If I’m honest, I’ve never been a no-bake cheesecake kind of girl. I’ve always seen them as ‘cheating’ and not like real cakes… but I have to apologise. This basic coconut cheesecake has officially changed my mind!
I love everything about it. 😛
- It has the richness and creaminess of the New York cheesecake I normally love.
- It sets perfectly.
- It’s ridiculously simple and easy!
- As a bonus, it’s perfect for hot summer days when you don’t want to turn the oven on unnecessarily. 😉
You only need 3 core ingredients for filling: cream cheese, coconut cream and sugar. That’s it!
For the coconut cream
I used Blue Dragon coconut cream.
Be sure to drain the liquid first and only use the cream for the filling. Otherwise your mixture will be too wet and won’t set.
You can play around with the flavours.
Just be careful with liquids. You don’t want to accidentally water down your mixture too much.
How long will it keep?
It should last about 4-5 days in the fridge.
How to store it?
In the fridge. In an air tight container or wrapped with cling film.
How to serve it?
It’s best eaten cold, straight out of the fridge.
Does it have a strong coconut flavour?
Surprisingly, no. It’s a fairly mild coconut flavour that can easily be disguised with other flavourings (I used lime).
And this is despite using coconut flour for the cookie dough crust. You can swap it for all purpose gluten free flour for an even milder coconut flavour.
What size cake pan did I use?
I used an 18cm wide spring form cake pan.
Feel free to use a classic cookie crust
I love using edible cookie dough for cheesecakes and it’s especially useful in this no-bake recipe as there’s zero need to use the oven. But of course, feel free to use a classic crust instead!
- 1 x 250ml coconut cream carton (150g drained weight - I used Blue Dragon)
- 200g plain cream cheese
- 60g sugar
- 2 tsp lime juice (or lemon)
- Zest of one lime (or lemon)
- 1 tsp vanilla essence
- 60g coconut flour (you can also use all purpose gluten free flour)
- 120g peanut butter (I used natural 100% peanut butter, without oil or sugar)
- 15g butter (melted)
- 30g sugar
- Pinch of salt
- ½ tsp vanilla essence (optional)
FOR THE COCONUT FILLING:
- Drain the coconut cream in a colander. Note: keep the discarded liquid aside in a bowl (for the crust).
- Add it in a mixing bowl with the cream cheese and sugar.
- Whisk briefly until smooth.
- Stir in the lime juice/zest and vanilla. Set aside.
FOR THE EDIBLE COOKIE DOUGH CRUST:
- First, start by toasting the flour in a non-stick frying pan. Heat up the pan on low-medium heat (without any oil), add the flour and let it cook briefly, stirring constantly, until it turns golden.
- Then mix it with the peanut butter, melted butter, sugar, salt and vanilla. Knead with your hands. If your mixture is too dry (it most likely will be), add some of that discarded coconut liquid, little by little, until you can form a smooth dough ball. Note: you can also simply use water, of course.
ASSEMBLE YOUR COCONUT CHEESECAKE:
- Grease a cake tin with a bit of butter and place a sheet of baking paper at the bottom. Note: either cut the baking paper to fit the shape of your cake tin or, if using a springform cake tin with detachable sides, you can simply let the excess baking paper extend out from the bottom.
- Press the cooking dough evenly at the bottom with your hands.
- Pour the cheesecake filling on top and spread as evenly as possible.
- Cover with cling film and let it rest for 6-8 hours / overnight in the fridge to let it set.
- When ready to eat, carefully run a knife along the sides to unstick it and unclip the side of your cake tin. Then slice and serve. 🙂
Hope you enjoy it! 🙂