No-Bake Blueberry Coconut Cheesecake | Creamy & Easy Dessert Recipe

Looking for a creamy, refreshing dessert that requires no baking? This No-Bake Blueberry Coconut Cheesecake is the perfect combination of a buttery biscuit crust, a light coconut cheesecake filling, and a homemade blueberry topping. It's simple to make, incredibly delicious, and perfect for any occasion! Ingredients Crust: 600 g biscuits 300 g melted butter Cheesecake Filling: 1000 g cream cheese 500 ml heavy whipping cream (33% fat) Powdered sugar (to taste) Vanilla extract Shredded coconut Blueberry Topping: 500–600 g blueberries 3 tbsp sugar 2 tsp cornstarch mixed with a little water Instructions Crush the biscuits into fine crumbs and mix them with the melted butter. Press the mixture firmly into a 28 cm (11-inch) springform pan, covering both the bottom and the sides. Chill while preparing the filling. In a large bowl, beat the cream cheese, heavy cream, powdered sugar, vanilla extract, and shredded coconut until smooth and fluffy. Spread the filling evenly over the chilled crust. For the blueberry topping, combine the blueberries and sugar in a saucepan. Cook for about 10 minutes, then stir in the cornstarch slurry and cook until slightly thickened. Let the blueberry topping cool completely before spreading it over the cheesecake. Decorate with fresh blueberries. Refrigerate for 3–4 hours, or until fully set. This easy no-bake cheesecake is rich, creamy, fruity, and packed with coconut flavor. Perfect for summer gatherings, birthdays, or whenever you're craving an elegant homemade dessert! If you enjoyed this recipe, don't forget to Like, Subscribe, and turn on the notification bell for more easy and delicious recipes every week!