Best Berry Coconut No Bake Cheesecake Recipes
TRIPLE BERRY NO-BAKE CHEESECAKE
I've made many cheesecakes and enjoy them all, but they're usually time-consuming. When I first tried this recipe, my husband said it was better than the baked ones, and that was a big plus for me! -Joyce Mummau, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings (3-1/3 cups topping).
Number Of Ingredients 14
Steps:
- In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.
Nutrition Facts : Calories 432 calories, Fat 34g fat (21g saturated fat), Cholesterol 109mg cholesterol, Sodium 229mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.
ACAI BERRY NO-BAKE CHEESECAKE
Your guests will be wowed by this combination of tart pomegranate seeds, bittersweet cocoa nibs and velvety cheesecake.
Provided by maryjjohnson34
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375° F (190° C). Mix melted margarine sticks and graham crumbs well with your fingers. Place on a non-stick baking sheet and bake for 5 to 8 minutes or until nicely browned.
- 2. In a mixer, add cream cheese, lemon juice, lemon zest and condensed milk. Blend until smooth and fluffy. Add the acai powder and mix well. Remove mixture from bowl and into piping bag with a plastic spatula.
- 3. In the bottom of a glass or mason jar, add a couple tablespoons of the cookie mixture. Pipe the cream cheese mixture on top, about 1.5 inches (4 cm). Add a sprinkle of pomegranate seeds, a pinch of cookie crumbs and another bit of the cream cheese mixture. Garnish with pomegranate seeds and cocoa nibs. Repeat until all 12 glasses are filled. Refrigerate covered for 30 minutes or overnight, then serve.
Nutrition Facts : Calories 214.6, Fat 11.5, SaturatedFat 6.2, Cholesterol 35.2, Sodium 278.4, Carbohydrate 23.2, Fiber 1.1, Sugar 18.3, Protein 6
BERRY COCONUT NO-BAKE CHEESECAKE
In the height of summer, turning on the oven should be considered off limits, but we still need dessert. For that, there's the no-bake cheesecake, which has all the richness of the baked version without any of the baking. Here, Biscoff cookies add a bit of spice, which pairs beautifully with toasted coconut, and we swap the heavy cream for rich, fluffy whipped coconut cream. The topping combines cooked and fresh berries for a wonderful variety of texture and flavor. Just about any varieties will work here, so use what looks best. A combination of blueberries and blackberries or raspberries is quite nice. Be sure to plan ahead with this recipe. The cans of coconut milk need to be chilled at least overnight, and as does the finished cheesecake before it can be sliced.
Provided by Yossy Arefi
Categories cakes, dessert
Time 35m
Yield One 9-inch cake
Number Of Ingredients 15
Steps:
- Prepare the crust: In a medium skillet over medium-low heat, toast the coconut until deep golden brown while stirring constantly, 7 to 9 minutes. (Watch carefully to avoid burning.) Cool slightly.
- In a medium bowl, combine the toasted shredded coconut, Biscoff cookie crumbs (or graham cracker crumbs and brown sugar), butter and salt. Stir until well combined, then pour the mixture into a 9-inch (23-centimeter) springform pan. Use a measuring cup or flat-bottomed glass to firmly press the mixture onto the bottom and about 1 1/2 inch up the sides of the pan. Refrigerate while you make the filling.
- Prepare the filling: Turn the chilled cans of coconut milk upside-down and open them. There should be a layer of liquid visible. (If there isn't, push aside the hardened cream to reveal it.) Pour the liquid into a storage container, and save it for another use. There should be a thick layer of coconut cream remaining in the can. Scrape the coconut cream into a bowl, leaving behind any visible coconut oil, and use an electric mixer on medium-high speed to beat it until smooth and fluffy, about 1 to 2 minutes. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon juice, lemon zest and salt. Beat the mixture on low speed until combined, then turn the mixer up to medium-high and beat until just smooth, about 30 seconds. Take care not to overbeat, or the cake will not be firm enough when chilled. Add the whipped coconut cream and beat just until well combined and smooth, about 30 seconds more.
- Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours.
- Prepare the topping: Combine 1 1/2 cups of the berries, the sugar, the lemon juice and the zest in a small saucepan and crush the berries with a fork or potato masher. Cook over medium heat until thick and jammy, about 10 minutes. Cool completely, then fold in the remaining 1 1/2 cups berries. Serve each slice of cheesecake with a spoonful of berries and, if using, a sprinkle of toasted coconut chips over the top.
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