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No Bake Lemon Macaroon Cheesecake

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!
Prep Time20 minutes
Refrigerate6 hours
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: lemon cheesecake, no bake cheesecake, no bake cheesecake recipe, No Bake Lemon Macaroon Cheesecake, No Bake Lemon Macaroon Cheesecake recipe
Servings: 8 servings
Author: Alyssa Rivers

Ingredients

Crust

  • 1 (16-ounce) package vanilla sandwich cookies
  • 6 tablespoons unsalted butter

Filling

  • ¼ cup white chocolate chips
  • 3 (8-ounce) blocks softened cream cheese
  • ½ cup granulated sugar
  • 1 cup shredded sweetened coconut
  • 10 ounces lemon curd

Topping

  • 1 ½ cups heavy whipping cream
  • ¾ cup powdered sugar
  • ½ cup shredded toasted coconut flakes

Instructions

Crust

  • Lightly spray a 9-inch springform pan with non-stick cooking spray.
  • In a food processor or blender, pulse the 1 (16-ounce) package vanilla sandwich cookies into fine crumbs. Melt the 6 tablespoons unsalted butter and pour it into the cookie crumbs. Mix until there are no dry crumbs left.
  • Press the crumb mixture into the prepared pan, covering the bottom and sides of the pan.

Filling

  • In a small microwave-safe bowl, melt the ¼ cup white chocolate chips in 15-second intervals, stirring well between each interval, being careful to not burn the chocolate. Set aside to cool slightly.
  • Using a hand or stand mixer, whisk the 3 (8-ounce) blocks softened cream cheese for 2-3 minutes until smooth and creamy. Slowly add the ½ cup granulated sugar to the cream cheese, scraping the bowl periodically.
  • Add the melted white chocolate and 1 cup shredded sweetened coconut and continue to whisk for about a minute. Pour the cheesecake mixture into the prepared crust and spread evenly.
  • Spread the 10 ounces lemon curd evenly over the cheesecake layer.

Topping

  • using a hand or stand mixer, whisk the 1 ½ cups heavy whipping cream until it starts to fluff up. Slowly add in the ¾ cup powdered sugar, whisking until stiff peaks form.
  • Spread the whipping cream on top of the lemon curd layer, garnish with ½ cup shredded toasted coconut flakes, and chill in the fridge for 4-6 hours before serving.

Notes

Recipe from [url:1]No Bake Treats Cookbook[/url]

Nutrition

Calories: 575kcal | Carbohydrates: 55g | Protein: 4g | Fat: 39g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 146mg | Potassium: 144mg | Fiber: 2g | Sugar: 53g | Vitamin A: 925IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

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