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Coconut Cheesecake – NO BAKE

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Coconut Cheesecake. No Bake. Doesn’t heat up your kitchen in the middle of summer. This cheesecake has two layers. One has pudding. And the other has a combo of the pudding and cream cheese.

Updated 03/04/2020

Picture on top shows a slice of coconut cheesecake on a blue plate. The bottom picture shows the entire coconut cheesecake with a slice missing, the misisng slice is in the background on a plate.

My Mom sent me a link for a coconut cream pie, but, I’m more of a cheesecake chick. I figured a way to make it somewhat a cream pie, but yet a cheesecake. Hey, my Mom still loved it. In fact, she said she could eat it all day for every meal.

Coconut Cheesecake

Pudding…either vanilla or coconut will work.

I was going to make it with coconut pudding, however, I could not find it at the grocery store that I went to. I thought that was strange. Are they not making it anymore? Or is it just my store? So, I used vanilla pudding mix instead and mixed it with coconut milk. Still has that coconut flavor. And, after making it, I think I may like it better. There is coconut , but not too much coconut.

What’s the difference between baked and no bake cheesecake


Ingredients, for one. Baked cheesecakes are almost always made with eggs. You should cook eggs, and not have them raw in your cake mixture. Plus, it wouldn’t taste all that great.

I found a site that has a great explanation. Faceyourbatter says she prefers baked over no-bake. It’s the opposite for me, but we both agree that the other is good too. I’ll eat both. Go check out her post on To bake or not to bake: Cheesecake dilemma.

How do you make a no bake cheesecake

A no bake cheesecake needs a crust, just like the baked variety. It’s the filling that is different. And there are many different ingredients to make one. I tend to use cream cheese as the starting foundation of the “filling”. For softer cheesecakes, or cheesecake dips, you could use evaporated milk along with the cream cheese. If you want a slightly firmer filling, add cool whip.

The flavor comes from the “other” ingredients. You could use fruit, pie filling, pudding mix, cake mix, candy, chocolate, and many other ingredients.

How to toast coconut

For the toasted coconut, I’ll put it in the recipe below, but just lay some out on a cooking sheet and bake at 325 ° for about 5-7 minutes. However long your oven needs and however toasted you like it.

Want some more cheesecake ideas?

Maybe you’re not in to Coconut. Check these out.

ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below.  NOTE:  These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.

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Rock on!

~Bobbi

 

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5 from 1 vote

Coconut Cheesecake

Coconut Cheesecake. No bake. This has two layers. Pudding is the bottom layer and the cheesecake filling is the top. With toasted coconut sprinkled on top.
Course Dessert
Cuisine American
Keyword cheesecake recipe, Christmas dessert recipe, coconut cheesecake, Easy NO BAKE cheesecake recipe
Prep Time 30 minutes
Cook Time 0 minutes
Set Time 8 hours
Total Time 8 hours 30 minutes
Servings 6 Slices
Calories 171kcal

Equipment

  • Spring Form Pan or Deep Dish Pie Dish

Ingredients

  • 1 Cup Finely Ground Graham Cracker Crumbs
  • 4-5 Tbsp Melted Butter
  • 2 Pkgs (3.3 oz) Vanilla Instant Pudding Can sub Coconut Cream Pudding
  • 1 Can (13.5 oz) Coconut Milk Found on Baking Aisle
  • 1 Pkg (8 oz) Cream Cheese, softened
  • 1 Tub (8 oz) Cool Whip, thawed
  • 1/3 Cup Sugar
  • Toasted Coconut

Instructions

  • In bowl, combine the vanilla pudding mix and coconut milk. Whisk until combined & creamy. Set aside to thicken up.
    Coconut Cheesecake
  • Mix Graham Cracker crumbs and melted butter. Press into springform pan, or pie dish. Set aside.
    Coconut Cheesecake
  • In bowl or stand mixer, combine cream cheese and sugar. Blend well. Add 1/2 cup of the pudding mix to the cream cheese. Blend well.
    Coconut Cheesecake
  • Fold the Cool Whip into the cream cheese.
    Coconut Cheesecake
  • Add the remaining pudding as your first layer on top of your graham cracker crust. Level out as much as you can.
    Coconut Cheesecake
  • Add the cream cheese mixture on top of the pudding mix for the second layer.Cover and refrigerate at least 8 hours, preferrably overnight.
    Coconut Cheesecake
  • Sprinkle toasted coconut on top when ready to serve. If you used a spring form, remove the outer ring and slice away.
    Coconut Cheesecake

Notes

TOASTED COCONUT -Preheat oven to 325°. -Spread a single layer of coconut flakes onto a baking sheet. -Bake for 5-7 minutes, or until desired toastiness.
 
ITEMS/INGREDIENTS USED IN RECIPE - If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post.  NOTE:  These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
 

Nutrition

Calories: 171kcal | Carbohydrates: 22g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 184mg | Potassium: 25mg | Fiber: 1g | Sugar: 15g | Vitamin A: 334IU | Calcium: 14mg | Iron: 1mg

8 Comments

  1. Looks delicious! I cannot wait to make this!

  2. Thanks! Hope you enjoy!

  3. Oh wow, this sounds and looks INCREDIBLE. This would be a winner in my family.
    Will have to try this recipe out.
    Thank you for sharing.
    Alyssa
    thesacredspaceap.com

  4. Wow!!! Yummy.. I will going to try this cake.

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