Berry Coconut No-Bake Cheesecake

By Ellie

9 Person

35 Minutes

0 Calories

In the height of summer, turning on the oven should be considered off-limits, but we still need dessert. For that, there's the no-bake cheesecake, which has all the richness of the baked version without any of the baking. Here, Biscoff cookies add a bit of spice, which pairs beautifully with toasted coconut, and we swap the heavy cream for rich, fluffy whipped coconut cream. The topping combines cooked and fresh berries for a wonderful variety of texture and flavor. Just about any varieties will work here, so use what looks best. A combination of blueberries and blackberries or raspberries is quite nice. Be sure to plan ahead with this recipe. The cans of coconut milk need to be chilled at least overnight, and as does the finished cheesecake before it can be sliced.

Ingredients

Topping

Toasted coconut chips, to taste, optional
1/2 teaspoon Finely grated lemon zest
1 tablespoon Fresh lemon juice
2 tablespoons Granulated sugar
3 cups Fresh blueberries, blackberries or raspberries

Filling

Pinch of kosher salt
1/2 teaspoon Finely grated lemon zest
2/3 cup Granulated sugar
16 ounces Cream cheese, softened but still cool
14 ounces Full-fat coconut milk, chilled in the refrigerator overnight

Crust

Pinch of kosher salt
6 tablespoons Unsalted butter, melted and cooled
1 3/4 cups Finely crushed Biscoff cookie crumbs
3/4 cup Shredded unsweetened coconut

Method

01

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.
02

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.
03

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.
04

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.
05

Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours.
06

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.

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Berry Coconut No-Bake Cheesecake

4.3

( By Ellie )

01 Information

Grade easy
Serving 9 servings
Cook Time 35 Mins
Total Time 35 Mins

02 Ingredients

Topping

Toasted coconut chips, to taste, optional

1/2 teaspoon Finely grated lemon zest

1 tablespoon Fresh lemon juice

2 tablespoons Granulated sugar

3 cups Fresh blueberries, blackberries or raspberries

Filling

Pinch of kosher salt

1/2 teaspoon Finely grated lemon zest

2/3 cup Granulated sugar

16 ounces Cream cheese, softened but still cool

14 ounces Full-fat coconut milk, chilled in the refrigerator overnight

Crust

Pinch of kosher salt

6 tablespoons Unsalted butter, melted and cooled

1 3/4 cups Finely crushed Biscoff cookie crumbs

3/4 cup Shredded unsweetened coconut

03 Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours.

Step 6

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.

04 Author

Ellie

1078 Recipes

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