Coconut Cheesecake No Bake Dessert
If you’re into coconut desserts, then this recipe for Coconut Cheesecake No Bake Dessert is a must try. It is an easy coconut flavored cheesecake that comes together in no time. First, you have a super buttery crust made with Walker's shortbread, then a delicious coconut flavored pudding that is combined with cream cheese with a delicious layer of Cool Whip on top. Since this recipe does not add any extra sugar apart from sweetened coconut flakes, it is better that you do not substitute it with unsweetened flakes. If you are not able to find Walker's shortbread, you can use other alternatives like Graham cracker crust. Some other types of crusts like ‘Digestive’ or ‘Rich Tea biscuits’, ladyfingers, Milk Arrowroots, Oreo crackers, Vanilla wafers, soda crackers, etc. are also good options and will not change the taste in this recipe. Quick no bake desserts are a wonderful option when you don’t have the time to bake or have a special event planned at the last minute. Cheesecake also gains flavor as it ages in the fridge, so it is a good idea to make this dessert ahead of time.
Since this recipe uses instant pudding mix, it's easy to make it once you follow the instructions on the box. While it is true that most instant puddings will not need any cooking, you still need to make sure that the pudding mixture is thick enough. The best way to make an instant pudding thick is by adding four ounces of softened cream cheese to the mixture and follow the directions on the pudding box as usual. This step will help the pudding from turning runny in texture. Ideally, the pudding should be able to set up as soon as it is mixed without even letting it sit in the fridge. If you prefer vegan alternatives, the best option is to stick to coconut cream instead of almond or soy milk because that might change the taste and texture of this recipe. If you wish to make coconut pudding from scratch, it is very easy to do it. All you need is eggs, coconut or plain milk, cornstarch and sugar. Just beat them together on the stove top and cook until it thickens. Then add shredded coconut once the pudding is cooked. You’ll begin to smell how deliciously coconutty and fresh this pudding will start to smell all in under fifteen minutes. Making homemade pudding will not only taste better but a healthier option compared to instant pudding mix that has artificial flavors and not to mention preservatives.
In the place of ‘Cool Whip’, you can also beat together heavy whipping cream and cane sugar. The result will be the same if not better because Cool Whip is known to have preservatives that aren’t exactly good if consumed in excess. To make the whipped cream extra firm, add a tablespoon of instant vanilla pudding if you want. Adding instant vanilla pudding to the cream changes its texture a bit better and prevents it from getting runny in recipes that call for Cool Whip.
Thank you to Dorothy at the Crazy For Crust food blog for sharing with us this easy recipe for Coconut Cheesecake No Bake Dessert recipe. Do visit Dorothy’s blog for more simple dessert recipes or Quick no bake desserts. You might want to add this coconut cheesecake recipe to your list of best coconut desserts and keep it handy for future. Simple dessert recipes such as this one are meant to be cherished amongst all the dessert lovers. Enjoy a slice of this creamy coconut goodness today!
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