No-Bake Peanut Butter Coconut Cheesecake
Equipment
- 10-inch (25 cm) springform pan
Ingredients
For the Crust:
- 6 oz peanut butter sandwich cookies (170 g) (about 12 nutter butter cookies)
- 1/4 cup unsalted butter (57 g)
For the Peanut Butter Layer:
- 16 oz cream cheese, softened (454 g)
- 1 cup confectioner's sugar (125 g)
- 2 pinches salt (about 1/16 tsp)
- 1 cup peanut butter (270 g)
- 2/3 cup greek yogurt (160 ml or 185 g)
- 2 teaspoons vanilla extract
For the Coconut Layer
- 16 oz cream cheese, softened (454 g)
- 3/4 cup confectioner's sugar (95 g)
- 2 pinches salt (about 1/16 tsp)
- 1/4 cup coconut cream (60 ml)
- 1 1/3 cups sweetened coconut flakes (100 g)
For the Topping:
- 2/3 cup peanut butter chips (120 g)
- 1 cup large coconut flakes (75 g)
Instructions
Make the Crust:
- Cut out a circle of parchment paper to line the bottom of a 10-inch springform pan. Use butter to make it stick to the pan. Crush the peanut butter cookies in a food processor or in sealed bag, then transfer the crumbs to a medium bowl. Melt the butter, then mix it into the cookie crumbs with a spoon.
- Press the crumb mixture into the bottom of the springform pan. Place the pan in the refrigerator to chill for about 30 minutes.
Make the Peanut Butter Layer:
- In a large bowl, with an electric mixer, beat the softened cream cheese until it looks slightly fluffy. Add the powdered sugar and salt and mix until they are fully incorporated. Next, mix in the peanut butter, making sure to scrape the sides of the bowl. Finally, add the yogurt and vanilla extract and mix until all of the ingredients are fully combined.
- Spoon the batter on top of the crust in the springorm pan and use a spatula to spread it evenly. Return the springform to the refrigerator to chill for about 1 hour.
Make the Coconut Layer:
- In another large bowl, with the electric mixer, beat the softened cream cheese until it becomes fluffy. Add the powdered sugar and salt and mix until they are fully incorporated. Next, mix in the coconut cream, making sure to scrape the sides of the bowl. Finally, mix in the shredded coconut.
- Spoon the batter on top of the peanut butter layer in the springorm pan and use a spatula to spread it evenly. Return the pan to the refrigerator and chill for another 2-3 hours.
Unmold and Decorate:
- Toast the large coconut flakes in the oven at 350° F (180° C) for about 5 minutes and allow them to cool. Release the ring of the springform pan and remove it from the sides of the cheesecake. You should be able to slide a large spatula beneath the parchment paper on the bottom of the pan and tranfer the cake to a serving plate.
- Press the peanut butter chips into the sides of the cheesecake and use the toasted coconut flakes to decorate the top. You can store the cheesecake in the refrigerator for up to 4 days.