Summertime No-Bake Coconut Cheesecake

Buttery shortbread and light coconut flavors combine in this easy, no-bake dessert
Editor

With the warmer weather on its way, avoid overheating in the kitchen with this “no-oven-required” coconut cheesecake.

This recipe is courtesy of Walkers Shortbread.

6
Servings
1170
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Cups  shredded coconut
  • 4  Ounces  instant coconut pudding mix
  • 1 3/4  Cup  milk
  • 10  Ounces  shortbread, such as Walkers shortbread fingers
  • 4  Tablespoons  unsalted butter, melted
  • 8  Ounces  cream cheese, softened
  • 3  Cups  whipped cream

Directions

In a medium skillet over a low heat, toast 1 cup of the shredded coconut. Stir almost constantly until the coconut begins to turn golden. Remove from the heat, and set aside to cool.

In a medium bowl, mix together the pudding mix and the milk until fairly smooth. This will take about 2 minutes. Set aside to firm up.

Place the shortbread in a resealable bag. Allow the air to escape from the bag, and roll over the bag with a rolling pin to crush the cookies. Keep rolling until all the cookies are broken up. Separate out ¼ cup of the crumbs, then pour the melted butter into the bag. Shake and squeeze the bag to coat the crumbs in butter. Press the buttered crumbs into a 9”x9” pan, to form a crust.

Place cream cheese in a large bowl. With a hand mixer, beat the cream cheese for 1 minute, until it’s light and smooth. Add the set pudding and beat until no lumps remain.

Mix half the whipped cream, and the 2 untoasted cups of coconut into the pudding mixture. Spread over the crust. Top with the remaining whipped cream, shortbread crumbs, and toasted coconut.

Cover and chill for at least 4 hours before serving.

Nutritional Facts

Total Fat
82g
100%
Sugar
75g
83%
Saturated Fat
55g
100%
Cholesterol
103mg
34%
Carbohydrate, by difference
102g
78%
Protein
13g
28%
Vitamin A, RAE
341µg
49%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
223mg
22%
Choline, total
57mg
13%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Fluoride, F
4µg
0%
Folate, total
58µg
15%
Iron, Fe
4mg
22%
Magnesium, Mg
100mg
31%
Manganese, Mn
3mg
100%
Niacin
2mg
14%
Pantothenic acid
2mg
40%
Phosphorus, P
496mg
71%
Riboflavin
1mg
91%
Selenium, Se
26µg
47%
Sodium, Na
751mg
50%
Vitamin D (D2 + D3)
2µg
13%
Water
170g
6%
Zinc, Zn
3mg
38%

Summer Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Summer Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.