If you’re a fan of cheese and coconut, this No-Bake Coconut Cookie Cheesecake recipe is perfect for you. With a mild flavor and creamy texture, this cheesecake will delight everyone in your home. Plus, you won’t need to turn on the oven, making it ideal for hot summer days.

Ingredients:

• 200 grams of Coconut Cookies
• 100 grams of melted butter
• 500 grams of cream cheese
• 200 grams of sugar
• 4 eggs
• 1 teaspoon of vanilla extract
• Grated coconut for decoration

Preparation:

1. Crush the Coconut Cookies in a food processor or place them in a bag and flatten them with a rolling pin until finely crushed.
2. In a bowl, mix the crushed cookies with melted butter until you have a homogeneous mixture.
3. Line the bottom of a removable mold with the cookie mixture and press firmly to compact it. Place the mold in the refrigerator while you prepare the filling.
4. In another bowl, beat the cream cheese with sugar until smooth and free of lumps.
5. Add the eggs one by one, beating well after each addition. Add the vanilla extract and mix again.
6. Pour the cream cheese mixture over the cookie base in the mold and smooth the surface with a spatula.
7. Decorate the cheesecake with grated coconut and refrigerate for at least 4 hours, or until firm.

And there you have it! You now have a delicious No-Bake Coconut Cookie Cheesecake to enjoy on any occasion. This recipe is very easy to make, and I assure you it will be a success.

Difficulty and Preparation Time:

This No-Bake Coconut Cookie Cheesecake recipe has low difficulty and a preparation time of approximately 30 minutes, plus refrigeration time.

Utensils Used:

For this recipe, you’ll need a food processor or a bag and a rolling pin to crush the Coconut Cookies, a bowl to mix the ingredients, and a removable mold for baking the cheesecake.

Serving Size:

This No-Bake Coconut Cookie Cheesecake recipe serves approximately 8 people, depending on portion size.