Probably my new favorite sweet thing. This takes a classic no-bake cheesecake for durability and convenience and mixes it with the classic coconut cream pie for the perfect, creamy, and delicate no bake cheesecake dessert for the holidays! Skip the butter-loaded, heavy cream filled, and higher fat coconut cream pies for something a little lighter, still creamy and absolutely satisfying. It has warmth, crunch, buttery and delicious, and all well being filled with a silky coconut cream filling that melts in your mouth with the toasted coconut flake topping.
I wanted to make something a little healthier for a holiday dessert, all well being easy to make. The holidays are already busy and making a fancy dessert is something that makes any event more special. But, let's be honest, hours of baking, for something that could go wrong… this no-bake cheesecake is meant to be easier, less sugar, swap of healthier fats, and no heavy cream - you're welcome!
Ingredients
Filling -
Full-fat cream cheese
Honey
Lite coconut milk
White chocolate (I use sugar free chocolate chips)
Lemon juice
Pure coconut extract
Crust -
Graham cracker crumbs (crushed finely)
Coconut flakes (sweetened or unsweetened)
Avocado oil or olive oil
Unsalted butter, melted
Honey
Coconut extract
Optional Topping -
Toasted coconut flakes (I broil mine in the oven for 1-2 minutes for the toasted part)
How to Make this No-Bake Coconut Cheesecake
Step #1 - Make the crust: In a large bowl add all the crust ingredients and stir to combine—graham crackers, coconut flakes, oil, butter, honey, and coconut extract. Pour into a 9-10 inch glass or metal pie dish. Pack the crust into the bottom and edges tightly to help the crust from falling apart when you cut into it; use a measuring cup or a spoon to press the crust in tightly. Place in the freezer for 10-15 minutes while you make the filling.
Step #2 - Make the filling: In the bowl of a stand mixer fitted with a whisk attachment or using a handheld mixer, place the room temperature cream cheese and whip until light and creamed, about 1 minute. Add the honey and whisk on medium-high until creamed together and fluffy. Add the melted white chocolate, lite coconut milk, lemon juice, and coconut extract. Mix again on medium speed and then high speed to incorporate and create a nice and creamy coconut cheesecake filling, about 1 minute. Honestly, just keep whipping until no lumps remain!
Step #3 - Build your cheesecake: Remove the cheesecake crust from the freezer and pour the filling into the center, using a spatula or spoon to smooth out into an even layer over the crust bottom and create a smooth cheesecake top. Place the toasted coconut flakes on top, spreading evenly over the whole cheesecake.
Step #4 - Chill: Wrap your cheesecake with plastic wrap and place it into the refrigerator for at least 3 hours. I like to refrigerate overnight for the best thicker consistency! (Note: served chilled—it’s the best this way, set up and creamy/dreamy!)
Recipe Health Notes & Nutrition
I created this recipe to give you all the holiday comfort of a traditional dessert with a much lighter, nutrient-conscious profile, this is what we got:
Better-For-You Fats: The crust is made with less butter and swaps half of it for heart-healthy olive or avocado oil, supplying beneficial monounsaturated fatty acids. Using lite coconut milk also keeps the saturated fat content lower than traditional heavy-cream-heavy recipes.
Refined Sugar-Sweetened Free: There is no added refined white sugar here; sweetness comes purely from natural honey (and optional sugar-free white chocolate chips), which contains trace antioxidants and has a lower glycemic impact than processed white sugar.
Real Coconut Flavor: Utilizing real coconut extract and coconut flakes gives you that rich, tropical flavor while naturally keeping heavy dairy fats at bay.
Key Vitamins & Minerals:
Honey provides trace amounts of bioactive plant compounds and antioxidants.
Lemon juice delivers a boost of Vitamin C, supporting immune function and collagen synthesis.
Dairy elements (Cream Cheese) supply calcium and phosphorus for bone health, alongside protein to help keep your blood sugar balanced compared to standard high-carb desserts.
Helpful Recipe Tips
I’ve made this cheesecake with both unsweetened and sweetened coconut flakes, and honestly both are delicious. Unsweetened gives you a softer, less sweet cake, while the sweetened is nice because it browns nicely for the top and adds a soft sweetness without adding too much refined added sugar. If you want to keep it 100% sugar free opt for the unsweetened, but if not, the sweetened used in moderation in this recipe adds a nice flavor balance.
Lite coconut milk adds less fat to this recipe, which it needs! I don’t recommend using full-fat; you don’t need it, the cheesecake filling is creamy enough.
Use a light honey (in color)—this creates the sweetness without too much depth of molasses or heaviness this cheesecake doesn’t need.
I crush my graham crackers in a food processor, but you can also put them in a large zip-lock bag and smash with a rolling pin or something heavy to create fine crumbs.
Make sure your cream cheese is room temperature for a smooth cheesecake filling with zero lumps. Whip everything nicely together!
Coconut & Cream No-Bake Cheesecake
Probably my new favorite sweet thing. This takes a classic no-bake cheesecake for durability and convenience and mixes it with the classic coconut cream pie for the perfect, creamy, and delicate no bake cheesecake dessert for the holidays! Skip the butter-loaded, heavy cream filled, and higher fat coconut cream pies for something a little lighter, still creamy and absolutely satisfying.
Ingredients
Instructions
- Make the crust: In a large bowl add all the crust ingredients and stir to combine—graham crackers, coconut flakes, oil, butter, honey, and coconut extract. Pour into a 9-10 inch glass or metal pie dish. Pack the crust into the bottom and edges tightly to help the crust from falling apart when you cut into it; use a measuring cup or a spoon to press the crust in tightly. Place in the freezer for 10-15 minutes while you make the filling.
- Make the filling: In the bowl of a stand mixer fitted with a whisk attachment or using a handheld mixer, place the room temperature cream cheese and whip until light and creamed, about 1 minute. Add the honey and whisk on medium-high until creamed together and fluffy. Add the melted white chocolate, lite coconut milk, lemon juice, and coconut extract. Mix again on medium speed and then high speed to incorporate and create a nice and creamy coconut cheesecake filling, about 1 minute. Honestly, just keep whipping until no lumps remain!
- Build your cheesecake: Remove the cheesecake crust from the freezer and pour the filling into the center, using a spatula or spoon to smooth out into an even layer over the crust bottom and create a smooth cheesecake top. Place the toasted coconut flakes on top, spreading evenly over the whole cheesecake.
- Chill: Wrap your cheesecake with plastic wrap and place it into the refrigerator for at least 3 hours. I like to refrigerate overnight for the best thicker consistency! (Note: served chilled—it’s the best this way, set up and creamy/dreamy!)
Notes
- I’ve made this cheesecake with both unsweetened and sweetened coconut flakes, and honestly both are delicious. Unsweetened gives you a softer, less sweet cake, while the sweetened is nice because it browns nicely for the top and adds a soft sweetness without adding too much refined added sugar. If you want to keep it 100% sugar free opt for the unsweetened, but if not, the sweetened used in moderation in this recipe adds a nice flavor balance.
- Lite coconut milk adds less fat to this recipe, which it needs! I don’t recommend using full-fat; you don’t need it, the cheesecake filling is creamy enough.
- Use a light honey (in color)—this creates the sweetness without too much depth of molasses or heaviness this cheesecake doesn’t need.
- I crush my graham crackers in a food processor, but you can also put them in a large zip-lock bag and smash with a rolling pin or something heavy to create fine crumbs.
- Make sure your cream cheese is room temperature for a smooth cheesecake filling with zero lumps. Whip everything nicely together!
Nutrition Facts
Calories
340Fat
20 gSat. Fat
13 gCarbs
40 gFiber
3 gNet carbs
37 gSugar
27 gProtein
3 gSodium
140 mgCholesterol
20 mg*Nutritional values and percentages are estimates based on a standard 2,000-calorie daily diet. Your daily values may be higher or lower depending on your individual calorie needs and activity levels.
