No-Bake Lemon Cheesecake Mousse Pie with Coconut Macadamia Crust Recipe

Introduction

This No-Bake Lemon Cheesecake Mousse Pie combines bright citrus flavors with a rich, creamy texture. The tropical coconut macadamia crust adds a delightful crunch, making it a refreshing and elegant dessert perfect for any occasion.

Ingredients

• 24 ounces cream cheese, softened to room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt (plus 1/4 teaspoon for crust)
• 1 1/2 cups powdered sugar
• 1 cup heavy whipping cream
• 1/2 cup vanilla Greek yogurt
• Zest of 1 lemon
• Juice of 2 lemons
• 4 graham crackers (full sheets), broken into pieces
• 1/2 cup unsweetened shredded coconut
• 1 cup macadamia nuts
• 2 tablespoons sugar
• 4 tablespoons unsalted butter, melted
• Lemon slices, for garnish (optional)
• Edible flowers, for garnish (optional)

Instructions

1. Step 1: Make the crust by toasting the shredded coconut in a skillet over medium heat, stirring frequently until golden brown. Be careful not to burn it. Combine the toasted coconut, graham crackers, macadamia nuts, 1/4 teaspoon salt, and sugar in a food processor and pulse until fine crumbs remain.
2. Step 2: Add the melted butter to the food processor and pulse until the mixture is moistened and holds together. Press the crust mixture firmly into the bottom and up the sides (about 1/2 to 1 inch) of a 9-inch springform pan. Set aside.
3. Step 3: In a stand mixer bowl, beat the softened cream cheese, vanilla extract, 1/4 teaspoon salt, and powdered sugar on medium-high speed until fluffy, about 2-3 minutes, scraping down the sides as needed.
4. Step 4: Add the heavy whipping cream, Greek yogurt, lemon zest, and lemon juice to the cream cheese mixture. Beat on medium speed for 1-2 minutes, then increase to high speed and mix for another 3-4 minutes until thick and creamy.
5. Step 5: Pour the lemon cheesecake mousse into the prepared crust. Cover with plastic wrap and refrigerate for at least 6 hours or overnight until the filling is fully set.
6. Step 6: Before serving, garnish with lemon slices and edible flowers if desired for a beautiful presentation.

Tips & Variations

• For extra flavor, add a splash of limoncello to the filling mixture.
• Use gluten-free graham crackers if you need a gluten-free crust.
• Substitute macadamia nuts with almonds or pecans for a different nutty flavor.
• Chill the mixing bowl and beaters before whipping the cream for best volume.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat slightly, let it sit at room temperature for 10 minutes before serving to soften the mousse. This dessert is best enjoyed chilled and does not freeze well due to its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is perfect for making ahead. Refrigerate it overnight to allow the filling to fully set and the flavors to meld beautifully.

Can I use regular yogurt instead of Greek yogurt?

Yes, you can use regular vanilla yogurt, but the filling may be slightly less thick and creamy. Greek yogurt is preferred for its thicker consistency.

No-Bake Lemon Cheesecake Mousse Pie with Coconut Macadamia Crust Recipe

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★★★★★

4.9 from 129 reviews

This No-Bake Lemon Cheesecake Mousse Pie features a creamy, tangy lemon cheesecake filling atop a crunchy toasted coconut and macadamia nut crust. It’s an easy, refreshing dessert perfect for warm days or special occasions, requiring no baking thanks to its mousse-like texture and chilled setting time.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 4 graham crackers (full sheets), broken into pieces
• 1/2 cup unsweetened shredded coconut
• 1 cup macadamia nuts
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 4 tablespoons unsalted butter, melted

Filling

• 24 ounces cream cheese, softened to room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups powdered sugar
• 1 cup heavy whipping cream
• 1/2 cup vanilla Greek yogurt
• Zest of 1 lemon
• Juice of 2 lemons

Garnish (optional)

• Lemon slices
• Edible flowers

Instructions

1. Make the crust: Toast the shredded coconut in a skillet over medium heat, stirring frequently until golden brown, being careful not to burn it. Transfer the toasted coconut, graham crackers, macadamia nuts, salt, and sugar into a food processor and pulse until fine crumbs remain. Add melted butter and pulse again until the mixture comes together and is evenly moistened. Press this crust mixture firmly into the bottom and up the sides (1/2 to 1 inch) of a 9-inch springform pan. Set aside.
2. Prepare the filling: In the bowl of a stand mixer, beat the softened cream cheese, vanilla extract, salt, and powdered sugar on medium-high speed for 2-3 minutes until fluffy, scraping down the sides as needed. Add the heavy whipping cream, vanilla Greek yogurt, lemon zest, and lemon juice and continue beating on medium speed for 1-2 minutes. Increase to high speed and whip for an additional 3-4 minutes until the filling is super thick and creamy.
3. Assemble and chill: Pour the lemon cheesecake mousse filling into the prepared crust, smoothing the top. Cover the pie with plastic wrap and refrigerate for at least 6 hours or preferably overnight, allowing the filling to set properly.
4. Garnish and serve: Before serving, decorate the pie with lemon slices and edible flowers if desired for an extra touch of elegance and color.

Notes

• Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
• Watch the coconut carefully while toasting as it can burn quickly.
• Press the crust firmly into the pan to ensure it holds together well.
• Chilling overnight yields the best texture and flavor.
• This recipe uses a stand mixer, but a hand mixer or whisk can work with some extra effort.
• For a dairy-free alternative, substitute cream cheese and whipping cream with plant-based versions.

Keywords: No-Bake Cheesecake, Lemon Mousse Pie, Coconut Macadamia Crust, Summer Dessert, Easy Cheesecake