No Bake Coconut Cherry Cheesecake

Karlie's Kitchen
by Karlie's Kitchen
8 Slices
4 hr 20 min

Let me set the scene.


It's a Saturday afternoon before I'm hosting a dinner party for my husband's work colleagues. I open my pantry to take out the ingredients to make a black Forrest cake . . . only to realized I'm completely out of cocoa powder 🤦‍♀️


"No problem", I tell myself and think I'll make a baked cheesecake instead only to realize in my grocery pick up order that instead of ordering 3 blocks of cream cheese . . . I only got one. COOL.


After a slight freak out and rummaging through my pantry, I looked at the cherry pie filling, whipping cream, pie crust and coconut and decide to wing it.


And voila - meet my no bake coconut cherry cheesecake! What a happy accident this turned out to be as I've made this recipe a handful of times now and it is so delicious, creamy yet has the lightest consistency and is just so delicious.


Hope you enjoy this one!

Piping your whipped cream is SO extra and I love it!

No Bake Coconut Cherry Cheesecake
Recipe details
  • 8  Slices
  • Prep time: 20 Minutes Cook time: 4 Hours Total time: 4 hr 20 min
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Ingredients
  • 1 premade graham cracker crust
  • 2 cups heavy whipping cream
  • 2 tsp vanilla extract, divided
  • 4 Tbsp white sugar, divided
  • 2 cups cherry pie filling
  • 8 oz. cream cheese, softened
  • 1/4 cup toasted coconut
Instructions
Before you begin, place beaters and mixing bowl in the freezer for at least 15 minutes.
Take out beaters & bowl from the freezer. Begin by heavy cream to mixing bowl and beating until soft peaks form (about 4-5 minutes). Add in 1 teaspoon of vanilla and extract and 1 tablespoon of sugar and beat for 1 more minute until whipped cream is stiff. Transfer to small mixing bowl and set aside.
Using the same beaters & bowl from before, add in softened cream cheese, remaining sugar and remaining vanilla. Begin mixing on medium until smooth (about 3-4 minutes).
To the cream cheese mixture, use a whisk to incorporate half of the whipped cream until combined. Leave the remaining whipped cream in the bowl.
Spoon mixture into prepared graham cracker crust and spread out evenly. Top the pie with the remaining whipped cream. I used a piping bag/tip to add some fun designs on mine! Cover and allow to set up in the fridge for at least 4 hours (but overnight is best).
When ready to serve, sprinkle the pie with toasted coconut and spoon cherry pie filling evenly over the top of each slice. Serve cold and enjoy!
Tips
  • To toast your coconut - place coconut in a single layer in a frying pan over medium heat. Stir coconut every few minutes until mostly golden brown and toasted, about 4-5 minutes.
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