Easy Coconut Cheesecake Recipe | Best Coconut Dessert Recipe (2024)

FAQs

Why is my no bake cheesecake not thickening? ›

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

I'd say it's too much liquid in the cheesecake batter and it didn't set fast enough and the liquid and moisture got into the base. Baking the base would help, but I guess if you need to bake it then there's no point to make a no bake cheesecake. Buiscuits, butter and a bit of cocoa powder for the base.

It Tastes Good With All Kinds Of Toppings

Cheesecakes complement all kinds of flavors and taste wonderful no matter what the topping. You can experiment with multiple toppings, such as whipped cream, nuts, peanut butter, jellies, and even caramel, to create different versions of the same dish.

Some say that the original recipe contained cheese curds . Others may tell you that the name derives from the shredded coconut that tops the icing sugar as it resembles grated cheese.

Butter or vegan butter (best for baking).

The very best substitute for coconut oil in baking is the same amount of butter! Because butter is also solid at room temperature, the properties are similar.

Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert!

Runny Cheesecake mixtures

Sometimes, you can simply over whisk, or under whisk a mixture. I cannot explain the differences, as it can vary as to why! You need to make sure when whisking a no-bake cheesecake mixture that you keep an eye on the mixture constantly so you can see when it thickens up!

No-bake cheesecakes should be stored in the refrigerator to keep them fresh and prevent spoilage. Here are some tips for storing no-bake cheesecakes: Cover the cheesecake with plastic wrap or foil to prevent it from drying out or absorbing any odors from other foods in the fridge.

But given time to chill all the way down to 40°F (4°C), which takes about six hours, the filling becomes firm and dense, much more like a "real" cheesecake and far easier to slice. During that time, the filling will lend some of its moisture to the crust, making it considerably less crumbly.

How do you fix a curdled no bake cheesecake? ›

Gently Warm The Batter

You can either pour the mixture into a pot at a low temperature or put it in a bowl over warm water. Stir continuously until all the cream cheese lumps are melted, and the mixture is completely smooth. It is also a good method to fix cheesecake batters that are curdled or split.

While many assume cheesecake originated in New York, it dates back much much further! Over 4,000 years ago in the fifth century BC, the ancient Greeks on the island of Samos created the earliest known cheesecake.

Meanwhile, Philadelphia cheesecake is known for being lighter and creamier than New York style cheesecake and it can be served with fruit or chocolate toppings. In St. Louis, they enjoy a gooey butter cake, which has an additional layer of cake topping on the cheesecake filling.

Ranked: All 38 Cheesecake Flavors at the Cheesecake Factory.

The Original Topped with Glazed Fresh Strawberries. Our Most Popular Flavor for over 40 Years!

There are 1370 calories in 1 serving (20 g) of Cheesecake Factory Coconut Cream Pie Cheesecake. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

First of all, however, let's get one thing out of the way—there are exactly zero actual vegan cheesecake flavors on The Cheesecake Factory dessert menu, though there are a few viable choices when it comes to appetizers, lunch, dinner, and sides.