No Bake Coconut White Chocolate Cheesecake Needs Tested Recipes

Steps:

• Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake topped with remaining coconut.

Steps:

• Melt chocolate chips in the microwave for a minute, stir, then cook for another minute and stir (if it still needs more time then do more until the chips are melted... BUT DO NOT BURN!).
• Cube cream cheese and add to the white chocolate.
• Mix with beaters until smooth.
• Fold in whip cream until completely incorporated.
• Pour into graham cracker crust.
• Refrigerate for 4 hours or until firm.

Steps:

• For the crust, melt the white chocolate chips in your microwave using 15-second intervals. .
• While the chocolate is cooling down, smash the graham crackers into crumbs either with a food processor or dump the crackers in a Ziploc bag and zip it tight. Then, take a rolling pin and crumble them that way.
• Pour graham cracker crumbs into a bowl. Melt the butter.
• Once the butter has melted, pour it into the bowl with the graham crackers and mix it thoroughly.
• Using a spoon, scoop the graham cracker mix into a pan and spread it.
• Pour the melted white chocolate over the graham cracker crust.
• Place the pan in a fridge. Let's move on to the filling!
• Let the cream cheese become room temperature.
• Pour in the coconut milk, sour cream, cream cheese, whipped cream, and lemon juice into a bowl, and mix it throughly.
• Take the crust out of the fridge and pour the filling in to the pan.
• Chill overnight.
• Optional: Melt chocolate chips and wait for them to be room temperature. Pour in the teaspoon of milk and mix it. Put it in a piping bag, and drizzle it over the cheesecake. Take the whipped cream and with the piping bag pipe it near the edge of the cheesecake. Garnish the cheesecake with coconut flakes.