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