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No-bake coconut cheesecake with creamy filling, toasted coconut topping, and a golden graham cracker crust

No-Bake Coconut Cheesecake with Creamy Filling

A cool, creamy no-bake coconut cheesecake with a toasted coconut graham crust, real coconut cream, softly whipped cream, and a clean, sliceable gelatin set.
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Prep Time 32 minutes
Cook Time 8 minutes
Cooling 6 hours 20 minutes
Total Time 7 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 50 g unsweetened shredded coconut About 1/2 cup, for the crust
  • 200 g fine graham cracker crumbs About 2 cups
  • 25 g granulated sugar 2 tablespoons
  • 85 g unsalted butter 6 tablespoons, melted and slightly cooled
  • 7 g unflavored powdered gelatin 2 1/4 teaspoons or one standard packet
  • 45 ml cold water 3 tablespoons, for blooming the gelatin
  • 180 ml unsweetened coconut cream 3/4 cup, stirred until uniform and divided
  • 680 g full-fat block cream cheese 24 ounces, softened to room temperature
  • 150 g powdered sugar About 1 1/4 cups, sifted if lumpy
  • 5 ml pure vanilla extract 1 teaspoon
  • 5 ml coconut extract 1 teaspoon
  • 1/4 teaspoon fine sea salt Balances the sweetness
  • 240 ml cold heavy whipping cream 1 cup, at least 35 percent milk fat
  • 30 g unsweetened shredded coconut About 1/3 cup, for the topping

Equipment

  • 9-inch round springform pan
  • Parchment paper
  • 10-inch skillet
  • Food processor or rolling pin and sturdy bag
  • Small heatproof saucepan
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer with paddle and whisk attachments
  • Flexible silicone spatula
  • Measuring cups and spoons
  • Digital kitchen scale
  • Offset spatula
  • Thin-bladed chef’s knife

Method
 

  1. Line the base of a 9-inch springform pan with parchment and lightly grease the inner wall. Set a 10-inch dry skillet over medium-low heat. Toast the 50 g crust portion of coconut for 3 to 4 minutes, stirring constantly, until fragrant and lightly golden; transfer it to a plate. Toast the 30 g topping portion for another 2 to 3 minutes. Keep the portions separate and cool them completely so trapped heat does not soften the crust or filling.
  2. Combine the graham cracker crumbs, granulated sugar, and cooled 50 g portion of toasted coconut in a medium bowl. Pour in the melted butter and stir until every crumb looks evenly moistened and holds together when squeezed. Tip the mixture into the prepared pan. Use the flat base of a measuring cup to press it firmly and evenly across the bottom, without packing it up the sides. Refrigerate for at least 20 minutes while preparing the filling.
  3. Pour the cold water into a small heatproof bowl and sprinkle the gelatin evenly over the surface rather than dropping it in one mound. Let it stand for 5 minutes, until swollen and no dry powder remains. Warm 60 ml of the coconut cream in a small saucepan over low heat until steaming gently, about 1 to 2 minutes; do not boil it. Remove from the heat, add the bloomed gelatin, and stir until completely fluid and clear of granules. Cool for 5 minutes until lukewarm.
  4. Place the room-temperature cream cheese in a large bowl and beat with an electric mixer on medium-low speed for 1 minute, scraping the bowl and beaters halfway through. Add the powdered sugar and beat for 1 to 2 minutes, stopping once the mixture is smooth and free of visible lumps. Mix in the remaining 120 ml coconut cream, vanilla, coconut extract, and salt on low speed. The base should look glossy, thick, and completely uniform without unmixed streaks along the bowl.
  5. With the mixer running on low, slowly stream the lukewarm gelatin mixture into the cream cheese base and mix for 30 seconds. Scrape the bowl thoroughly, then mix for another 20 seconds so the gelatin is evenly distributed. In a clean medium bowl, whip the cold heavy cream on medium-high speed for 2 to 3 minutes, until it forms flexible medium peaks. Fold one-third into the cream cheese mixture to loosen it, then gently fold in the remainder until no white streaks remain.
  6. Remove the crust from the refrigerator and scrape the filling into the springform pan. Spread it to the edges with an offset spatula, pressing gently to eliminate hidden air pockets, then smooth the top. Tap the pan twice on a folded kitchen towel to release larger bubbles. Cover without touching the surface and refrigerate for at least 6 hours, preferably overnight. The cheesecake is set when the center stays still as the pan is nudged and feels firm but slightly springy.
  7. Run a thin knife around the chilled cheesecake, keeping the blade against the pan wall, then release and lift away the springform ring. Transfer the cheesecake, still on its pan base, to a serving plate or carefully slide it off using a wide spatula. Scatter the reserved toasted coconut evenly over the top. For clean slices, warm a thin knife under hot water, dry it completely, and cut straight down. Wipe, warm, and dry the blade between portions; keep unserved slices refrigerated.

Notes

  • Bring the cream cheese to a true room-temperature consistency before mixing. It should yield easily to finger pressure but must not look oily or partially melted.
  • Stir the coconut cream inside its can before measuring. Using only the solid fat or only the watery portion changes both the coconut flavor and the filling's final set.
  • Cool the dissolved gelatin only until lukewarm. Very hot liquid can soften the cream cheese base, while gelatin allowed to become cold and thick may form threads during mixing.
  • Stop whipping the heavy cream at medium peaks. Stiff cream is harder to fold evenly and can leave dry-looking clumps or excess air pockets in the cheesecake.
  • Do not judge the set by the outer edge alone. The center must remain still when the pan is gently nudged; a visible ripple means the cheesecake needs more chilling time.