No Bake Coconut Cheesecake

I think it is about time to do another dessert – and this time it is an easy no bake cheesecake. This cheesecake has a twist, it’s made with coconut cream and includes toasted coconut flakes in the crust. I like the no bake aspect of this dessert, just be warned you do have to plan this treat a minimum of the morning of the day you plan to serve it. The addition of toasted coconut flakes into the crust is pure genius for tying the coconut flavor throughout this dessert. Of course, I had to tweak that crust – using a split of ginger snaps and graham crackers. Ginger and coconut go together well so it was a natural addition. All that is left is deciding how to finish the dessert. Should you enjoy it plain? You can, but I find cheesecake really comes alive when finished with fresh fruit or a sauce or both. So go for it… make this delicious and simple no bake (and no fuss) cheesecake. You deserve dessert…

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Prep time: 6 hours 20 mins

Total time: 6 hours 20 mins

Serves: 3

Ingredients

For the crust

6 - 8 graham crackers
6 - 8 ginger snaps
1½ tsp brown sugar
¼ cup unsweetened coconut flakes
⅓ cup unsalted butter, melted

For the filling

8 oz cream cheese
8 oz coconut cream
⅓ cup granulated sugar
1 tbsp lemon juice
¼ tsp lemon zest
pinch of salt

Garnish

fruit (pineapple, mango, etc)
toasted unsweetened coconut or sweetened shredded coconut
dark chocolate sauce

Instructions

Prepare the crust

In a small pan over Medium heat, toast the coconut flakes until lightly browned, approximately 3 to 5 minutes.
Toss regularly and be sure to not scorch the flakes.
In a food processor, break the graham crackers and ginger snaps before adding.
Pulse until coarsely ground.
Add the cooled coconut flakes and pulse to incorporate.
Add the melted butter and pulse a few times until the crumbs come together.
Press the crumb mixture into two small springform pans using a small measuring cup to flatten and press up the sides.

Prepare the filling

In a medium bowl, mix together the softened cream cheese, sugar, lemon juice, and lemon zest until light and fluffy.
In a small bowl, whip the coconut cream until light and fluffy.
Fold the coconut cream into the cream cheese mixture and gently pour into prepared springform pans.
Smooth with an offset spatula or a few gentle shakes and taps.
Refrigerate the cheesecakes for 4 to 8 hours until set.

Serve

Run a thin knife along the edge before unmolding.
Slide a thin knife underneath to loosen from the bottom of the pan.
Serve with fruit, especially tropical fruit like mango and/or pineapple OR
Sprinkle with additional toasted coconut or shredded coconut OR
Drizzle with dark chocolate sauce OR
Any combination above.

Notes

This recipe is adapted from Yossy Arefi's NY Times recipe.

Prepare the crust
In a small pan over Medium heat, toast the coconut flakes until lightly browned, approximately 3 to 5 minutes. Stir or toss regularly and be sure to not scorch the flakes.
In a food processor, break the graham crackers and ginger snaps before adding.
Pulse until coarsely ground.
Add the cooled coconut flakes and pulse to incorporate.
Add the melted butter and pulse a few times until the crumbs come together.
Press the crumb mixture into two small springform pans using a small measuring cup to flatten and press up the sides.

Prepare the filling
In a medium bowl, mix together the softened cream cheese, sugar, lemon juice, and lemon zest until light and fluffy.
In a small bowl, whip the coconut cream until light and fluffy.
Fold the coconut cream into the cream cheese mixture and gently pour into prepared springform pans.
Smooth with an offset spatula or a few gentle shakes and taps.
Refrigerate the cheesecakes for 4 to 8 hours until set.

Serve
Run a thin knife along the edge before unmolding.
Slide a thin knife underneath to loosen from the bottom of the pan.
Serve with fruit, especially tropical fruit like mango, papaya, and/or pineapple OR
Sprinkle with additional toasted coconut OR
Drizzle with dark chocolate sauce OR
Any combination above.