An easy recipe for a no bake white chocolate coconut cheesecake, made with no bake coconut cheesecake filling that’s sweetened with melted white chocolate, with a salted coconut graham cracker crust and crunchy coconut flakes on top.
You might also love these recipes for no bake chocolate chip cheesecake with Easter candy, no bake lemon blueberry cheesecake, and carrot cake cheesecake.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Recipe
Simple to Make. A no bake cheesecake is the easiest type of cheesecake, since it doesn’t require the water bath, long bake time, and long cooling/chill time usually required of traditional cheesecakes.
No Gelatin. While I have made recipes for no bake cheesecake with gelatin to set the filling, I’ve come to prefer the texture of no bake cheesecake without gelatin. When the heavy whipping cream is whipped with the cream cheese, you get a very thick, stable filling that sets up perfectly without the need for a thickening agent.
Not Too Sweet. I like a less sweet cheesecake filling, but you can always add more sugar if you prefer a sweeter dessert, though.
Ingredients
- Graham Crackers. I usually like to use cinnamon graham crackers for my cheesecake crusts, but you can also use the classic honey flavored crackers.
- Coconut. Natural unsweetened coconut flakes are best for this recipe. You can find them on the baking aisle of any major grocery store, and the taste, texture and appearance is just so much better than shredded sweetened coconut. You’ll be finely chopping some of the coconut to use in both the crust and the cheesecake filling, as well as decorating the top with coconut flakes.
- White Chocolate. You can use either white chocolate chips or chop up a bar of white chocolate. The melted white chocolate adds some sweetness to the filling, so you’ll note that I don’t add an excessive amount of sugar to this recipe. If you have a major sweet tooth, though, you can increase the sugar to your own taste.
- Cream Cheese. Block cream cheese (full fat, not light) is best for this recipe.
- Cream. You’ll need the high fat content of heavy whipping cream for a thick, luxurious filling.
Instructions
Crust
- Preheat the oven to 325F. Lightly spray the bottom of an 8-inch springform pan with non-stick baking spray, or line it with parchment paper. You can also use a 9-inch springform pan, although your cheesecake won’t be quite as tall.
- Combine the crushed graham crackers, chopped coconut, sugar and salt. Drizzle with the melted butter, and toss with a fork until moistened and crumbly. Dump the crumbs into the pan, and press the crumbs firmly against the bottom and up the sides of the pan.
- Bake the crust for 8-10 minutes, until fragrant and golden brown. Cool completely. You can speed up the cooling by letting it cool at room temperature for 10 minutes, then in the refrigerator for another 10 minutes.
Filling
- In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, chopped coconut and powdered sugar on medium speed for 2 minutes, until smooth. Start with 1/4 cup of powdered sugar for a less sweet filling. If you prefer a sweeter dessert, taste the filling after you’ve added the melted white chocolate and cream, and then you can beat in more powdered sugar to taste.
- Scrape the bowl down and beat in the melted white chocolate and the vanilla extract, until smooth, then beat in 1/4 cup of the cream.
- Pour in the rest of the cream, and beat for several more minutes on medium speed until thick, fluffy peaks form that hold their shape.
- Spread the filling into the cooled crust, and sprinkle the top with the remaining 1/2 cup of coconut flakes. Refrigerate the cheesecake for a minimum of 2 hours before serving.
- To serve, run a sharp knife around the sides of the pan to loosen the crust from the pan, then carefully remove the sides of the pan. Set the cheesecake on a serving plate or cake pedestal.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Leftover no bake cheesecake should be covered and refrigerated, and is best eaten within 2-3 days.
I personally don’t care for the taste, texture or appearance of sweetened shredded coconut. I would only recommend natural unsweetened coconut flakes for this recipe.
No bake cheesecakes refer to the filling, which does not contain any eggs and does not need to be baked to set and thicken. The crust, however, benefits from a brief bake time to toast the crumbs and help it hold together.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
No Bake White Chocolate Coconut Cheesecake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 8-inch Springform Pan with Removable Bottom
- Electric Mixer (Stand or Handheld)
Ingredients
Crust
- 1 ¾ cups finely crushed graham crackers, approximately 1 1/2 "sleeves"
- ½ cup natural unsweetened coconut flakes, finely chopped with a food processor
- 2 tbsp granulated sugar
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
Filling
- 1 ½ lbs cream cheese, softened for 30 minutes at room temperature
- ½ cup natural unsweetened coconut flakes, finely chopped with a food processor
- ¼ – ½ cup powdered sugar
- 4 oz white chocolate chips or chopped white chocolate, melted and cooled for 10 minutes
- 2 tsp vanilla extract or vanilla bean paste
- 1 ¼ cups cold heavy whipping cream
- ½ cup natural unsweetened coconut flakes, for the topping
Instructions
Crust
- Preheat the oven to 325F. Lightly spray the bottom of an 8-inch springform pan with non-stick baking spray, or line it with parchment paper. You can also use a 9-inch springform pan, although your cheesecake won't be quite as tall.
- Combine the crushed graham crackers, chopped coconut, sugar and salt. Drizzle with the melted butter, and toss with a fork until moistened and crumbly. Dump the crumbs into the pan, and press the crumbs firmly against the bottom and up the sides of the pan.
- Bake the crust for 8-10 minutes, until fragrant and golden brown. Cool completely. You can speed up the cooling by letting it cool at room temperature for 10 minutes, then in the refrigerator for another 10 minutes.
Filling
- In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, chopped coconut and powdered sugar on medium speed for 2 minutes, until smooth. Start with 1/4 cup of powdered sugar for a less sweet filling. If you prefer a sweeter dessert, taste the filling after you've added the melted white chocolate and cream, and then you can beat in more powdered sugar to taste.
- Scrape the bowl down and beat in the melted white chocolate and the vanilla extract, until smooth, then beat in 1/4 cup of the cream.
- Pour in the rest of the cream, and beat for several more minutes on medium speed until thick, fluffy peaks form that hold their shape.
- Spread the filling into the cooled crust, and sprinkle the top with the remaining 1/2 cup of coconut flakes. Refrigerate the cheesecake for a minimum of 2 hours before serving.
- To serve, run a sharp knife around the sides of the pan to loosen the crust from the pan, then carefully remove the sides of the pan. Set the cheesecake on a serving plate or cake pedestal.
Notes
No Bake White Chocolate Coconut Cheesecake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 8-inch Springform Pan with Removable Bottom
- Electric Mixer (Stand or Handheld)
Ingredients
Crust
- 1 ¾ cups finely crushed graham crackers, approximately 1 1/2 "sleeves"
- ½ cup natural unsweetened coconut flakes, finely chopped with a food processor
- 2 tbsp granulated sugar
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
Filling
- 1 ½ lbs cream cheese, softened for 30 minutes at room temperature
- ½ cup natural unsweetened coconut flakes, finely chopped with a food processor
- ¼ – ½ cup powdered sugar
- 4 oz white chocolate chips or chopped white chocolate, melted and cooled for 10 minutes
- 2 tsp vanilla extract or vanilla bean paste
- 1 ¼ cups cold heavy whipping cream
- ½ cup natural unsweetened coconut flakes, for the topping
Instructions
Crust
- Preheat the oven to 325F. Lightly spray the bottom of an 8-inch springform pan with non-stick baking spray, or line it with parchment paper. You can also use a 9-inch springform pan, although your cheesecake won't be quite as tall.
- Combine the crushed graham crackers, chopped coconut, sugar and salt. Drizzle with the melted butter, and toss with a fork until moistened and crumbly. Dump the crumbs into the pan, and press the crumbs firmly against the bottom and up the sides of the pan.
- Bake the crust for 8-10 minutes, until fragrant and golden brown. Cool completely. You can speed up the cooling by letting it cool at room temperature for 10 minutes, then in the refrigerator for another 10 minutes.
Filling
- In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, chopped coconut and powdered sugar on medium speed for 2 minutes, until smooth. Start with 1/4 cup of powdered sugar for a less sweet filling. If you prefer a sweeter dessert, taste the filling after you've added the melted white chocolate and cream, and then you can beat in more powdered sugar to taste.
- Scrape the bowl down and beat in the melted white chocolate and the vanilla extract, until smooth, then beat in 1/4 cup of the cream.
- Pour in the rest of the cream, and beat for several more minutes on medium speed until thick, fluffy peaks form that hold their shape.
- Spread the filling into the cooled crust, and sprinkle the top with the remaining 1/2 cup of coconut flakes. Refrigerate the cheesecake for a minimum of 2 hours before serving.
- To serve, run a sharp knife around the sides of the pan to loosen the crust from the pan, then carefully remove the sides of the pan. Set the cheesecake on a serving plate or cake pedestal.
Leave a Reply