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No-Bake Coconut Cheesecake

June 2, 2013

20130511 Coconut Cheesecake 04

I stumbled across a recipe for a no-bake coconut cheesecake on Pinterest the other day. The recipe looked like a delicious (and unusual) mix with some goat cheese and coconut milk added into the more standard ingredients. I adapted it the other day while D was in town. We really liked that is was extra creamy and a little tangy compared to many of the super sweet cheesecakes you find in the market.

You will need:

  • 2 c graham cracker crumbs
  • 1 T cinnamon
  • 4 T butter, melted
  • 8 oz cream cheese, at room temperature
  • 6 oz goat cheese, at room temperature
  • 1/2 c sweetened condensed milk
  • 1/4 c lite coconut milk
  • 1 t vanilla extract
  • 1/2 t almond extract, scant
  • 1/2 c almond flakes, toasted

Then you will…

  1. Preheat oven to 350 degrees. Lightly grease a 9-inch pie plate with non-stick cooking spray.
  2. In a small bowl, stir together the graham cracker crumbs with the cinnamon. Mix in the melted butter.
  3. Press the mixture into the pie plate to cover the bottom evenly and go about half-way up the sides.
  4. Bake about 10-12 minutes or until just starting to brown.
  5. Allow crust to cool.
  6. Next mix together the filling. This works best with a food processor or electric mixer, but could be done by hand.
  7. Mix together the cream cheese and goat cheese until thoroughly mixed and very smooth.
  8. With the mixer running, pour in the condensed milk and coconut milk plus the extracts.  Allow to run until completely smooth and mixed.
  9. Pour the filling into the prepared crust.
  10. Allow to set in the fridge for about 5 hours or until firm.
  11. Before serving, top with the toasted coconut.

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