No-Bake Coconut Lemon Cheesecakle

Photo & Recipe Credit @sherisilver https://sherisilver.com/

Ingredients

Ingredients:

2 1/3 cups OliveNation Desiccated Coconut

3 tablespoons unsalted butter, melted

1 tablespoon granulated sugar

24 ounces cream cheese, at room temperature

1 cup confectioner’s sugar

1 teaspoon OliveNation Pure Terpeneless Lemon Extract

2 lemons, zested and juiced (you should have 2 tablespoons of juice)

3/4 cup chilled heavy cream

Directions

Line a 9 x 5 loaf pan with parchment paper, leaving an overhang on all sides. Pre-heat the oven to 325 degrees and line a small baking sheet with parchment paper.

Make the crust: Spread the coconut flakes on your prepared baking sheet and toast, stirring frequently and watching carefully, for 3 – 5 minutes. Once light golden brown remove immediately from the oven and set aside to cool.

Remove 1/3 cup of the coconut flakes and reserve for garnish. Transfer the rest to a food processor and process till finely ground. Place in a bowl with the melted butter and granulated sugar, and mix until evenly moist. Press into the bottom of your prepared loaf pan and place in the fridge while you make the filling.

Make the filling: Beat the cream cheese until completely smooth and lump-free, 2-3 minutes. Add the confectioner’s sugar and beat until combined. Beat in the lemon extract, lemon zest, and lemon juice until fully incorporated and smooth.

In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the cream cheese mixture in two additions, just until no streaks remain. Do not overmix. Pour the filling over the chilled crust and smooth the top with an offset spatula. Cover and refrigerate at least 8 hours, ideally overnight, until fully set and firm to the touch.

To serve, lift from the pan using the parchment overhang. Slice with a sharp knife, wiping clean between each cut. Sprinkle each slice with the reserved toasted coconut.