Coconut Pudding Cheesecake

For this month's recipe challenge we decided to round up our favorite no bake recipes. After a little contemplation I decided I was long over due to share this Coconut Pudding Cheesecake. 

Hopefully I don't get kicked out of the group for fudging the rules a little bit since the crust has to be baked, but if your really looking for a no bake option I can turn my head the other way while you pick up a pre-made graham crack crust from the store.. You do what you have to do when the weather is hot! 

Coconut Pudding Cheesecake is like a little slice of heaven for your taste buds, even Colt who's not fond of coconut couldn't get enough. 

After he ate the first slice he said, "you know I really don't care for coconut, but OMG that is so good I just can't get enough!" Yes, it's that good! 

I strongly suggest making Coconut Pudding Cheesecake to take to a 4th of July barbecue or picnic, it won't last long! 

To Make Graham Cracker Crust in a large bowl combine: 

• 1 2/3cup (12 whole) Graham Cracker Crumbs
• 1/4 cup Sugar

Mix until well combined. Add 1/2 cup melted butter and stir until combined.

Press graham cracker mixture evenly across the bottom and up the sides of the pie plate. 

I find a measuring cup works well for pressing the crumbs evenly into the bottom and sides. Bake crust in a 375 degree oven for 7 minutes or until lightly brown. 

Cool completely. 

In a large sauce pan whisk together: 

• 1 1/4 cup Granulated Sugar
• 1/2 cup Flour 

Until well combined. This prevents lumps as we are whisking in the liquids.

Slowly whisk in 2 3/4 cup Whole Milk until smooth and well combined.

Cook over medium heat stirring constantly until thickened. You will be able to see lines from where you've stirred when thick enough.

It's important to stir the entire time to prevent the pudding from browning on the bottom of the pan.

Remove from heat.

Whisk together 4 whole Egg Yolks.

Stir in 1/4 cup at a time of hot Pudding Mixture into egg yolks until you've added about 1 1/2 cups Hot Pudding total.

Add yolk mixture back into the Pudding mixture, and return to a simmer over medium heat while stirring. 

Cook an additional 3-4 minutes until nice and thick.

Remove from heat and stir in: 

• 1 cup Unsweetened Shredded Coconut
• 1 teaspoon Pure Vanilla Extract
• 1 tablespoon Butter
• 1 pinch of Salt

Until well combined.

Beat 16 ounces Room Temperature Cream Cheese until creamy, scraping sides of bowl as needed.

Stir in warm Coconut Pudding mixture into cream cheese until well combined, scrape sides of bowl as needed.

Fill Graham Cracker Crust with Coconut Pudding mixture, cover, and refrigerate overnight or until cold. 

Feel free to enjoy any extra pudding that won't fit into the pie crust! It makes a little overage for tasting 😍

Garnish with Lightly Sweetened Whip Cream and Toasted Coconut.

You might also love these other Pudding Cheesecake recipes:

• Banana Pudding Cheesecake
• Lemon Pudding Cheesecake
• Chocolate Pudding Cheesecake
• Butterscotch Banana Pudding Pie 

Make sure to check out all the other delicious No Bake ideas below the recipe! 

Coconut, Pudding, Cheesecake, Coconut Pudding Cheesecake, Recipe, Dessert, Easter, Christmas, 4th of July, Pie, Cheesecake Pie, no bake cheesecake

Cheesecake, Coconut, Pudding, Recipe, Dessert

Southern

Yield: 12

Author: Serena

Coconut Pudding Cheesecake

Coconut Pudding Cheesecake recipe is a little slice of heaven on a plate from Serena Bakes Simply From Scratch.

4.8 out of 5 based on 6 user ratings

prep time: 12 H & 20 Mcook time: 20 Mtotal time: 12 H & 40 M

ingredients:

Graham Cracker Crust

• 1 2/3 cup Graham Cracker Crumbs (12 Whole Crackers)
• 1/4 cup Granulated Sugar
• 7 tablespoons Butter, Melted

Coconut Pudding Cheesecake Filling

• 1 1/4 cup Granulated Sugar
• 1/2 cup All-Purpose Flour
• 2 3/4 cup Milk (Preferably Whole)
• 4 whole Egg Yolks, Beaten
• 1 cup Unsweetened Shredded Coconut
• 1 teaspoon Pure Vanilla Extract
• 1 tablespoon Butter
• 1 pinch Salt
• 16 ounces Cream Cheese, Room Temperature

Serving

• Lightly Sweetened Whipped Cream
• Toasted Flaked Coconut

instructions:

Graham Cracker Crust

1. Preheat oven to 375 degrees.
2. In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well. Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. 
3. Bake for 7 minutes or until light brown, cool completely.

Coconut Pudding Cheesecake Filling

1. In a large saucepan whisk together 1 1/4 cups granulated sugar and flour until well combined. Slowly stir in milk to prevent lumps.
2. Bring to a simmer over medium heat, stirring constantly to prevent browning. Cook until thickened, and stir lines stay in pudding mixture. Remove from heat.
3. Whisk together egg yolks and add 1/4 cup at a time hot pudding mixture, whisking constantly to prevent curdling. Add additional pudding until about 1 1/2 cups hot pudding mixture has been added.
4. Add egg yolk mixture back into pudding and stir until well combined. Return to a simmer and cook an additional 3-4 minutes while stirring to prevent pudding from sticking to the bottom of the pan and browning.
5. Remove from heat. Add coconut, vanilla, 1 tablespoon butter, and pinch of salt, stir until well combined. Set aside.
6. Beat cream cheese until smooth and creamy. Scrape sides of bowl frequently as needed.
7. Add warm coconut pudding mixture to cream cheese and stir until well combined.
8. Pour Coconut Pudding Cheesecake mixture into graham cracker crust. Cover and refrigerate until cold or overnight.
9. Serve with lightly sweetened whipped cream and coconut flakes for garnish!

Calories
440.01

Fat (grams)
31.69

Sat. Fat (grams)
20.02

Carbs (grams)
31.89

Fiber (grams)
2.39

Net carbs
29.50

Sugar (grams)
15.94

Protein (grams)
8.72

Sodium (milligrams)
320.82

Cholesterol (grams)
140.77

https://www.serenabakessimplyfromscratch.com/2016/06/coconut-pudding-cheesecake.html

©2016 Serena Bakes Simply From Scratch

Created using The Recipes Generator

Check out all the other lovely NO BAKE recipes below from bloggers who took part in our 30 Day No Bake Dessert Challenge.

• Strawberry and Coconut Trifle by Lovefoodies
• No Bake Creamy Strawberry Pie by Hot Eats and Cool Reads
• Creamy No-Bake Black Forest Pie by Who Needs A Cape?
• No Bake Strawberry and White Chocolate Cheesecake Pie by Manila Spoon
• Pecan Coated Homemade Drumsticks by Noshing With The Nolands
• Coconut Pudding Cheesecake by Serena Bakes Simply From Scratch
• No Bake Chocolate Cheesecake by Savory Experiments
• No Bake White Chocolate Raspberry Cheesecake Parfaits by Blessed Beyond Crazy
• {Easy} No Bake Peach Yum Yum by The Kitchen is My Playground
• No Bake Espresso Cheesecake Bites by Life Currents