No Bake Lemon Macaroon Cheesecake
This No Bake Lemon Macaroon Cheesecake combines the creamy texture of cheesecake with bright lemon flavors, perfect for any occasion without the hassle of baking.
Ingredients
Crust
- 1 packet 16-ounce package vanilla sandwich cookies Crushed into fine crumbs
- 6 tablespoons unsalted butter Melted
Filling
- 3 blocks 8-ounce blocks softened cream cheese At room temperature
- ½ cup granulated sugar
- 1 cup shredded sweetened coconut
- 10 ounces lemon curd
- 1½ cups heavy whipping cream For whipped topping
- ¾ cup powdered sugar For whipped topping
Topping
- ½ cup shredded toasted coconut flakes Optional for garnish
Instructions
Crust
- Crush the vanilla sandwich cookies in a food processor until they are fine crumbs.
- Melt the unsalted butter and mix it with the cookie crumbs until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate while you prepare the filling.
Filling
- In a large bowl, beat the softened cream cheese and granulated sugar together until smooth.
- Add the shredded sweetened coconut and lemon curd to the cream cheese mixture and mix well.
- In another bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spread the filling over the crust in the springform pan and smooth the top.
Topping
- If desired, sprinkle the top with shredded toasted coconut flakes.
- Refrigerate for at least 4 hours or until set.
Notes
Serve chilled, garnished with extra lemon curd or fresh fruit. Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 4 days. For extra flavor, add zest of lemon or use different fruit curds for variations.