This no-bake coconut cheesecake is the perfect dessert for when you want something indulgent yet easy to prepare. With a creamy filling made from cream cheese, labneh, and whipped cream, this cheesecake has a rich yet light texture. The addition of white chocolate and coconut gives it a tropical twist that pairs beautifully with the buttery biscuit base. Best of all, you don’t need to turn on the oven—just mix, chill, and enjoy!
Why You’ll Love This Recipe
This recipe is a great choice for those who love creamy desserts with a hint of tropical flavor. The combination of cream cheese and labneh makes the filling smooth and rich, while the coconut adds texture and a refreshing flavor. The white chocolate adds a touch of sweetness, balancing the slight tang from the cream cheese. It’s a perfect make-ahead dessert, as it needs a few hours to set in the fridge, making it great for entertaining. Plus, the no-bake aspect makes it quick and easy to prepare.
Perfect Occasion
This no-bake coconut cheesecake is perfect for summer gatherings, birthdays, or any time you want a cool, refreshing dessert. It’s a great dessert for warm weather when you want to avoid baking but still crave something sweet and satisfying. Serve it at dinner parties, barbecues, or family get-togethers, and watch as everyone enjoys the light and tropical flavors. Since it needs to chill for a few hours, it’s an excellent make-ahead option when you want to plan ahead for guests.
Decoration Tips
For a beautiful finish, sprinkle extra shredded coconut on top of the cheesecake before serving. You can also drizzle some melted white chocolate or garnish with fresh berries or fruit slices to add color and flavor. If you want to enhance the tropical theme, add some toasted coconut flakes for extra crunch or top with a dollop of whipped cream. A few mint leaves would add a nice pop of color and freshness to this creamy dessert.
Ingredients for the Cheesecake Filling:
- 150g cream cheese (or spreadable cheese, mascarpone also works)
- 150g labneh cheese
- 200ml heavy cream (38% fat)
- 40g powdered sugar (2 heaping tablespoons)
- 150g white chocolate (melted with 1 tablespoon of vegetable oil)
- 40g shredded coconut (about 4 heaping tablespoons)
For the Base:
- 1½ packets of digestive biscuits (about 200g)
- 60g melted butter (about 3 tablespoons)
Instructions:
- Prepare the Base:
Crush the digestive biscuits in a food processor until finely ground. Add the melted butter and blend again until the mixture resembles wet sand. Press the biscuit mixture into the base of a 20x20cm springform pan, spreading it evenly and pressing firmly. Place the pan in the fridge to chill while you prepare the filling. - Whip the Cream:
In a bowl, whip the heavy cream until it forms stiff peaks. Once whipped, place the cream in the fridge to chill. - Prepare the Cheesecake Filling:
In a separate bowl, combine the cream cheese, labneh, and powdered sugar. Beat with a whisk or an electric mixer until smooth and creamy. Add the melted white chocolate (make sure it’s slightly cooled) and mix until fully combined. Gently fold in the whipped cream and shredded coconut with a spatula until well incorporated. - Assemble the Cheesecake:
Pour the cheesecake filling over the prepared biscuit base, spreading it evenly with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours to set. If you’re short on time, you can place it in the freezer for 2 hours. - Serve and Enjoy:
Once the cheesecake has set, remove it from the fridge or freezer and slice it into servings. Garnish with extra shredded coconut, melted white chocolate, or your favorite toppings.
Enjoy!
