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Healthy Cheesecake Recipes No-Bake Coconut Cheesecake

Cheesecake without the oven? Count me in. I’ve always had a soft spot for those creamy layers that feel like a hug on a plate, and this version makes it all too easy. With the tropical lift of coconut, you get the kind of flavor that reminds me of lazy summer afternoons. You know the ones—where the sun lingers and you’re looking for a dessert that feels indulgent without the hassle. I lean on no bake cheesecake recipes when I want something sweet but my patience is already gone. No bake cheesecake recipes easy enough to tackle on a busy weekday, but elegant enough to pass for the best no bake cheesecake recipe at a family gathering. This one stands right up there next to a strawberry cheesecake recipe no bake or even a chocolate cheesecake recipe no bake. It’s the kind of dessert that makes you wonder why you ever bothered turning on the oven. So here’s my pitch—if you like healthy cheesecake recipes that don’t feel like a compromise, this no bake coconut cheesecake is your friend. Creamy, lightly sweet, and with a tropical twist, it’s dessert that plays nice whether you’re sneaking a slice at midnight or showing off at a weekend party.
Prep Time20 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keywords: bake cheesecake recipes, best no bake cheesecake recipe, chocolate cheesecake recipe no bake, Healthy Cheesecake Recipes, no bake cheesecake recipes easy, no-bake cheesecake recipes, strawberry cheesecake recipe no bake
Servings: 12 slices
Author: Lila

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup heavy cream, whipped
  • 1/2 cup toasted coconut, for topping

Instructions

  1. Mix graham cracker crumbs, shredded coconut, and melted butter until combined. Press into the bottom of a springform pan and set aside.
  2. In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and coconut extract. Beat until fluffy.
  3. Fold in the whipped cream gently until no streaks remain.
  4. Pour filling over the crust and spread evenly. Refrigerate at least 4 hours or overnight until firm.
  5. Top with toasted coconut before serving.