No Bake Coconut Cheesecake Cream Pie
A creamy and dreamy no-bake dessert that combines the flavors of classic cheesecake with tropical coconut, perfect for warm nights.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cups ½ cup unsweetened shredded coconut
- 0.5 cups ½ cup unsalted butter, melted
- 0.25 cups ¼ cup sugar
For the cheesecake filling
- 8 oz 8 oz cream cheese, softened
- 1 cup 1 cup powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 1 cup 1 cup heavy whipping cream
- 1 cup 1 cup coconut cream (or 1 can of coconut milk, chilled)
For garnish
- to taste Toasted shredded coconut
- to taste Whipped cream (optional)
Instructions
Prepare the Crust
- In a large bowl, mix the graham cracker crumbs, shredded coconut, melted butter, and sugar until well combined.
- Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form your crust. Set aside.
Make the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well blended.
- Add in the coconut cream and fold until it’s fully incorporated.
Assemble the Pie
- Pour the cheesecake filling into the prepared crust, spreading the mixture evenly.
- Refrigerate for at least 4 hours or until set.
Garnish and Serve
- Once set, garnish the pie with toasted shredded coconut and whipped cream if desired.
- Slice and enjoy your tropical dessert!
Notes
Make sure cream cheese is at room temperature for the smoothest mixture. If you can't find coconut cream, canned coconut milk works—just chill overnight and scoop off the cream at the top. Timing is crucial; ensure the pie sets for at least four hours for that perfect slice. Toast your coconut topping for extra depth and flavor. Avoid over-whipping the heavy cream; stiff peaks are key!