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!
This incredible recipe comes from Julianne Bayer from Beyond Frosting and her new Cookbook No Bake Treats . Julianne goes beyond traditional desserts and the recipes are easy to follow! She takes traditional recipes to a whole different and delicious level that will blow you away. This book has so many incredible no bake desserts that are sure to be the show stopper at your next gathering!
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( Cookbook available here )
Since it is the summer and too hot to turn on the oven, this book if full of amazing no bake desserts. From cheesecakes, to layered desserts, to truffles and pies you will not show up to your next potluck empty handed. These recipes put a spin on the traditional desserts and are sure to impress and be the talk of your next party.
This cheesecake is easily the best cheesecake that I have had in my life. You will not believe the flavor of this cheesecake and the lemon and coconut make an amazing combination. I love the golden oreo crust, the creamy coconut cheesecake, the lemon curd and the fresh whipping cream on top.
So lets just break it down…
Golden oreo crust
creamy coconut filled cheesecake
lemon curd
fresh whipped cream
This is one seriously amazing cheesecake!
This dessert puts such a fun spin on some of my favorite summer flavors. It brings it all together so well in an irresistible dessert. You guys are going to love this one just as much as we did!
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Ingredients1x2x3x
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
No Bake Lemon Macaroon Cheesecake
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
Nutrition
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No Bake Lemon Macaroon Cheesecake https://therecipecritic.com/lemon-macaroon-cheesecake/
