No Bake Coconut Cheesecake Food

BERRY COCONUT NO-BAKE CHEESECAKE

Steps:

• Prepare the crust: In a medium skillet over medium-low heat, toast the coconut until deep golden brown while stirring constantly, 7 to 9 minutes. (Watch carefully to avoid burning.) Cool slightly.
• In a medium bowl, combine the toasted shredded coconut, Biscoff cookie crumbs (or graham cracker crumbs and brown sugar), butter and salt. Stir until well combined, then pour the mixture into a 9-inch (23-centimeter) springform pan. Use a measuring cup or flat-bottomed glass to firmly press the mixture onto the bottom and about 1 1/2 inch up the sides of the pan. Refrigerate while you make the filling.
• Prepare the filling: Turn the chilled cans of coconut milk upside-down and open them. There should be a layer of liquid visible. (If there isn't, push aside the hardened cream to reveal it.) Pour the liquid into a storage container, and save it for another use. There should be a thick layer of coconut cream remaining in the can. Scrape the coconut cream into a bowl, leaving behind any visible coconut oil, and use an electric mixer on medium-high speed to beat it until smooth and fluffy, about 1 to 2 minutes. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon juice, lemon zest and salt. Beat the mixture on low speed until combined, then turn the mixer up to medium-high and beat until just smooth, about 30 seconds. Take care not to overbeat, or the cake will not be firm enough when chilled. Add the whipped coconut cream and beat just until well combined and smooth, about 30 seconds more.
• Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours.
• Prepare the topping: Combine 1 1/2 cups of the berries, the sugar, the lemon juice and the zest in a small saucepan and crush the berries with a fork or potato masher. Cook over medium heat until thick and jammy, about 10 minutes. Cool completely, then fold in the remaining 1 1/2 cups berries. Serve each slice of cheesecake with a spoonful of berries and, if using, a sprinkle of toasted coconut chips over the top.

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.

NO-BAKE COCONUT LIME MASCARPONE CHEESECAKE

Steps:

• Grease and line a 9-inch round springform pan with parchment paper and set aside.
• For the crust: In a medium bowl, stir together the graham cracker crumbs, toasted shredded coconut, and coconut oil until well-combined. Then pour into the springform pan and pat down the mixture into an even compact layer. Place the pan in the freezer while you prepare the rest of the cake.
• For the cake: Using an electric mixer (or stand mixer), place the condensed milk, cream cheese, mascarpone cheese, lime juice and zest, vanilla extract, and salt into a large bowl. Blend until the ingredients are creamy, smooth, and well-combined.
• Get the springform pan from the freezer and pour the cake mixture onto the crust. Using a spatula, spread the mixture into an even layer.
• For the topping: In a small bowl, combine the topping ingredients (toasted shredded coconut and lime zest) together. Then sprinkle the topping over the cake before pressing the topping slightly into the top of the cake.
• Cover the springform pan with plastic wrap and place in the refrigerator for at least 4 hours (or better overnight) until the cheesecake is set.

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.

NO BAKE COCONUT CREAM CHEESECAKE

Steps:

• In a large mixing bowl, beat together the cream cheese, sweetened condensed milk, and coco real until smooth. Add in the powdered sugar, coconut flakes, and coconut extract and mix to combine.
• Taste test the cheesecake. If you like your cheesecake sweeter, add another 2 tablespoons to 1/4 cup powdered sugar.
• Place the graham crackers in a food processor or gallon-sized ziploc bag. Crush the crackers into crumbs. Add the salt and sugar and mix to combine.
• Pour the graham crackers into a medium bowl. Add the butter and mix until all the crumb are moistened.
• Place 2 tablespoons of the graham cracker crumbs into the bottom of each of 4 serving dishes. Top with 2-3 heaping tablespoons of the cheesecake mixture. Divide the remaining graham cracker crumbs evenly among the servings dishes, and then top with the remaining cheesecake, diving it evenly among the dishes. If desired, top each cheesecake with a little toasted coconut. Serve immediately or cover with plastic wrap and store in the refrigerator for up to 1 hour.

COCONUT CREAM PIE

Steps:

• In a bowl combine the dry pudding mix powder with the half & half. Stir with a wire whisk until completely combined and creamy.Let it sit for about 5 minutes so it can thicken up. Evenly spread 1½ cups of the pudding into the prepared pie crust (this is the 1st layer). Set aside the remaining pudding.
• In a separate bowl, combine cream cheese and sugar and beat with a handheld mixer until combined. Fold in the Cool Whip and stir, using a spatula, until completely combined.Add half of this mixture to the remaining coconut pudding mix. Stir together until combined and add to the pie crust (as the 2nd layer).
• Spread the remaining cream cheese mixture on top (for the 3rd layer) OR you can save this layer and pipe it on top of the pie (like what I did in the pictures) before you serve it. Cover the pie with the enclosed lid from the graham cracker crust and let it refrigerate for at least 8 hours, but preferably overnight.
• If you saved the 3rd layer pipe that on top of the pie before serving and garnish the pie with toasted coconut.

AVOCADO LIME AND COCONUT NO-BAKE CHEESECAKE

Steps:

• Line bottom and sides of 9-inch (2.5 L) spring-form pan with parchment paper.
• Toast coconut in dry frying pan over low heat 5 to 7 minutes, stirring frequently until golden and fragrant. Set aside to cool.
• Stir together coconut, graham crumbs, and butter. Press onto bottom of prepared pan. Chill 15 minutes.
• Meanwhile, place sugar and lime zest in food processor; pulse on and off until well-mixed. Add cream cheese; process until smooth. Add avocado and lime juice; process until completely smooth.
• Pour cream cheese mixture over crust and smooth top. Cover; chill 6 hours or until set.
• Unclasp side of pan and remove ring. Carefully peel parchment away from side of cake. Place cheesecake on cake plate and mound berries on top. Garnish with lime slices and fresh mint, if desired.