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Easy No-Bake Coconut Cheesecake |mycolombianrecipes.com

Easy No-Bake Coconut Cheesecake

Erica Dinho
5 from 9 votes
Servings 6 to servings


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


  • 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.
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