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Coconut Cheesecake No Bake Dessert

Coconut Cheesecake No Bake Dessert

  • 4 Hours, 10 Minutes
  • 8 People
  • Easy
  • Favorite

Easy no bake recipe filled with coconut cheesecake and a shortbread crust! It’s heavenly! In partnership with Crazy for Crust.

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Ingredients

  • 3 cups shredded sweetened coconut, divided
  • 1 box (3.9 ounces) instant coconut pudding mix (if you can’t find coconut pudding mix, use vanilla and add 1 teaspoon coconut extract. Can also add coconut extract to the coconut pudding mix to amp up the flavor, if you wish)
  • 1 3/4 cups nonfat milk
  • 2 boxes (5.3 ounces each) Walkers Shortbread Fingers
  • 4 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1 tub (8 ounces) Cool Whip (may substitute about 3 cups fresh whipped cream)
  • 1/4 teaspoon coconut extract, optional
Coconut Cheesecake No Bake Dessert

Method

1
Toast 1 cup of coconut in a medium skillet over low heat. Stir almost constantly until the coconut begins to brown. Remove from heat to a plate or bowl and let cool.
2
Whisk pudding and milk in a medium bowl for about 2 minutes. (There may still be some lumps from the coconut in the mix.) Set aside to firm up.
3
Make the crust: place the shortbread cookies in a large gallon size resealable bag. Seal the bag except for 1” (to allow air to escape) and roll the bag with a rolling pin to crush the cookies. There is no need to get them to a super fine crumb, some chunks may remain.
4
Reserve 1/4 cup of the crumbs for garnish, then pour the melted butter into the bag, squeezing it to work it through the crumbs. Press the crust into a 9x9 pan.
5
Place cream cheese in a large bowl. Beat it with a hand mixer for 1 minute, until it’s smooth.
6
Add the set pudding and mix until mostly no lumps remain.
7
Stir the coconut extract, if using, into the tub of Cool Whip.
8
Mix half the tub of Cool Whip into the pudding mixture, along with 2 cups of coconut. Spread over crust.
9
Top with remaining whipped topping and sprinkle with reserved crushed cookies and toasted coconut.
10
Cover and chill for at least 4 hours before serving. This will last in the refrigerator for up to 3 days.

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