I have prepared this coconut cheesecake several times, especially when I want something quick, no-bake, yet still substantial. This recipe has no unnecessary complications and doesn’t take all day. Usually, I make it in the evening and leave it to chill overnight, and the next day it’s ready to slice.
Quick Info
Total time: 30 minutes preparation + 4-5 hours chilling
Servings: 10-12
Difficulty: easy
Ingredients
Crust:
180 g digestive biscuits
100 g butter
Filling:
500 g cream cheese (like Philadelphia)
350 ml coconut milk (unsweetened, well mixed before measuring)
120 g sugar
15 g gelatin granules (or sheets)
Seeds from 1 vanilla pod
Topping:
3-4 tablespoons desiccated coconut
Instructions
1. I crush the digestive biscuits as finely as possible. I usually put them in a bag and crush them with a rolling pin. I melt the butter and add it over the biscuits. I mix well to moisten everything.
2. I line the base of a springform pan (20-22 cm diameter) with parchment paper. I put the biscuits in the pan and press them firmly with the back of a spoon. I don’t press too much on the edges, just enough for it to be even. I put the pan in the fridge for 30 minutes.
3. In a large bowl, I put the cream cheese, 320 ml of the coconut milk (I save the rest for the gelatin), sugar, and vanilla seeds. I mix for 2-3 minutes until smooth. The cheese should be at room temperature for easy incorporation.
4. I hydrate the gelatin: I pour cold water over the granules just enough to cover them well, and let it sit for 10 minutes. Meanwhile, I heat (but do not boil) the remaining 30 ml of coconut milk. When the gelatin is swollen, I add it to the warm milk and stir until completely dissolved.
5. I pour the dissolved gelatin over the cream cheese and quickly mix with a hand mixer on low speed until everything is incorporated. There should be no lumps or gelatin strands.
6. I take the crust out of the fridge and pour the cheese mixture over it. I level it with a spatula. I put it in the fridge for at least 4 hours, usually leaving it overnight.
7. When set, I sprinkle desiccated coconut on top before serving.
Why I make this recipe often
Coconut cheesecake is easy to make, requires no baking, and keeps well for a few days. You can easily adapt it, and the texture is always substantial and creamy. It’s suitable for any season and doesn’t require hard-to-find ingredients.
Tips
- Do not heat the gelatin directly over the flame. Use only warm liquid; otherwise, it may lose its effect.
- The coconut milk must be homogenized – if the solid part is separated, mix it well before measuring.
- If you want perfect slices, wipe the knife after each cut.
- Let the cheese sit out of the fridge for at least 30 minutes before using it. This way, it will incorporate more easily.
- You can use wholemeal or graham crackers for a more neutral taste.
Substitutes
- Philadelphia cheese can be replaced with another cream cheese, as long as it’s fatty and without whey.
- Sugar can be adjusted to taste or replaced with a sweetener.
- Digestive biscuits can be swapped for any popular biscuits (without cream).
- Coconut milk can be replaced with unsweetened liquid cream if you don’t want a coconut flavor.
Variations
- For an extra flavor boost, add a bit of grated lemon or lime zest to the filling.
- You can add a thin layer of fruit jam or mango puree between the crust and filling.
- For texture, add coconut flakes to the filling, not just on top.
- Instead of a classic crust, try a base made of nuts and dates for a gluten-free version.
Serving Ideas
- It pairs well with fresh fruits on top, like slices of kiwi or passion fruit.
- It can be served with red fruit sauce or melted dark chocolate.
- Cut it into small cubes for dessert platters at events.
Frequently Asked Questions
Can I use gelatin sheets instead of granules?
Yes, 15 g of gelatin sheets can be hydrated according to the package instructions, then dissolved just like granules in the warm coconut milk.
Can I make the recipe with mascarpone instead of cream cheese?
You can use half mascarpone, half cream cheese. Just using mascarpone will make it richer and a bit softer.
What if I don’t have a vanilla pod?
You can use 1 teaspoon of natural vanilla extract or vanilla sugar. The flavor won’t be as intense, but it works.
How do I prevent the cream from curdling when I add the gelatin?
Make sure the gelatin is completely dissolved and add it gradually while mixing immediately. If the cheese is too cold, small lumps may form.
Can I freeze the cheesecake?
I do not recommend freezing; the texture changes, and the cream can become spongy when thawed.
Nutritional Values
Approximately, per slice (out of 12):
Calories: 330 kcal
Protein: 5 g
Fat: 23 g
Carbohydrates: 25 g
Fiber: 1 g
Sugar: 14 g
The figures are approximate and may vary depending on the type of ingredients.
Storage and Reheating
Coconut cheesecake can be stored covered in the fridge for up to 4 days. It does not need reheating. If you want to slice it more easily, let it sit for 5 minutes at room temperature before cutting. The coconut on top should only be added before serving; otherwise, it may become soggy.
Quick Info
Total time: 30 minutes preparation + 4-5 hours chilling
Servings: 10-12
Difficulty: easy
Ingredients
Crust:
180 g digestive biscuits
100 g butter
Filling:
500 g cream cheese (like Philadelphia)
350 ml coconut milk (unsweetened, well mixed before measuring)
120 g sugar
15 g gelatin granules (or sheets)
Seeds from 1 vanilla pod
Topping:
3-4 tablespoons desiccated coconut
Instructions
1. I crush the digestive biscuits as finely as possible. I usually put them in a bag and crush them with a rolling pin. I melt the butter and add it over the biscuits. I mix well to moisten everything.
2. I line the base of a springform pan (20-22 cm diameter) with parchment paper. I put the biscuits in the pan and press them firmly with the back of a spoon. I don’t press too much on the edges, just enough for it to be even. I put the pan in the fridge for 30 minutes.
3. In a large bowl, I put the cream cheese, 320 ml of the coconut milk (I save the rest for the gelatin), sugar, and vanilla seeds. I mix for 2-3 minutes until smooth. The cheese should be at room temperature for easy incorporation.
4. I hydrate the gelatin: I pour cold water over the granules just enough to cover them well, and let it sit for 10 minutes. Meanwhile, I heat (but do not boil) the remaining 30 ml of coconut milk. When the gelatin is swollen, I add it to the warm milk and stir until completely dissolved.
5. I pour the dissolved gelatin over the cream cheese and quickly mix with a hand mixer on low speed until everything is incorporated. There should be no lumps or gelatin strands.
6. I take the crust out of the fridge and pour the cheese mixture over it. I level it with a spatula. I put it in the fridge for at least 4 hours, usually leaving it overnight.
7. When set, I sprinkle desiccated coconut on top before serving.
Why I make this recipe often
Coconut cheesecake is easy to make, requires no baking, and keeps well for a few days. You can easily adapt it, and the texture is always substantial and creamy. It’s suitable for any season and doesn’t require hard-to-find ingredients.
Tips
- Do not heat the gelatin directly over the flame. Use only warm liquid; otherwise, it may lose its effect.
- The coconut milk must be homogenized – if the solid part is separated, mix it well before measuring.
- If you want perfect slices, wipe the knife after each cut.
- Let the cheese sit out of the fridge for at least 30 minutes before using it. This way, it will incorporate more easily.
- You can use wholemeal or graham crackers for a more neutral taste.
Substitutes
- Philadelphia cheese can be replaced with another cream cheese, as long as it’s fatty and without whey.
- Sugar can be adjusted to taste or replaced with a sweetener.
- Digestive biscuits can be swapped for any popular biscuits (without cream).
- Coconut milk can be replaced with unsweetened liquid cream if you don’t want a coconut flavor.
Variations
- For an extra flavor boost, add a bit of grated lemon or lime zest to the filling.
- You can add a thin layer of fruit jam or mango puree between the crust and filling.
- For texture, add coconut flakes to the filling, not just on top.
- Instead of a classic crust, try a base made of nuts and dates for a gluten-free version.
Serving Ideas
- It pairs well with fresh fruits on top, like slices of kiwi or passion fruit.
- It can be served with red fruit sauce or melted dark chocolate.
- Cut it into small cubes for dessert platters at events.
Frequently Asked Questions
Can I use gelatin sheets instead of granules?
Yes, 15 g of gelatin sheets can be hydrated according to the package instructions, then dissolved just like granules in the warm coconut milk.
Can I make the recipe with mascarpone instead of cream cheese?
You can use half mascarpone, half cream cheese. Just using mascarpone will make it richer and a bit softer.
What if I don’t have a vanilla pod?
You can use 1 teaspoon of natural vanilla extract or vanilla sugar. The flavor won’t be as intense, but it works.
How do I prevent the cream from curdling when I add the gelatin?
Make sure the gelatin is completely dissolved and add it gradually while mixing immediately. If the cheese is too cold, small lumps may form.
Can I freeze the cheesecake?
I do not recommend freezing; the texture changes, and the cream can become spongy when thawed.
Nutritional Values
Approximately, per slice (out of 12):
Calories: 330 kcal
Protein: 5 g
Fat: 23 g
Carbohydrates: 25 g
Fiber: 1 g
Sugar: 14 g
The figures are approximate and may vary depending on the type of ingredients.
Storage and Reheating
Coconut cheesecake can be stored covered in the fridge for up to 4 days. It does not need reheating. If you want to slice it more easily, let it sit for 5 minutes at room temperature before cutting. The coconut on top should only be added before serving; otherwise, it may become soggy.