Crazy for Crust · by Dorothy Kern★ 4.7 (25)
No Bake Coconut Cheesecake Recipe
NUTRITION · PER SERVING150M COOK
CAL 24%·PRO 11%
CARBS 42G36% OF CAL
3G FIBER13G OTHER27G TOTAL SUGAR
FAT 32G62% OF CAL
22G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-bake coconut cheesecake with a shortbread crust and coconut pudding filling. Easy to make and rich with tropical coconut flavor.
dessertamerican🥣 mixer🍳 skilletgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 10- 3 cups shredded sweetened coconut (, divided)
- 1 approx 3-4 ounce box instant coconut pudding mix ( (may substitute vanilla, see note))
- 1 ¾ cups nonfat milk
- 2 boxes (5.3 ounces each Walkers Shortbread Fingers)
- 4 tablespoons (57g) unsalted butter (, melted)
- 8 ounces (226g) cream cheese (, softened)
- 8 ounces Cool Whip
- ¼ teaspoon coconut extract (optional)
At a glance
PER SERVING · TIME 150M
CAL 24%·PRO 11%
CARBS 42G36% OF CAL
3G FIBER13G OTHER27G TOTAL SUGAR
FAT 32G62% OF CAL
22G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 375mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 200mg
- Calcium
- 100mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 375MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.