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.

Coconut Cheesecake No Bake – Creamy, Easy 8-Step Recipe

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)

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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