Yield: 12 slices of cheesecake
No Bake Lemon Macaroon Cheesecake
You will love the layers in this No Bake Lemon Macaroon Cheesecake. The sweet cookie crust, creamy cheesecake, and tart lemon curd work so well together.
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
For the Crust
- 1 - 16 ounce package lemon Oreos
- 6 Tablespoons butter, melted
For the Cheesecake
- 4 - 8 ounce packages cream cheese
- 1/2 cup sugar
- 4 ounces white chocolate baking bar, melted
- 1 teaspoon coconut extract
- 1/2 teaspoon rum extract
- 1 cup shredded sweetened coconut
- 1 -10 ounce jar lemon curd
For the Topping
- 1 - 8 ounce container Cool Whip
- 1/2 cup shredded sweetened coconut
- fresh raspberries
- lemon
Instructions
- Place a sheet of parchment paper in the bottom of a 9-inch springform pan.
- Place the cookies in a food processor and pulse until they become crumbs. Combine the butter and cookie crumbs. Press evenly into the bottom of the prepared pan.
- Beat the cream cheese until creamy. Add the sugar and beat again until very smooth.
- Add the melted chocolate and beat until mixed in. Stir in the extracts and coconut. Spoon onto the prepared crust.
- Spread the lemon curd evenly over the top.Spread 2 cups of Cool Whip evenly over the top. Cover and refrigerate 4-6 hours or until set.
- Run a hot dry knife around the edge to loosen the cheesecake. Unlock the sides of the pan and gently slide the cheesecake onto a plate.
- Pipe the remaining Cool Whip around the edges. Sprinkle coconut in the center. Garnish with raspberries and lemon slices.
Notes
Excerpted and adapted from No Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More by Julianne Bayer. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 759Total Fat: 53gSaturated Fat: 32gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 125mgSodium: 516mgCarbohydrates: 65gFiber: 2gSugar: 50gProtein: 9g