Easy No-Bake Coconut Cheesecake
Ingredients
For the Crust
- 8 ounces graham cracker crumbs
- ½ teaspoon ground cinnamon
- 4 tablespoons unsalted butter melted
For the cheesecake
- 2 8 ounce package cream cheese, softened
- ¾ cup cream of coconut such as Coco Lopez
- 1 teaspoon coconut extract
- 1 14-ounce can sweet condensed milk
- Grated coconut and whipped cream for garnish
Instructions
- In a small bowl, combine cracker crumbs, cinnamon and butter, mix until combined. Press crumbs onto the bottoms of individual serving glasses, about 2 tablespoons per glass.
- In a large bowl, with an electric mixer, beat the cream cheese, condensed milk and coconut milk until smooth. Add coconut extract and mix to combine.
- Spoon cheesecake filling into serving glasses, directly onto the prepared crust layers.
- Cover cheesecakes and refrigerate for at least 2 hours. Before serving, top with whipped cream and grated coconut.
Notes
*I like to make this no-bake cheese cakes the night before serving and leave it in the fridge to set.
*You can keep this delicious cheesecake in the fridge up to 2 days covered with plastic wrap.
Nutrition
Calories: 470kcalCarbohydrates: 61gProtein: 15gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 29mgSodium: 798mgPotassium: 281mgFiber: 3gSugar: 38gVitamin A: 274IUVitamin C: 0.01mgCalcium: 299mgIron: 2mg
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