Coconut Pudding Cheesecake

Wednesday, June 29, 2016
Coconut Pudding Cheesecake
For this month's recipe challenge we decided to round up our favorite no bake recipes. After a little contemplation I decided I was long over due to share this Coconut Pudding Cheesecake! Hopefully I don't get kicked out of the group for fudging the rules a little bit since the crust has to be baked, but if your really looking for a no bake option I can turn my head the other way while you pick up a pre-made graham crack crust from the store.. You do what you have to do when the weather is hot! 

Coconut Pudding Cheesecake is like a little slice of heaven for your taste buds, even Colt who's not fond of coconut couldn't get enough! After he ate the first slice he said, "you know I really don't care for coconut, but OMG that is so good I just can't get enough!" Yes, it's that good! I strongly suggest making it to take to a 4th of July barbecue or picnic, it won't last long! 

To Make Graham Cracker Crust: In a large bowl combine 1 2/3cup (12 whole) graham cracker crumbs and 1/4 cup sugar. Mix until well combined. Add 1/2 cup melted butter and stir until combined. Coconut-Pudding-Cheesecake-Graham-Cracker-Crust.jpg Press graham cracker mixture evenly across the bottom and up the sides of the pie plate. I find a measuring cup works well for pressing the crumbs evenly into the bottom and sides. Bake crust in a 375 degree oven for 7 minutes or until lightly brown. Cool completely. Coconut-Pudding-Cheesecake-Flour-Sugar.jpg In a large sauce pan whisk together 1 1/4 cup Granulated Sugar and 1/2 cup Flour until well combined. This prevents lumps as we're whisking in the liquids.Coconut-Pudding-Cheesecake-Milk.jpg
Slowly whisk in 2 3/4 cup Whole Milk until smooth and well combined.
Coconut-Pudding-Cheesecake-Cook.jpg Cook over medium heat stirring constantly until thickened. You will be able to see lines from where you've stirred when thick enough. It's important to stir the entire time to prevent the pudding from browning on the bottom of the pan. Remove from heat.Coconut-Pudding-Cheesecake-Eggs.jpg
Whisk together 4 whole Egg Yolks.
Stir in 1/4 cup at a time of hot Pudding Mixture into egg yolks until you've added about 1 1/2 cups Hot Pudding total.
Add yolk mixture back into the Pudding mixture, and return to a simmer over medium heat while stirring. Cook an additional 3-4 minutes until nice and thick.
Remove from heat and stir in 1 cup Unsweetened Shredded Coconut, 1 teaspoon Pure Vanilla Extract, 1 tablespoon Butter, and 1 pinch of Salt, until well combined.
Beat 16 ounces Room Temperature Cream Cheese until creamy, scraping sides of bowl as needed.
Stir in warm Coconut Pudding mixture into cream cheese until well combined, scrape sides of bowl as needed.
Coconut Pudding Cheesecake
Fill Graham Cracker Crust with Coconut Pudding mixture, cover, and refrigerate overnight or until cold. Feel free to enjoy any extra pudding that won't fit into the pie crust! It makes a little overage for tasting ;) 
Coconut Pudding Cheesecake. So easy and delicious with step by step photo instructions!
Garnish with Lightly Sweetened Whip Cream and Toasted Coconut.

Make sure to check out all the other delicious No Bake ideas below the recipe! 

Yield: 12 ServingsPin it

Coconut Pudding Cheesecake

Coconut Pudding Cheesecake recipe is a little slice of heaven on a plate! With easy to follow step by step instructions from Serena Bakes Simply From Scratch.
Rated 55 based on 5 reviews
prep time: 20 MINScook time: 15 MINStotal time: 35 mins


Graham Cracker Crust
  • 1 2/3 cup Graham Cracker Crumbs (12 Whole Crackers)
  • 1/4 cup Granulated Sugar
  • 7 tablespoons Butter, Melted
Coconut Pudding Cheesecake Filling
  • 1 1/4 cup Granulated Sugar
  • 1/2 cup All-Purpose Flour
  • 2 3/4 cup Milk (Preferably Whole)
  • 4 whole Egg Yolks, Beaten
  • 1 cup Unsweetened Shredded Coconut
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon Butter
  • 1 pinch Salt
  • 16 ounces Cream Cheese, Room Temperature
  • Lightly Sweetened Whipped Cream
  • Toasted Flaked Coconut


Graham Cracker Crust
  1. Preheat oven to 375 degrees.
  2. In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well. Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes or until light brown, cool completely.
Coconut Pudding Cheesecake Filling
  1. In a large saucepan whisk together 1 1/4 cups granulated sugar and flour until well combined. Slowly stir in milk to prevent lumps. Bring to a simmer over medium heat, stirring constantly to prevent browning. Cook until thickened, and stir lines stay in pudding mixture. Remove from heat.
  2. Whisk together egg yolks and add 1/4 cup at a time hot pudding mixture, whisking constantly to prevent curdling. Add additional pudding until about 1 1/2 cups hot pudding mixture has been added.
  3. Add egg yolk mixture back into pudding and stir until well combined. Return to a simmer and cook an additional 3-4 minutes while stirring to prevent pudding from sticking to the bottom of the pan and browning.
  4. Remove from heat. Add coconut, vanilla, 1 tablespoon butter, and pinch of salt, stir until well combined. Set aside.
  5. Beat cream cheese until smooth and creamy. Scrape sides of bowl frequently as needed.
  6. Add warm coconut pudding mixture to cream cheese and stir until well combined.
  7. Pour Coconut Pudding Cheesecake mixture into graham cracker crust. Cover and refrigerate until cold or overnight.
  1. Serve with lightly sweetened whipped cream and coconut flakes for garnish!
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Check out all the other lovely NO BAKE recipes below from bloggers who took part in our 30 Day No Bake Dessert Challenge.
Top 10 No Bake Desserts!

Coconut Pudding Cheesecake- A little slice of heaven!


  1. Coconut and Cream Cheese are two favors things in my home! Your Coconut Pudding Cheesecake is making me drool and I can't wait to make it for my family!

  2. Oh oh oh..... what a dreamy creamy delight!

  3. What a stunning looking pie and it looks so easy to make too!

  4. I love that this filling is made completely from whole ingredients, Serena! What a great recipe! I will be scheduling to share on my page! Yum!

  5. What an easy, yet delightfully tasty recipe! So refreshing, perfect for summer!

  6. I love your step by step tutorial which makes this yummy dessert so easy to make!!

  7. This looks like such an incredible pie! I know it would be a new favorite for me!

  8. My husband saw this while I was looking at it and asked me to make it for him SOON! Can't wait to try this! And I LOVE coconut!

  9. What a creamy tropical dessert! Looks fantastic!

  10. This Coconut Pudding Cheesecake looks creamy & dreamy, Serena! The only problem ... I truly don't think I could stop at one slice. :-)
    Tracey @ The Kitchen is My Playground

  11. Did i miss how much pudding mix to get and exactly when to add the actual banana pudding to the mix?

    1. This is made from scratch. You don't use pudding mix. This recipe is for Coconut Pudding Cheesecake but you can find the recipe here for Banana Pudding Cheesecake: Let me know if you have any more questions I can answer.

  12. I made it's so good! I used a premade graham wafer crust and got 2 pies out of the filling.
    I wonder if it will freeze well?!

  13. i know this is probably a faux pas but could this be made with instant pudding mix? in other words, is the fact that the pudding is warm when combining with the cream cheese important or could it be room temp with no ill effects? thanks! it looks scrumptious!

  14. I think it being warm is ideal because it really helps soften the cream cheese to make sure it's well incorporated, but I am sure you could use instant pudding if you wanted. Just make sure you let the cream cheese sit out for awhile first! Thanks so much! -Serena


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