4 Ingredient No Bake Coconut Cloud Cheesecake
This coconut flavored cloud cheesecake is so light and airy, with a cloud-like texture. It needs just 4 ingredients and doesn't require any cooking or baking.
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.
Serving: 1slice, Calories: 242kcal, Carbohydrates: 19g, Protein: 2g, Fat: 17g, Saturated Fat: 12g, Sodium: 140mg, Sugar: 12g, NET CARBS: 19
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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