Coconut Cheesecake No Bake Dessert Food

NO-BAKE COCONUT CHEESECAKE RECIPE

Steps:

• 1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.2. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.3. In a large bowl beat cream cheese until soft and smooth, add coconut cream, vanilla extract and beat until smooth.4. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth. Pour melted white chocolate into the bowl, beat until combined and smooth.5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.6. Add shredded coconut and stir until combined.7. Pour the filling into the springform pan and refrigerate for at least 6 hours or overnight.8. Release from the pan and decorate with toasted coconut.

COCONUT CHEESECAKE NO BAKE DESSERT

Steps:

• Toast 1 cup of coconut in a medium skillet over low heat. Stir almost constantly until the coconut begins to brown. Remove from heat to a plate or bowl and let cool.
• Whisk pudding and milk in a medium bowl for about 2 minutes. (There may still be some lumps from the coconut in the mix.) Set aside to firm up.
• Make the crust: place the shortbread cookies in a large gallon size resealable bag. Seal the bag except for 1" (to allow air to escape) and roll the bag with a rolling pin to crush the cookies. There is no need to get them to a super fine crumb, some chunks may remain. Reserve 1/4 cup of the crumbs for garnish, then pour the melted butter into the bag, squeezing it to work it through the crumbs. Press the crust into a 9x9 pan.
• Place cream cheese in a large bowl. Beat it with a hand mixer for 1 minute, until it's smooth. Add the set pudding and mix until mostly no lumps remain.
• Stir the coconut extract, if using, into the tub of Cool Whip. Mix half the tub of Cool Whip into the pudding mixture, along with 2 cups of coconut. Spread over crust. Top with remaining whipped topping and sprinkle with reserved crushed cookies and toasted coconut.
• Cover and chill for at least 4 hours before serving. This will last in the refrigerator for up to 3 days.

PINEAPPLE COCONUT CHEESECAKE

Steps:

• Preheat oven to 325*F.
• CRUST: Spray a 9"springform pan with the cooking spray (or you may use 2 8" pie pans). Mix the gingersnap crumbs, butter, and brown sugar; toss with a fork until moist. Press the mix into the bottom and up against the sides of the pan. Bake 10 minutes. Let cool.
• FILLING: Mix filling ingredients in a food processor. Process until smooth. Pour into the prepared crust. Place the cheese mixture into either the springform pan or into the pie pans.
• Bake for 25-30 minutes or until the center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.
• Bake for 25-30 minutes or until the center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.
• PINEAPPLE SAUCE: Combine pineapple, brown sugar and ginger in a saucepan. Bring to a boil, reduce heat to simmer and cook about 15-20 minutes, stirring occaionally. Cool completely.
• Spread pineapple sauce over pie and top with toasted coconut. Enjoy!