Author: Lindsay Prep Time: 1 hour 20 minutes Total Time: 1 hour 20 minutes Yield: 12-14 slices Category: Dessert Method: No Bake Cuisine: American
Description
With a vanilla wafer crust and homemade coconut whipped cream, this No Bake Toasted Coconut Cheesecake is the ultimate coconut dessert. With a light, refreshing coconut flavor in every bite and no need to heat up the oven, it’s the perfect summer dessert.
Ingredients
Crust:
2 1/4 cups (302g) vanilla wafer crumbs
2 tbsp (26g) sugar
Pinch of salt
10 tbsp (140g) unsalted butter, melted
Cheesecake Filling:
24 oz (678g) cream cheese, room temperature
1/2 cup (104g) sugar
1/4 cup (58g) sour cream
3 tbsp fresh lemon juice
1 1/2 tbsp coconut extract
1 1/4 cups (300ml) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1 cups (76g) toasted coconut, divided
Whipped Cream:
3/4 cup (180ml) heavy whipping cream, cold
6 tbsp (44g) powdered sugar
1 tsp coconut extract
Instructions
In a medium bowl, combine the crust ingredients and mix well to combine completely.
Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
Add the sour cream and mix until well combined and smooth.
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