RECIPE: No Bake Coconut Cheesecake | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: No Bake Coconut Cheesecake | The Nibble Webzine Of Food Adventures
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RECIPE: No Bake Coconut Cheesecake

Hankering for cheesecake but don’t want to turn on the oven?

Here’s the third in our series of no-bake desserts, an idea from Jessica at How Sweet Eats. It was featured on, which has delicious recipes using fresh goat cheese.

Jessica adapted the recipe from Martha Stewart’s No-Bake Cheesecake], a full-size cheesecake made with cream cheese. Jessica used a combination of goat cheese and cream cheese for a tangy twist.

Jessica serves the dessert in individual jars for panache. You can use ramekins, glass dishes or 5-ounce juice glasses, or whatever you have. You’ll find step-by-step photos at

Ingredients For 6 Individual Cheesecakes

  • 4 tablespoons unsalted butter, melted
  • 2/3 cup graham cracker crumbs
  • 6 ounces goat cheese, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sweetened condensed milk
  • 1/4 cup canned coconut milk
  • 1-1/2 teaspoons coconut extract
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted coconut flakes for topping
  • Whipped cream or coconut whipped cream for topping
  •   coconut-cream-cheesecake-no-bake-vtcreamery-230
    It may not look like a classic cheesecake, but it has all of the satisfaction with none of the baking. Photo courtesy How Sweet Eats | Vermont Creamery.

    1. MIX together butter and graham crumbs in a small bowl until moistened. Press crumbs into the container of your choice (jar, ramekin, etc) with the back of a spoon.

    2. BEAT cream cheese and goat cheese in the bowl of an electric mixer, scraping down the sides when needed, until combined and smooth. With the mixer on low speed, slowly drizzle in the condensed milk and then the coconut milk, continuing to scrape down the sides until the mixture is very smooth. Add in extracts and stir.

    3. POUR cheesecake mixture evenly over top of crusts. Refrigerate for 4-6 hours, then top with whipped cream and toasted coconut.

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