didn’t my no-bake cheesecake set?

There are a few reasons why this happens, and often it’s because the ingredients are too warm. Cream cheese should be at room temperature for ease of mixing, yet still cool. Likewise, the Cool Whip should be thawed but still cold. Do not over-mix, to prevent warming – and make sure to allow for proper chill time in the refrigerator so it can set properly.

More Coconut Recipes

If you’ve tried this No Bake Coconut Cheesecake Recipe or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

No Bake Coconut Cheesecake

This No Bake Coconut Cheesecake has a buttery graham cracker crust, rich and creamy filling, then is topped with a homemade coconut whipped cream. Smooth, creamy, and fluffy – it's an easy cheesecake recipe for anyone who loves coconut.

5 from 1 vote

Print Pin

Prep Time: 25

Chilling Time: 6

Total Time: 6 25

Servings: people

Course: Dessert

Cuisine: American

Author: Tammi

Ingredients

Crust:

9 graham crackers
1½ cups sweetened coconut flakes (toasted and divided)
6 tbsp butter (melted)

Coconut Cheesecake:

24 oz cream cheese (softened)
¾ cup powdered sugar
1 tsp coconut extract
3.4 oz box coconut cream instant pudding mix ((pie filling mix))
8 oz whipped topping (thawed)

Coconut Whipped Topping:

¾ cup heavy whipping cream (cold)
¼ cup powdered sugar
1 tsp coconut extract

Instructions

Grease a 9-inch spring form pan with butter or shortening. Set aside.
Add the graham crackers and 1 cup of toasted coconut to the food processor, and pulse until they are fine crumbs. Slowly pour in the melted butter while the processor runs at low speed until the crumbs resemble wet sand.
Press the crumb mixture into the bottom and up the sides of the greased pan, then freeze the crust for 15-20 minutes.
While the crust is in the freezer, make the cheesecake filling. In a large bowl, use an electric mixer to mix the cream cheese, powdered sugar, and coconut extract until smooth.
Mix in the coconut cream instant pudding. There are fresh coconut flakes in the pudding mixture, so the filling may appear to have tiny lumps.
Fold in the whipped topping until everything is combined.
Spoon the cheesecake filling over the crust and smooth it out evenly. Place plastic wrap over the cheesecake, and refrigerate for at least 4 hours.
When you are ready to serve the cheesecake, combine the heavy whipping cream, powdered sugar, and coconut extract in a medium or large bowl. Beat with an electric mixer until the cream is stiff. Spread the whipped cream on top of the cheesecake.
Carefully release the cheesecake from the springform pan and transfer it to a large plate or platter. Top with the remaining ½ cup of toasted coconut, and serve chilled.

Notes

Toasting the coconut is optional, yet a full-flavored touch.

Storage

Refrigerator: Place plastic wrap over the cheesecake or place it in an airtight container, and store it in the refrigerator for up to 3 days.
Freezer: Wrap the cheesecake in both plastic wrap and foil to prevent freezer burn and keep out the freezer “flavors.” Store in the freezer for up to 2 months. Thaw it out overnight in the fridge before serving. I recommend freezing the cheesecake before adding the whipped cream on top, and making that fresh before serving. Please note the texture of the cheesecake may change with the freezing and thawing process.

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