Coconut cheesecake no bake recipes are the answer to every busy baker’s dream simple, creamy, and absolutely indulgent. I’m Emma, a Canadian heart living in the UK, and this dessert is a go-to in my kitchen. With a buttery shortbread crust and a luscious coconut filling, it’s the kind of treat that feels like a holiday in every bite. No oven, no water bath, just chill and serve. Whether you’re serving it at a family get-together or just craving something sweet midweek, this no bake coconut cheesecake delivers big flavor with minimal effort.
Table of Contents
The Story & Intro
Why I Finally Made This Coconut Cheesecake No Bake
Coconut cheesecake no bake desserts have been calling my name for ages. I kept thinking, “It’s about time,” and trust me it truly was. The inspiration hit during one of those classic spring pantry cleanouts, when I found a bag of shredded coconut and a box of shortbread cookies hiding at the back. That’s when this creamy, coconut dream was born.
This no bake beauty layers silky coconut cheesecake over a buttery shortbread crust, and it’s one of those fridge-set desserts that feels special without any effort. If you love coconut, this is the kind of recipe that earns a permanent spot in your favorites.
I’ve always adored no bake desserts like my Shamrock Shake Pie minty, creamy, and ready in under five minutes. They’re simple, satisfying, and practically stress-free. But this one stands out it’s cozy, creamy, and loaded with toasted coconut flavor. It reminds me a bit of my Cherry Cheesecake Lush Dessert No Bake but with even less fuss.
And don’t worry if you’ve never made a cheesecake without baking this version skips the complications like water baths or guessing when it’s set. Just mix, chill, and serve. Whether it’s for a weekend potluck or a midweek treat, this coconut cheesecake no bake recipe makes life a little sweeter.
Coconut Isn’t Just for Spring
Why do we only seem to think about coconut in the spring? It’s like the world collectively agrees it’s a seasonal thing, but I don’t buy it. Coconut brings sunshine vibes any time of year, and with this recipe, you’ll want to make it again and again. From the crumbly cookie base to the dreamy filling, this dessert proves coconut belongs in every season.
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Coconut Cheesecake No Bake Recipe: Easy, Creamy & Perfect for Any Season
- Total Time: 2 hours 30 minutes
- Yield: 10 servings
Description
This coconut cheesecake no bake dessert combines a buttery shortbread crust with a creamy coconut filling and toasted coconut topping no oven needed!
Ingredients
3 cups shredded sweetened coconut, divided
1 box (3–4 oz) instant coconut pudding mix (or vanilla + 1/2 tsp coconut extract)
1 ¾ cups whole milk
2 boxes (5.3 oz each) Walkers Shortbread Fingers
4 tablespoons unsalted butter, melted
8 oz cream cheese, softened
8 oz Cool Whip (or fresh whipped cream)
1/4 teaspoon coconut extract (optional)
Instructions
1. Toast 1 cup of coconut in a skillet over low heat until golden, then let cool.
2. Whisk pudding mix with milk in a bowl until thickened; set aside.
3. Crush shortbread cookies in a resealable bag with a rolling pin, saving 1/4 cup for topping.
4. Mix crumbs with melted butter and press into a 9×9 pan for the crust.
5. Beat softened cream cheese until smooth, then add pudding and mix well.
6. Fold in half the Cool Whip and 2 cups coconut; spread mixture over the crust.
7. Top with remaining Cool Whip, toasted coconut, and reserved cookie crumbs.
8. Chill for at least 4 hours before serving. Store in fridge up to 4 days.
Notes
If coconut pudding isn’t available, use vanilla pudding mix and coconut extract.
Graham cracker crust can be used instead of shortbread.
Use only softened cream cheese for a smooth filling.
Fresh whipped cream can replace Cool Whip: beat 1 cup cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until stiff peaks form.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: No Bake Desserts
- Method: No Bake
- Cuisine: American
Essential Ingredients & Crust Tips
What You Need for Coconut Cheesecake No Bake Heaven
To create the perfect coconut cheesecake no bake dessert, you only need a handful of simple, pantry-ready ingredients that work together like a dream:
- Instant coconut pudding mix – this is what brings that rich coconut flavor. If you can’t find it, use vanilla pudding and stir in ½ teaspoon of coconut extract.
- Cream cheese – softened to room temperature so your coconut cheesecake no bake filling is smooth and lump-free.
- Cool Whip – adds that fluffy, mousse-like texture. You can swap in fresh whipped cream if you prefer; see my Vegan Mini Egg Cheesecake for tips on dairy-free alternatives.
- Shredded sweetened coconut – mixed into the cheesecake and sprinkled on top for layered coconut goodness.
- Milk – measure out 1¾ cups of whole milk for the best consistency in your pudding layer.
- Shortbread cookies – I love using Walkers for their buttery texture, perfect for a no bake crust.
- Unsalted butter – helps bind the cookie crumbs for a sturdy base.
Each element plays a part in building that signature coconut cheesecake no bake texture crunchy on the bottom, airy and creamy on top.
Shortbread Crust Versus Graham Cracker Options
The shortbread base makes this coconut cheesecake no bake extra special. Simply crush cookies in a sealed bag, pour in melted butter, and press into a 9×9 pan. Reserve a little for garnish on top.
Prefer a classic graham crust? You can follow the crust method in my Lemon and Raspberry Cheesecake No Bake for an easy graham variation. Want another twist? My Cheesecake recipe no bake Cool Whip shows how to press a sturdy cookie crust under a creamy filling.
Still unsure about your mix? My Cheesecake with sweetened condensed milk no bake helps you choose the right base for your coconut cheesecake no bake masterpiece.
Step‑by‑Step Preparation
Building the Coconut Cheesecake No Bake Base
- Toast the coconut: In a medium skillet over low heat, toast 1 cup of shredded coconut, stirring almost constantly, until it’s lightly golden. Transfer to a plate and let it cool this adds that irresistible nutty crunch.
- Crush the crust: Add your shortbread cookies to a large resealable bag, leaving a small gap unsealed for air to escape. Use a rolling pin to gently crush them into fine, even crumbs. Save about ¼ cup for garnish.
- Bind the crust: Pour in melted unsalted butter, seal the bag fully, and knead gently to coat the crumbs. Press the mixture firmly into a 9×9 pan it sets the foundation for your coconut cheesecake no bake masterpiece.
This buttery, golden crust supports the creamy filling beautifully, just like in my Lemon and Raspberry Cheesecake No Bake, which follows the same foolproof pressing method.
Assembling, Topping & Chilling
- Whisk the pudding: In a medium bowl, whisk the coconut pudding mix with 1¾ cups of whole milk until smooth. Let it sit briefly to thicken.
- Blend cream cheese and pudding: Beat room-temperature cream cheese until silky, then add the thickened pudding and mix on medium speed until uniform no lumps.
- Fold in whipped topping and coconut: Gently fold in half the tub of Cool Whip and 2 cups of sweetened shredded coconut. Spread the mixture evenly over the crust.
- Layer the toppings: Top with remaining Cool Whip, then sprinkle reserved cookie crumbs and toasted coconut for a show‑stopping finish.
- Chill & serve: Cover and refrigerate at least 4 hours overnight chills even better to let flavors meld.
Make sure to check out the no-bake cheesecake guidance in my Chocolate no bake cheesecake post for more assembly tips they apply beautifully here too.
Expert Tips & Variations
Troubleshooting Your Coconut Cheesecake No Bake
To keep your coconut cheesecake no bake smooth, flavorful, and picture-perfect, here are some tips:
- Always use softened cream cheese: Cold cream cheese doesn’t blend well and causes lumps in the batter. Allow it to come to room temperature for 30 to 60 minutes before mixing to ensure a smooth texture.
- Don’t overbeat the filling: Use an electric hand or stand mixer on medium speed this avoids air bubbles that could make your cheesecake collapse.
- Can’t find coconut pudding? Substitute vanilla instant pudding and mix in ½ teaspoon of coconut extract for similar flavor. You’ll still get that classic tropical taste without compromise.
These little tweaks ensure your coconut cheesecake no bake turns out rich, creamy, and just the right consistency every time.
Fun Variations and Storage Advice
This recipe is easy to personalize:
- Switch up the crust: If shortbread isn’t your thing, a graham cracker base works perfectly. I use the same technique in my Chocolate no bake cheesecake and it holds up beautifully under creamy fillings.
- Swap Cool Whip for whipped cream: Use 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Beat until stiff peaks form, then gently fold the whipped cream into your cheesecake mixture.
- Want a tropical twist? Stir in crushed pineapple or a spoonful of coconut cream to the filling just be careful not to thin it out too much.
- To store your cheesecake, cover it tightly and refrigerate for up to 4 days to maintain freshness. If using Cool Whip, you can also freeze it for up to a month. Just thaw in the fridge overnight before serving.
Conclusion
This coconut cheesecake no bake recipe is everything I love about homemade desserts simple, satisfying, and absolutely packed with flavor. With its buttery shortbread crust, smooth coconut filling, and a sprinkle of toasted coconut on top, every bite tastes like a little tropical getaway. And the best part? You never have to turn on the oven.
Whether you’re planning for guests or craving something cool and creamy after dinner, this no-bake treat is ready to deliver. If you’re as obsessed with no-fuss desserts as I am, try my Chocolate no bake cheesecake or the refreshing Lemon and Raspberry Cheesecake No Bake next.
Thanks for stopping by my kitchen where the desserts are easy, the flavors are bold, and there’s always room for one more slice. Let me know how your coconut cheesecake turns out. Happy chilling!
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FAQs About Coconut Cheesecake No Bake
What are common no-bake cheesecake mistakes?
The most common issues are using cold cream cheese, which causes lumps, or not chilling the dessert long enough. Always use room-temperature ingredients and chill your coconut cheesecake no bake for at least 4 hours overnight is even better for a firm set.
Can you make a cheesecake with coconut cream?
Yes! Coconut cream can be a delicious substitute for some or all of the milk in the pudding. It adds extra richness and enhances the coconut flavor. Just be sure to balance with enough structure (like pudding mix or gelatin) so your cheesecake sets properly.
Can I make cheesecake without baking?
Absolutely. That’s the beauty of a coconut cheesecake no bake recipe. You avoid the oven, skip the water bath, and leave out all the complicated steps. Instead, a mix of instant pudding, cream cheese, and whipped topping gives you a creamy, sliceable dessert after a few hours in the fridge.
What’s the difference between cheesecake and no-bake cheesecake?
Baked cheesecake uses eggs and sets in the oven, often with a water bath. It has a dense, velvety texture. A no-bake cheesecake sets in the fridge using cream cheese and stabilizers like pudding or whipped topping, resulting in a lighter, mousse-like texture. No-bake versions, like this coconut cheesecake no bake, are quicker, easier, and just as delicious.