Creamy Coconut Cheesecake (No Bake)

Easy recipe for a summery refrigerator cake with a crunchy base and heavenly cream. If you like coconut, you will love this no bake cheesecake.

Taste and Occasion

Such a delicious no bake coconut cheesecake is the perfect summer cake: It puts you in vacation mood! The fact that the no bake coconut cheesecake is also uncomplicated to prepare, I call it only the highlight of the recipe.

Ingredients

Unfortunately, you have to refrigerate it for a few hours before enjoying it. I would have loved to eat the coconut refrigerator cake directly, so good was the cream already when testing 😊 . Since the recipe is without eggs, you can safely allow yourself a spoonful. Of course, there should still be enough for the actual coconut cheesecake without baking. Whereby the cookie base itself is also very good 😉 . The foundation of this cake is super crunchy, consisting of butter cookies, coconut flakes, and melted butter.

How to make the Coconut Cheesecake

At first, put the can of coconut milk in the refrigerator the day before. The next day, grease a small springform pan (approx. 8 in / 20 cm) and additionally cover the bottom with baking paper.

Now, chop the butter cookies in a food processor or kitchen chopper, grind them finer with the coconut flakes, and mix them with the melted butter. Spread into the mold and press down firmly. Refrigerate. After this, take out the thick coconut cream that has settled on top of the can of coconut milk with a spoon. What remains is a kind of coconut water at the bottom. For the topping, mix cream cheese, sour cream, powdered sugar, lemon juice, and 160 grams of the coconut cream to a homogeneous cream, and stir in the San Apart towards the end.

It's time to spread the cream on the precooled base, smooth it out, and refrigerate for several hours, preferably overnight. Break the coconut flakes into slightly smaller pieces by hand and lightly toast in a coated pan without fat for the topping. Allow to cool. Whip the cream with the sugar until stiff, add the cream stiffener towards the end, and finally fold in another 40g of thick coconut cream. Spread on the cake and decorate with coconut flakes if desired. The cake tastes best well chilled – enjoy your summery cake dream 😄.

Top Tip

The creamy topping contains cream cheese, sour cream, and, of course, coconut flakes, plus coconut milk. You have to put the can in the fridge the day before. The cheesecake is only filled with very thick cream that settles to the top during cooling.

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Coconut Cheesecake without Baking

The perfect summertime treat: a super creamy refrigerator cake with lots of coconuts. Tastes best when well chilled.

Prep Time30 minutes mins

Servings: 0

Calories: 291kcal

Equipment

• 1 small springform pan (8 in / 20 cm)

Ingredients

For the base

• 130 grams (⅔ cup) butter cookies
• 35 grams (0.4 cups) coconut flakes
• 70 grams (⅓ cup) butter, melted

For the cream

• 300 grams (1.3 cups) cream cheese, heavy cream
• 200 milliliters (13 ½ tablespoons) sour cream
• 110 grams (0.9 cups) powdered sugar
• 1 tablespoon lemon juice
• 4 teaspoons San Apart
• 160 grams (0.7 cups) coconut milk
• 30 grams (⅓ cup) coconut flakes

For the (optional) topping

• 150 grams (0.6 cups) cream
• 20 grams (2 ½ tablespoons) powdered sugar
• 1 small bag cream stiffener
• 30 grams (2 tablespoons) coconut milk
• 40 grams (½ cup) coconut flakes, for decorating

Instructions

• Put the can of coconut milk in the refrigerator the day before. The next day, grease a small springform pan (approx. 8 in / 20 cm) and additionally cover the bottom with baking paper.
• Chop the butter cookies in a food processor or kitchen chopper, grind them finer with the coconut flakes, and mix them with the melted butter. Spread into the mold and press down firmly. Refrigerate.
• Take out the thick coconut cream that has settled on top of the can of coconut milk with a spoon. What remains is a kind of coconut water at the bottom. For the topping, mix cream cheese, sour cream, powdered sugar, lemon juice, and 160 grams of the coconut cream to a homogeneous cream, and stir in the San Apart towards the end.
• Spread the cream on the precooled base, smooth it out, and refrigerate for several hours, preferably overnight.
• Break the coconut flakes into slightly smaller pieces by hand and lightly toast in a coated pan without fat for the topping. Allow to cool. Whip the cream with the sugar until stiff, add the cream stiffener towards the end, and finally fold in another 40g of thick coconut cream. Spread on the cake and decorate with coconut flakes if desired. The cake tastes best well chilled.

Notes

• San Apart is a vegetable gelling agent that is super easy to use (no cooking etc., just stir it in). It is available in most regular supermarkets. You can also use any other vegan gelling agent, Gelatinefix, regular gelatin sheets, or agar agar.
• My coconut milk variety had about 17g of fat per 100g. You should not use (clearly watery) low fat.

Ingredient substitutions

Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

Variations

It's best to get all the ingredients immediately to enjoy a no bake cheesecake with coconut tomorrow! Or you can try one of my other coconut recipes first. How about the lemon coconut cake or the snowy coconut cupcakes 😊?