Enjoy a creamy, no-bake Coconut Cheesecake, perfect for summer gatherings.

Cheesecake al Cocco

Experience the bliss of a creamy, no-bake Coconut Cheesecake, a delightful Italian dessert perfect for any occasion. This refreshing and easy-to-make treat combines a crunchy biscuit base with a velvety coconut-infused filling, ideal for warm days and special gatherings.

This version skips the gelatin, resulting in a luscious and smooth texture. The base is made with crunchy biscuits, topped with a delicate mixture of cream cheese, heavy cream, and coconut yogurt, enhanced by shredded coconut for an intense and fragrant flavor. It’s a must-try for all coconut lovers!

Perfect as a dessert for summer meals, afternoon snacks, or special occasions, this no-bake cheesecake can be decorated with your favorite toppings: coconut, chocolate, or fresh fruit!

More No-Bake Cheesecake Recipes

• Mixed Berry Cheesecake
• Lemon Cheesecake
• Marbled Cheesecake
• Fig Cheesecake
• Pistachio Cheesecake
• Vegan Fig Cheesecake
• Triple Chocolate Cheesecake

Ingredients

• 200g digestive biscuits
• 100g melted butter
• 500g cream cheese
• 250ml heavy cream
• 200g coconut yogurt
• 100g powdered sugar
• 100g shredded coconut

Instructions

1. Crush the digestive biscuits into fine crumbs and mix with melted butter. Press the mixture into the base of a springform pan. Chill in the fridge for 30 minutes.
2. In a bowl, beat cream cheese with powdered sugar until smooth. Add coconut yogurt and mix well.
3. Whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
4. Stir in shredded coconut, ensuring even distribution.
5. Pour the mixture over the chilled biscuit base, smoothing the top with a spatula.
6. Refrigerate for at least 4 hours, or until set.
7. Decorate with additional shredded coconut, chocolate shavings, or fresh fruit before serving.

Total Time: 4 hours 30 minutes

Cuisine: Italian