CW Florida Quarantine Cookbook

Cassandra Skevis | Fort Lauderdale No-Bake Coconut Cheesecake

Prep Time: 10 Min. | Cook Time: 20 Min. | Makes 6-8 servings

Ingredients

FOR THE CRUST 1 & 3/4 cups (198g) vanilla wafer crumbs 5 tablespoons (70g) unsalted butter, melted FOR THE CHEESECAKE 16 ounces (454g) cream cheese, at room Temperature 3/4 cup (150g) granulated sugar 1/2 teaspoon vanilla extract 1 cup (237ml) heavy cream 2 cups (170g) sweetened shredded coconut, toasted

Preparation

TO MAKE THE CRUST If baking the crust, preheat oven to 350°F Combine the cookie crumbs and butter until thoroughly combined. Press into the bottom and up the sides of a 9-inch pie or tart pan. Place the pan in the refrigerator or bake for 10 minutes then allow to cool. TO MAKE THE FILLING Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until thoroughly combined and smooth.

Place the cream in a separate bowl. Using an electric mixer with a whisk attachment, whip the cream on high speed until soft peaks form. Fold about 1/3 of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream, mixing just until combined. Gently mix in about half of the coconut. Transfer the filling to the prepared crust, and spread evenly. Scatter the remaining coconut over the top of the filling. Refrigerate at least 4 hours before serving.

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