Angel Tart – No-Bake Coconut Cheesecake
Indulge in the creamy and refreshing taste of this No-Bake Coconut Cheesecake, also known as the Angel Tart. Perfect for warm days, this dessert combines a delicious coconut filling with a crunchy graham cracker crust, making it an irresistible treat. It’s simple to prepare and doesn’t require any baking, allowing you to enjoy a heavenly dessert without the hassle!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup coconut cream
- 1 teaspoon vanilla extract
- ½ cup unsweetened shredded coconut (for topping)
- Instructions
- In a mixing bowl, combine graham cracker crumbs, ½ cup shredded coconut, and melted butter. Mix until well combined.
- Press the mixture evenly into the bottom and slightly up the sides of a 9-inch tart pan. Make sure the crust is compact.
- In another bowl, beat softened cream cheese and powdered sugar together until smooth and creamy.
- Add the coconut cream and vanilla extract to the cream cheese mixture and beat until fully incorporated.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Chill in the refrigerator for at least 4 hours or until set.
- Before serving, sprinkle the remaining shredded coconut on top for garnish.
- Slice and serve chilled, enjoying the light and tropical flavors!
Chef’s Tips
- For added flavor, consider toasting the shredded coconut before adding it to the tart.
- Make sure the cream cheese is at room temperature for a smoother texture.
- Feel free to add a layer of fresh fruit on top for a pop of color and flavor!
Nutrition (per serving)
Approximate calories: 320, Protein: 4g, Carbs: 30g, Fat: 22g
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