This no bake coconut cookie cake is a wonderful recipe for whenever you don’t want to turn up the oven. It includes a chocolate cookie crust and a cream cheese filling that is full of coconut flavor. The results are a dessert that is light and easy to eat.
To make the no bake coconut cookie cake, you start by blending chocolate cookie crumbs with butter before pressing them into a cake pan and setting them in the fridge. Then, you make a filling with whipped cream, powdered sugar, cream cheese, and coconut flour, which gets spread on top of the crust in an even layer. Finally, it gets topped with more crumbs before being refrigerated until set.
What is a No Bake Coconut Cookie Cake?
No bake coconut cookie cake is a cake with a chocolate cookie crust and a cream cheese filling that has coconut flour in it which imparts a coconut taste to the filling. The addition of whipped cream to the filling makes it extra light and creamy.
Pro Tips
- Allow the cream cheese to soften at room temperature before you start making the filling for the pie.
- Gently fold the whipped cream with the cream cheese mixture so it doesn’t deflate.
- Allow the cake to chill for at least 3 hours so it can set in the fridge.
- Line the cake pan with parchment paper so that it is easy to remove the slices.
Frequently Asked Questions
How to Make Cookie Crumbs Without a Food Processor?
If you don’t have a food processor, you could crush the cookies with a mortar and pestle. Alternatively, you can place the cookies in a Ziploc bag and crush over them with a rolling pin until they are fine.
Can I Use a Different Type of Cookie for the Crust?
Absolutely! If you would prefer to not use chocolate cookies, you could use plain vanilla cookies instead. Alternatively, you could use graham crackers or ginger snaps if you would like the base to have more spice.
How Can I Amplify the Coconut Flavor?
This cake has coconut flour in the filling which gives it a wonderful coconut taste. However, if you would like it to have an even stronger coconut flavor, you could add some coconut extract to the filling. You could also blend some shredded coconut into the cookie crumbs if you like.
How to Store No Bake Coconut Cookie Cake
This cake can be tightly covered and stored in the fridge until you are ready to serve it. It should last for around 3 to 4 days.
Ingredients
How to Make No Bake Coconut Cookie Cake
Pulse the cookies in a food processor until they are fine crumbs. Mix them with the butter in a bowl and press two-thirds of the crumbs in a 22cm parchment-lined cake pan in an even layer. Refrigerate it for 30 minutes.
Pulse the cookies in a food processor until they are fine crumbs. Mix them with the butter in a bowl and press two-thirds of the crumbs in a 22cm parchment-lined cake pan in an even layer. Refrigerate it for 30 minutes.
In a bowl, beat the whipping cream with the powdered sugar until stiff peaks are formed.
In a bowl, beat the whipping cream with the powdered sugar until stiff peaks are formed.
In another bowl, beat the cream cheese with the coconut flour until combined. Gently fold in the whipped cream.
In another bowl, beat the cream cheese with the coconut flour until combined. Gently fold in the whipped cream.
Spread the cream cheese mixture on top of the cookie crust, leaving 1 cm of the edge uncovered along the perimeter. Sprinkle the top with the remaining cookie crumbs and refrigerate it for 3 hours.
Spread the cream cheese mixture on top of the cookie crust, leaving 1 cm of the edge uncovered along the perimeter. Sprinkle the top with the remaining cookie crumbs and refrigerate it for 3 hours.
Cut the cake into slices, and serve and enjoy!
Cut the cake into slices, and serve and enjoy!
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