No Bake Coconut Cheesecake

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

5 from 1 vote

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.

Prep Time25

Chilling Time6

Total Time6 25

Course: Dessert

Cuisine: American

Servings: people

Calories: 714kcal

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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