No-Bake Lemon (Coconut Macaroon Cheesecake

• Vegetarian

• Condiments

  • 10 oz Lemon curd

• Baking & Spices

  • 1/2 cup Granulated sugar
  • 3/4 cup Powdered sugar
  • 3 tbsp White chocolate

• Nuts & Seeds

  • 1 cup Coconut, sweetened
  • 1/2 cup Coconut, large flaked

• Snacks

  • 1 package Golden oreos

• Dairy

  • 6 tbsp Butter, unsalted
  • 24 oz Cream cheese
  • 1 1/2 cups Heavy whipping cream

Found on beyondfrosting.com

Description

Ingredients

• For the crust:
• 1 package (16oz) Golden Oreos
• 6 tablespoons unsalted butter
• For the filling:
• 3 tablespoons white chocolate, melted
• 24 ounces cream cheese, softened
• ½ cup granulated sugar
• 1 cup shredded coconut, sweetened
• 10 ounces lemon curd
• For the topping:
• 1 ½ cups heavy whipping cream
• ¾ cup powdered sugar
• ½ cup large flaked coconut

Directions

• For the crust: Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
• Grind the cookies into fine crumbs using a food processor or blender.
• In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left.
• Pour the crumbs into your springform pan and press firmly into the bottom and up the sides of the pan to create a thick crust.
• For the filling: To melt, microwave the white chocolate in a microwave-safe bowl in 15-second increments, stirring each time until the chocolate is melted and smooth. I suggest microwaving at 50 percent power, which helps prevent the white chocolate from seizing.
• Once melted, stir it until it’s smooth and set aside. Allow the chocolate to cool.
• Beat the softened cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy.
• Slowly add the sugar into the cream cheese and continue beating until the sugar is incorporated, scraping the bowl as needed.
• Add the melted white chocolate and shredded coconut, and beat the mixture at a high speed for 60 to 90 seconds to create a nice and airy filling.
• Pour the cheesecake filling into the prepared crust and spread evenly with a spatula.
• Spread the lemon curd over the top of the cheesecake layer
• For the topping: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
• Slowly add the powdered sugar and continuing beating on high speed until stiff peaks form.
• Add a nice thick layer of whipped cream atop the cheesecake.
• Garnish the top with large, flaked pre-toasted coconut or shredded coconut.
• Cover the pan with foil and refrigerate for 4 to 6 hours to allow to set.