No-Bake Lemon (Coconut) Macaroon Cheesecake

This No-Bake Lemon (Coconut) Macaroon Cheesecake is beyond amazing, and I’m not just saying that. The friends who tested this recipe said it was the favorite one they’ve tried from my recent cookbook, No-Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More.

The first layer is a Golden Oreo crust. The next layer is a loaded coconut cheesecake sweetened with white chocolate, followed by a thick layer of lemon curd. Then, it’s covered with a very generous layer of whipped cream and some flaked pre-toasted coconut.

This dessert is really quite simple. You can make all the layers at the same time and then pop it in the fridge to let it set. I usually wait about 3-4 hours before slicing. That is the best thing about a no-bake dessert! You can prepare it ahead of time. Make this a day in advance, and it will be ready when you are. Go ahead and sink your fork into all those layers, I dare you!

If you enjoy this delicious and light cheesecake, you’ll love my Raspberry Swirl Cheesecake!

No-Bake Lemon (Coconut) Macaroon Cheesecake

Total Time 30 minutes
Yield 8-10 slices

Ingredients

For the crust:

1 package (16 oz.) Golden Oreos
6 tablespoons unsalted butter

For the filling:

3 tablespoons white chocolate, melted
24 ounces cream cheese, softened
1/2 cup granulated sugar
1 cup shredded coconut, sweetened
10 ounces lemon curd

For the topping:

1 1/2 cups heavy whipping cream
3/4 cup powdered sugar
1/2 cup large flaked coconut

Instructions

For the crust:

Prepare a 9 inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
Grind the cookies into fine crumbs using a food processor or blender.
In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. In a separate medium size bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left.
Pour the crumbs into your springform pan and press firmly into the bottom and up the sides of the pan to create a thick crust.

For the filling:

To melt, microwave the white chocolate in a microwave-safe bowl in 15 second increments, stirring each time until the chocolate is melted and smooth. I suggest microwaving at 50% power, which helps prevent the white chocolate from seizing.
Once melted, stir it until it’s smooth and set aside. Allow the chocolate to cool.
Beat the softened cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy.
Slowly add the sugar into the cream cheese and continue beating until the sugar is incorporated, scraping the bowl as needed.
Add the melted white chocolate and shredded coconut, and beat the mixture at a high speed for 60 to 90 seconds to create a nice and airy filling.
Pour the cheesecake filling into the prepared crust and spread evenly with a spatula.
Spread the lemon curd over the top of the cheesecake layer

For the topping:

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
Slowly add the powdered sugar and continuing beating on high speed until stiff peaks form.
Add a nice thick layer of whipped cream atop the cheesecake.
Garnish the top with large, flaked pre-toasted coconut or shredded coconut.
Cover the pan with foil and refrigerate for 4 to 6 hours to allow to set.

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