Description

A luscious no-bake coconut cheesecake with a chocolate cookie crust, rich coconut cream filling, silky chocolate ganache topping, and finished with coconut truffles and shredded coconut for a dreamy tropical indulgence.

Ingredients

Units Scale

2 cups chocolate graham cracker or cookie crumbs
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup coconut cream (not coconut milk)
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup shredded coconut
1 cup heavy cream, whipped to stiff peaks
3/4 cup dark chocolate chips
1/2 cup heavy cream (for ganache)
8 coconut truffles (like Raffaello or homemade)
2 tbsp shredded coconut for garnish

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Instructions

Combine chocolate cookie crumbs and melted butter. Press into a 9-inch springform pan and chill for 20 minutes.
In a mixing bowl, beat cream cheese until smooth. Add coconut cream, powdered sugar, vanilla extract, and shredded coconut. Mix well.
Gently fold in whipped heavy cream until combined. Pour over crust and smooth the top. Chill for at least 6 hours or overnight.
To make ganache, heat cream until simmering and pour over chocolate chips. Let sit for 2 minutes, then stir until glossy and smooth.
Pour ganache over the set cheesecake and spread evenly. Chill for 30 more minutes.
Before serving, decorate with coconut truffles and a sprinkle of shredded coconut.

Notes

Use full-fat coconut cream for a rich flavor and creamy texture.
Let the cheesecake sit at room temperature for 10 minutes before slicing.
Store leftovers covered in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 415 kcal
Sugar: 21g
Sodium: 160mg
Fat: 31g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg