Coconut Rum Cheesecake (no-bake)
If it’s too hot to turn on the oven - I’ve got you covered with the perfect Malibu Rum-infused no-bake Coconut Rum Cheesecake! Just layer, chill, and serve!
Servings: 16 servings
Calories: 302kcal
Equipment
- Hand or stand mixer
- Piping bag with large star tip (optional; you could also use a sandwich bag or even some plastic wrap)
- Cake turntable (100% optional, just makes decorating easier)
Ingredients
Crust:
- 1 ½ cups crushed Nilla Wafers 60 regular / 90 mini wafers
- ¼ cup shredded coconut I used sweetened
- ¼ cup melted butter
- 1 Tablespoon Malibu Coconut Rum
Cheesecake
- 1 ½ cups heavy whipping cream about 3 cups whipped
- 24 ounces cream cheese 3 blocks, softened
- 3.4 ounces coconut cream pudding mix one package; JUST the mix-no milk
- 1 cup chopped shredded coconut I used sweetened
- ½ teaspoon coconut extract
- ⅔ cup Malibu Coconut Rum
Topping
- ¾ cup heavy whipping cream about 1 ½ cups whipped
- ¼ cup granulated sugar
- ¼ teaspoon coconut extract
- ½ cup shredded coconut toasted (I did this on the stovetop; reportedly this can also be done in the microwave!)
Instructions
Crust
- Combine Nilla Wafer crumbs, coconut, melted butter, and 1 Tablespoon Malibu Coconut rum in a mixing bowl; mix until well-combined and even. Transfer to a 9-inch springform pan and place in the fridge to set.
Cheesecake
- Meanwhile,
- Whip 1 ½ cups of heavy cream until stiff peaks form; place in the fridge. (Absolutely fine to substitute pre-made whipped topping if you prefer - maybe also sub in unsweetened coconut so this layer doesn’t get overly-sweet.)
- In another bowl, beat cream cheese until smooth. Add pudding mix and coconut extract, and beat until combined. Add ½ of the shredded coconut, ½ of the coconut rum, the remaining ½ of the coconut, then the rest of the rum (this ensures the mixture doesn’t get too thin too fast and cause the cream cheese to clump). Gently fold in whipped cream until well-combined. Transfer to springform pan and smooth; place in the fridge.
Topping
- Combine ¾ cup whipping cream with ¼ granulated sugar; whip until stiff peaks form. Scrape the sides of the bowl, then beat in coconut extract until well-combined. Top the cheesecake with whipped cream - either with an offset spatula or with a piping bag.
- Toast ½ cup shredded coconut, and decorate the outer rim of the cheesecake (or the whole thing if you’d like! ;) )
- And you’re done! Chill at least 2 hours; preferably overnight. High-five yourself on your amazing Coconut Rum cheesecake - and cut in and enjoy!
Video
Notes
(Please note nutrition information is an estimate only and may not be exactly accurate.)
Nutrition
Serving: 1serving | Calories: 302kcal | Carbohydrates: 19g | Protein: 4g | Fat: 23g