Coconut No Bake Cheesecake
  • 2-8 oz packages cream cheese
  • 2/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon coconut baking emulsion
  • 1/2 cup heavy cream
  • 1/2 cup coconut
  • crust
  • 1 cup graham cracker crumbs
  • 1/4 cup toasted coconut
  • 3T butter
  • 1/4 cup toasted coconut for top
  1. Make crust
  2. place graham cracker crumbs in a bowl with toasted coconut and butter and mix with a fork or pastry cutter until it resembles coarse crumbs.(Add an additional tablespoon if it's dry, it should be moist)
  3. Press crust into pie place evenly and smoothly.
  4. With mixer beat, cream cheese until creamy.
  5. add in powdered sugar and mix.
  6. add vanilla and coconut extract, heavy cream.
  7. mix in coconut.
  8. Pour cheesecake mixture into pie crust.
  9. Top with toasted coconut.
  10. Chill 4 hours.
I love coconut baking emulsion.
Baking emulsions are flavors suspended in a water base vs an alcohol base and taste delicious. I use LorAnn's baking emulsions. They are available online at their store or amazon. I often find them in cake and baking supply stores, Ross, Tj Maxx, Home Goods. If you are unable to locate it. By all means use coconut extract.
Recipe by Created by Diane at