No Bake Coconut Cheesecake
 
Prep time
Total time
 
Serves: 3
Ingredients
For the crust
  • 6 - 8 graham crackers
  • 6 - 8 ginger snaps
  • 1½ tsp brown sugar
  • ¼ cup unsweetened coconut flakes
  • ⅓ cup unsalted butter, melted
For the filling
  • 8 oz cream cheese
  • 8 oz coconut cream
  • ⅓ cup granulated sugar
  • 1 tbsp lemon juice
  • ¼ tsp lemon zest
  • pinch of salt
Garnish
  • fruit (pineapple, mango, etc)
  • toasted unsweetened coconut or sweetened shredded coconut
  • dark chocolate sauce
Instructions
Prepare the crust
  1. In a small pan over Medium heat, toast the coconut flakes until lightly browned, approximately 3 to 5 minutes. Toss regularly and be sure to not scorch the flakes.
  2. In a food processor, break the graham crackers and ginger snaps before adding.
  3. Pulse until coarsely ground.
  4. Add the cooled coconut flakes and pulse to incorporate.
  5. Add the melted butter and pulse a few times until the crumbs come together.
  6. Press the crumb mixture into two small springform pans using a small measuring cup to flatten and press up the sides.
Prepare the filling
  1. In a medium bowl, mix together the softened cream cheese, sugar, lemon juice, and lemon zest until light and fluffy.
  2. In a small bowl, whip the coconut cream until light and fluffy.
  3. Fold the coconut cream into the cream cheese mixture and gently pour into prepared springform pans.
  4. Smooth with an offset spatula or a few gentle shakes and taps.
  5. Refrigerate the cheesecakes for 4 to 8 hours until set.
Serve
  1. Run a thin knife along the edge before unmolding.
  2. Slide a thin knife underneath to loosen from the bottom of the pan.
  3. Serve with fruit, especially tropical fruit like mango and/or pineapple OR
  4. Sprinkle with additional toasted coconut or shredded coconut OR
  5. Drizzle with dark chocolate sauce OR
  6. Any combination above.
Notes
This recipe is adapted from Yossy Arefi's NY Times recipe.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2018/04/30/no-bake-coconut-cheesecake/