This no bake coconut flavored cheesecake is so light, airy, and creamy. It feels like you are eating a cloud. It only needs 4 ingredients and doesn’t require any baking or cooking. It is a cool and refreshing dessert that can be made ahead of time.
This coconut cheesecake has a much lighter texture than regular cheesecake, giving it a cloud-like feel to it. It has a good coconut flavor and a slight tangy flavor from the cream cheese.
Ingredients
- Coconut cream
- Cream cheese
- Sugar
- Graham cracker crust
Coconut cream: You will need to chill your can of coconut cream a few hours before using so that it can be whipped to a whipped cream consistency. Coconut cream gives the cheesecake a nice coconut flavor and also helps lighten the cream cheese mixture. I also have a version that uses regular whipped cream instead of coconut whipped cream.
Cream cheese: Cream cheese is used to give this cheesecake its tangy flavor and creamy texture.
Sugar: Regular granular sugar is used to sweeten the cheesecake.
Graham cracker crust: I used store bought premade graham cracker pie crust to save time but you can also make your own. You can also use other crusts like shortbread crust, pecan crust, and more.
How to Make No Bake Coconut Cheesecake
- The coconut cream and some of the sugar are mixed on high speed with a mixer until medium peaks form. Transfer the whipped coconut cream to a bowl and set aside.
- Cream the cream cheese and remaining sugar with a mixer until it is light and creamy.
- Add the whipped coconut cream back in with the cream cheese and mix until the two are fully incorporated and the mixture is light and fluffy.
- Transfer the mixture to your prepared crust. Place into the fridge to set. If desired, decorate the top with piped whipped cream. I also added a little bit of shredded coconut on top for garnish.
Cloud Cheesecake
Cloud cheesecake is a type of cheesecake that has a very light and airy texture. This is usually achieved by adding whipped cream or Cool Whip to the cream cheese. Cloud cheesecake usually uses less cream cheese and has more whipped cream than regular cheesecake.
Expert Tips
- You can also use regular whipped cream or Cool Whip instead of whipped coconut cream but your cheesecake won’t have a coconut flavor.
- You can add more sugar if your prefer a sweeter dessert.
- You can make this cake a few days ahead of time. You can also store it in the freezer, but it may take a few hours to defrost.
More No Bake Cheesecake Recipes
- 4 Ingredient No Bake Lemon Cheesecake
- 4 Ingredient No Bake Cloud Cheesecake
- 2 Ingredient No Bake Cheesecake
4 Ingredient No Bake Coconut Cloud Cheesecake
Ingredients
- 1 (13.5 fl oz/400ml) can coconut cream chilled in fridge for several hours or overnight
- 1/2 cup (100g) granulated white sugar, divided
- 1 (8oz/226g) block full fat cream cheese softened to room temperature
- 1 (9-inch) premade graham cracker pie crust
Instructions
- Scoop out only the solid white part of your chilled coconut cream and place into a large mixing bowl. Add in 3 tbsp of sugar. Using the wire whisk attachment, beat at highest speed until your cream is light and fluffy with medium peaks. If your cream is a little grainy, you may need to add a small amount of the leftover liquid from the coconut cream can, until you have a light and fluffy cream. Transfer the whipped cream from the mixing bowl to another bowl and set aside.
- Add cream cheese and remaining sugar to the mixing bowl. Switching to the paddle attachment, beat on high speed until cream cheese is light and creamy, scraping down the sides of the bowl as needed to help your mixer. This should take about 1 minute.
- Add the whipped coconut cream back into the mixing bowl with the cream cheese mixture. Switch back to your wire whisk attachment and mix on high speed until you have a fluffy, uniform mixture. Taste and adjust sweetness if needed.
- Transfer the cheesecake filling to the pie crust. Use an offset spatula to smooth and even the surface.
- Place cheesecake into the fridge for a few hours to chill and set. Optional step: 30-60 minutes before serving, put the cheesecake into the freezer. Freezing the cheesecake makes it easier to cut through the crust without the crust breaking too much. If the cheesecake is too firm after putting it in the freezer, let it soften at room temperature a little before cutting, but you do want it still frozen when cutting. If cheesecake is frozen, allow it to soften before eating. Store any uneaten cheesecake in an airtight container in the fridge or freezer.
Notes
- This cheesecake is meant to taste lighter and less tangy and cheesy than regular cheesecake. You can adjust sweetness and the amount of cream cheese to suit your personal preference. You can also reduce the amount of coconut cream if you prefer less coconut flavor.
- I used Keebler's reduced fat 9-inch graham cracker pie crust.* You can use other pie crusts or make your own.
- Different brands of coconut cream can yield different amounts of actual solid white cream. I used Whole Foods Coconut Cream.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Estimated nutrition is calculated with Keebler's reduced fat graham cracker pie crust and Whole Foods coconut cream.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Tasted good, but too runny. Followed instructions exact and put in freezer for an hour before serving and still runny.
Suggest adding 1 package of know gelatin as a stabilizer. Too much gives you jello texture, but it help it hold its shape in low amounts
We’re sorry to hear you found it runny. The consistency should not be runny. It may have been the coconut cream. You want to make sure it is chilled and that you only use the solid white part and beat it until it has peaks. It should be the consistency to whipped cream that you can pipe. Once you add in the cream cheese, you need to whip again until it is stiff enough that you could pipe it.