🥥 No-Bake Coconut Cheesecake (Full Recipe)🧾 IngredientsCrust:200 g digestive biscuits (or graham crackers)100 g melted butter2 tbsp shredded coconut (optional, for extra flavor)Filling:400 g cream cheese (room temperature)200 ml heavy whipping cream (cold)100 g powdered sugar (adjust to taste)1 tsp vanilla extract150 g coconut cream (or thick coconut milk)80 g shredded coconut (toasted or regular)1 tbsp lemon juice (optional, for balance)Topping (optional):Whipped creamToasted coconut flakesWhite chocolate shavings👨🍳 Instructions1. Make the crustCrush the biscuits into fine crumbs.Mix with melted butter (and coconut if using).Press firmly into a cake pan (20–22 cm).Chill in the fridge for 20–30 minutes.2. Prepare the fillingBeat cream cheese + powdered sugar until smooth.Add coconut cream, vanilla, and lemon juice. Mix well.In a separate bowl, whip cold cream until stiff peaks form.Gently fold whipped cream into the cheese mixture.Add shredded coconut and mix lightly.3. AssemblePour filling over the chilled crust.Smooth the top with a spatula.Cover and refrigerate for 6–8 hours (or overnight).4. Decorate & serveTop with whipped cream.Sprinkle toasted coconut flakes.Add white chocolate shavings if desired.🍰 ResultYou get a rich, airy, tropical cheesecake with strong coconut flavor and a smooth creamy texture—no baking required.
