🥥 No-Bake Coconut Cheesecake

📝 Ingredients:

For the crust:

• 2 cups crushed biscuits (digestive or graham)
• 1/2 cup melted butter
• 2 tablespoons sugar

For the filling:

• 400 g cream cheese (softened)
• 1 cup coconut cream (or thick coconut milk)
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped cream (or whipping cream, whipped)
• 1/2 cup shredded coconut

For topping (optional):

• Toasted coconut flakes
• White chocolate drizzle
• Coconut cream or whipped cream

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👩‍🍳 Instructions:

1. Prepare the crust
   Mix crushed biscuits, melted butter, and sugar.
   Press firmly into the bottom of a springform pan.
   Chill in the fridge for 20–30 minutes.
2. Make the filling
   Beat cream cheese until smooth and creamy.
   Add powdered sugar, vanilla, and coconut cream—mix well.
3. Fold in whipped cream
   Gently fold in whipped cream and shredded coconut until light and fluffy.
4. Assemble
   Pour the filling over the chilled crust and smooth the top.
5. Chill
   Refrigerate for at least 4–6 hours (overnight is best) until set.
6. Decorate & serve
   Top with toasted coconut or drizzle chocolate before serving.

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💡 Tips:

• Use full-fat cream cheese for the best texture.
• Chill overnight for clean slices.
• Lightly toast coconut for extra flavor and crunch.