Yields:
10 - 12 serving(s)
Prep Time:
1 hr 15 mins
Total Time:
13 hrs
Jump to recipe
This no-bake Easter cheesecake is the perfect dessert for adding a little springtime magic to your celebration. Imagine a buttery coconut-graham cracker crust, a creamy filling speckled with crushed chocolate eggs, and the most adorable chocolate-coconut nests perched on top. It's just as pretty as it is delicious. The best part? No oven required! That means you can save precious space for your glazed ham and Easter side dishes while this beauty chills out and sets up in the fridge. Even better, you can make this cheesecake a day or two in advance, leaving you with one less thing to worry about on the big day.
Find more festive Easter desserts and cheesecake recipes here!
Are coconut milk and coconut cream the same thing?
No, both are made from coconut meat and water, but coconut cream is thicker, richer, and has a higher fat content than coconut milk. You'll also want to avoid cream of coconut for this cheesecake. A central ingredient in tropical drinks like piña coladas, it's too sweet and syrupy. Stick with canned unsweetened coconut cream for this recipe.
What makes a no-bake cheesecake set up?
Many no-bake cheesecakes rely on gelatin to firm up, but for this recipe, a simple trio of cream cheese, powdered sugar, and whipped cream does the trick. The cream cheese creates that classic creamy, slightly dense cheesecake base, while the starch in the powdered sugar helps stabilize the mixture. The real hero, though, is the whipped cream. This longtime champion of no-bake desserts gives the cheesecake its light, airy texture without the need for baking. It's also important to refrigerate the cheesecake for at least 12 hours so the filling has a chance to set up.
How long does Easter cheesecake last?
This no-bake Easter cheesecake will keep for up to 5 days when tightly wrapped or stored in an airtight container in the refrigerator. It also freezes well for up to 3 months. Wrap it tightly in a layer plastic, then a layer of foil, or place it in a freezer-safe container. Let it thaw overnight in the refrigerator before serving, or thaw individual slices at room temperature for 30 to 45 minutes. For the best presentation, add the chocolate-coconut nests after thawing to keep them crisp and fresh. The nests will stay fresh for up to 2 weeks in an airtight container at room temperature.
Advertisement - Continue Reading Below
Ingredients
For the Crust:
- 2 cups
sweetened shredded coconut
- 12
sheets graham crackers
- 10 Tbsp.
salted butter, melted
Nonstick cooking spray
For the Filling:
- 3
(8-ounce) packages cream cheese, at room temperature
- 1 cup
powdered sugar
- 1/2 cup
unsweetened coconut cream, whisked
- 3/4 tsp.
coconut extract
- 8 oz.
(64 pieces) candy-coated chocolate eggs (such as Cadbury Mini Eggs), crushed (a heaping cup)
- 1 1/4 cups
heavy cream
For the Nests:
- 1/2 cup
milk chocolate chips (3 ounces)
- 3 oz.
(24 pieces) candy-coated chocolate eggs (such as Cadbury Mini Eggs)
Directions
- Step 1For the crust: In a large skillet, toast the coconut over medium-low heat, stirring frequently, until golden, 5 to 7 minutes. Transfer to a large bowl to cool, then place half in an airtight container and reserve for the topping.
- Step 2In a food processor, process the graham crackers until finely ground, about 1 minute. Add the remaining 1 cup toasted coconut and pulse 8 to 10 times until coarsely ground. Transfer the mixture back to the large bowl and stir in the melted butter.
- Step 3Spray a 9-inch springform pan with cooking spray. Transfer the graham cracker mixture to the pan. Using a measuring cup, press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Freeze for 20 minutes.
- Step 4For the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until softened and smooth, about 2 minutes. Scrape down the sides of the bowl and add the powdered sugar, coconut cream, and coconut extract. Beat until very smooth, scraping the sides and bottom of the bowl as needed, 2 to 3 minutes. Fold in the crushed candy eggs. Transfer to a large bowl.
- Step 5Fit the stand mixer with the whisk attachment and add the heavy cream to the bowl (no need to wipe it out). Mix on medium-high speed until stiff peaks form, about 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until thoroughly combined. Add the remaining whipped cream and continue to gently fold until thoroughly combined.
- Step 6Spoon the filling into the frozen crust. Gently spread it in an even layer; use the back of a spoon or offset spatula to smooth the top. Cover the pan with plastic wrap and refrigerate for at least 12 hours and up to 2 days.
- Step 7For the nests: Line a baking sheet with parchment paper. Place the reserved 1 cup toasted coconut in a medium bowl.
- Step 8Microwave the chocolate chips in a microwave-safe measuring cup in 15-second intervals at 50% power, stirring between each, until melted, about 1 minute. Pour the melted chocolate over the coconut, folding until well combined. Drop 12 (1-tablespoon) mounds onto the prepared baking sheet. Use the back of a small round spoon (such as a ¼ teaspoon measure) to make an indentation in the center of each mound. Fill each nest with 2 candy eggs. Allow to set completely, about 1 hour.
- Step 9Loosen the cheesecake from the springform pan and transfer to a serving platter. Arrange the coconut nests on top of the cake in a ring around the edge.
Tip: Swap the chocolate eggs for jelly beans or other egg-shaped candies, if you like.
Advertisement - Continue Reading Below
How To Make Pull-Apart Garlic-Herb Biscuits
This Sweet Onion Casserole Is Pure Comfort Food
Ree's Roasted Greek Potatoes Are Crispy and Lemony
25 Best Lemon Dessert Recipes
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below