Coconut Cheesecake

Name: Coconut Cheesecake
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: Digestive biscuits 7 oz; Butter 7 tbsp; Cream cheese 17.6 oz; Fresh liquid cream 0.8 cup; Coconut yogurt 3.5 oz; Shredded coconut 1.1 oz; Powdered sugar 2.5 oz; Coconut fresh 1.5 oz

Difficulty: Easy
Prep time: 15 min
Serving: 8
Cost: Low

PRESENTATION

A no bake Coconut Cheesecake made without gelatin stays softer and silkier than most refrigerator versions—velvety where others set firm. Skipping the gelatin is a deliberate choice here, not an oversight: it keeps the filling tender enough to scoop cleanly from cold, which is exactly how this one should be served. The cream combines spreadable cheese, heavy cream, and coconut yogurt, with shredded coconut folded directly into the mixture rather than scattered on top as an afterthought, so the flavor runs all the way through every slice. If you love coconut, that depth is the whole point.

A crunchy cookie crust holds everything together once the cheesecake has chilled long enough to set properly—plan for several hours, or overnight if you can. Beyond that, the recipe asks very little: it comes together quickly, needs no oven, and is just as at home on a summer table as it is at a dinner party or a special occasion shared with friends. Decoration is genuinely open, because coconut, chocolate, and fresh fruit all work well against the creamy filling, so you can keep it casual or dress it up depending on the moment.

INGREDIENTS

for the base (for an 8-inch springform pan): Digestive biscuits 7 oz (200 g); Butter 7 tbsp (100 g)

for the filling: Cream cheese 17.6 oz (500 g); Fresh liquid cream 0.8 cup (200 g); Coconut yogurt 3.5 oz (100 g); Shredded coconut 1.1 oz (30 g); Powdered sugar 2.5 oz (70 g)

for decorating: Coconut 1.5 oz (40 g) - fresh

Preparation

How to prepare Coconut Cheesecake

To make the coconut cheesecake, finely crush the plain cookies in a food processor 1 until you obtain a sandy texture. Transfer them to a bowl, add the melted butter cooled to lukewarm 2 and mix well 3 until you have a moist, even mixture.

Line the bottom of an 8-inch springform pan with parchment paper and line the sides with an acetate strip or a strip of parchment. Pour the cookie and butter mixture into the pan 4, spread it evenly over the base and press it down firmly with the back of a spoon or a spatula 5 6. Transfer the pan to the refrigerator and let it firm up for 30 minutes.

Meanwhile, prepare the filling. In a bowl, combine the heavy cream, powdered sugar 7, cream cheese 8 and coconut yogurt 9.

Beat everything with electric beaters 10 until you obtain a firm but not over-whipped mixture. Add the desiccated coconut to the filling 11 and beat briefly with the beaters just to incorporate it evenly 12.

Take the base out of the refrigerator, now well set, pour the coconut filling over it 13 and smooth gently with a spatula 14. Return the cheesecake to the refrigerator and let it set for 2-3 hours. At serving time, carefully unmold the cheesecake and remove the parchment from the sides 15.

Transfer to a serving plate 16 and decorate with fresh coconut thinly sliced 17 18.

Storage

Store the coconut cheesecake in the refrigerator and consume it within 2 days. Since this cheesecake is made without gelatin or thickeners, it is important not to leave it at room temperature for too long, especially in warmer periods. Freezing is not recommended because the filling could lose its soft, velvety texture once thawed.

Tip

For decoration you can use fresh coconut, desiccated coconut, chocolate shavings or add tropical fruit like mango and pineapple for an even fresher, summery version.

For a firmer texture you can let the cheesecake chill overnight.

For the translation of some texts, artificial intelligence tools may have been used.

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