No-bake coconut cheesecake is creamy, delicious and full of shredded coconut. You don’t even need a mixer to make it! A coconut’s lover dream!

This post is a collaboration with ALLNUTRITION. Use my code “MYKHAILAEATS” for a discount. You can use it for Slovakia and Czech republic.

Ingredients:

• 200 g butter cookies
• 130 g melted butter
• 3 tbsps shredded coconut
• 60 g regular granulated sugar

Coconut Cheesecake

• 700 g mascarpone room temp
• 6 tbsps NUTLOVE Coco Crunch
• 200 ml whipping cream
• 1 tsp vanilla syrup
• 5 tbsps shredded coconut
• juice from 1 lemon
• 1 ½ tbsp greek yoghurt
• 50 g regular granulated sugar

No-bake coconut cheesecake is creamy and filled with shredded coconut. A delicious dessert with mascarpone cream that doesn’t need an oven. You need to keep it in the fridge for a few hours to experience the true deliciousness of this cake. 

HOW TO MAKE No-bake Coconut Cheesecake:

Cheesecake crust

Crush the butter cookies in a food processor until the consistency of flour. Mix them with melted butter and shredded coconut. Push the crumbs down with a glass. Keep it in the fridge or freezer until the cream is made.

Cream

Cream the room-temperature mascarpone with NUTLOVE coco crunch, shredded coconut, lemon juice and sugar. Mix well until it’s fully creamy and combined.

In another bowl, mix the whipping cream. Be careful and do not over-mix the whipped cream. Add the whipped cream to the cheesecake mix with a spatula. Gently fold in. Pour the mixture into the crust.

Keep in the fridge for at least 6 hours or overnight.

WOULD YOU LIKE TO TRY MORE DESSERTS?

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