Berry Coconut No Bake Cheesecake
FOR THE CRUST
¾ cup of Shredded unsweetened coconut
1 3/4 cups of Graham cracker crumbs
1 tbsp. of Light brown sugar
6 tbsp. of Butter, unsalted, melted and cooled
1 tsp. of Kosher salt
FOR THE FILLING
2 (14-oz.) cans of Coconut milk, full-fat, chilled in the refrigerator overnight (see note)
16 oz. of Cream cheese, softened but still cool
⅔ cup of Cane sugar 2 tablespoons
1 tsp. of Lemon zest, finely grated
1 tsp. of Lemon juice, fresh
1 each Pinch of kosher salt
FOR THE TOPPING
1 cup of each Fresh blueberries, blackberries & raspberries
2 tbsp. of Cane sugar
1 tbsp. of Lemon juice, fresh
½ tsp. of Lemon zest, finely grated
¼ cup of Toasted coconut chips
1. Prepare the crust: In a medium skillet over medium-low heat, toast the coconut until deep golden brown while constantly stirring, 7 to 9 minutes. Cool slightly. In a medium bowl, combine the toasted shredded coconut, graham cracker crumbs, brown sugar, butter, and salt. Stir until well combined, then pour the mixture into a 9-inch (23-centimeter) spring form pan. Use a measuring cup or flat-bottomed glass to firmly press the mixture onto the bottom and about 1 1/2 in up the sides of the pan. Refrigerate while you make the filling.
2. Prepare the filling: Turn the chilled cans of coconut milk upside-down and open them. There should be a layer of liquid visible. (If there isn’t, push aside the hardened cream to reveal it.) Pour the liquid into a storage container, and save it for another use. There should be a thick layer of coconut cream remaining in the can. Scrape the coconut cream into a bowl, leaving behind any visible coconut oil, and use an electric mixer on medium-high speed to beat it until smooth and fluffy, about 1 to 2 minutes. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon juice, lemon zest, and salt. Beat the mixture on low speed until combined, then turn the mixer up to medium-high and beat until just smooth, about 30 seconds. Take care not to overbeat, or the cake will not be firm enough when chilled. Add the whipped coconut cream and beat just until well combined and smooth, about 30 seconds more. Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours, overnight is even better.
3. Prepare the topping: Combine 1 1/2 cups of the berries, the sugar, the lemon juice and the zest in a small saucepan and cook over medium heat until thick and jammy, about 10 minutes. Cool completely, and then fold in the remaining 1 1/2 cups berries. Serve each slice of cheesecake with a spoonful of berries and, if using, a sprinkle of toasted coconut chips over the top.
I hope you will enjoy!
~ Eric Wadlund