No Bake Lemon Macaroon Cheesecake is a coconut filled cheesecake on top of a golden oreo crust. Topped with lemon curd and fresh whipping cream this easy to make dessert will be a huge hit!
For the crust:
116 oz package vanilla sandwich cookies (Golden Oreos)
For the filling:
1/4cupmelted white chocolate chips
1cupshredded sweetened coconut
For the topping:
1 1/2cupsheavy whipping cream
1/2cupshreddedor lightly toasted large coconut flakes
To make the crust: Prepare a 9 inch springform pan by lightly greasing the sides with cooking spray. In a food processor or blender, pulse the cookies into fine crumbs. Melt the butter and pour into the cookie crumbs until their are no dry crumbs left. Press the crumbs into the bottom and sides of the springform pan to form a thick crust.
To make the filling: In a small microwave safe bowl, melt the white chocolate stirring 15 seconds at a time being careful to not burn the chocolate. Set aside to cool.
Beat the cream cheese about 2-3 minutes until smooth and creamy. Slowly add the sugar to the cream cheese scraping the bowl as needed. Add the melted white chocolate and shredded coconut and continue to beat for about a minute. Pour the cheesecake into the crust and spread evenly. Spread the lemon curd evenly over the cheesecake.
For the topping: Pour the heavy whipping cream into a mixer and beat until it starts to bubble. Slowly add in the powdered sugar and continue to beat until stiff peaks form. Spread the whipping cream on top of the lemon curd. Garnish with coconut. Chill for 4-6 hours before serving.
Recipe from [url:1]No Bake Treats Cookbook[/url]
No Bake Lemon Macaroon Cheesecake
Amount Per Serving
Calories 829Calories from Fat 594
% Daily Value*
Saturated Fat 42g210%
Vitamin A 2108IU42%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
No Bake Lemon Macaroon Cheesecake https://therecipecritic.com/lemon-macaroon-cheesecake/