If you have coconut cream and 10 minutes, you will float into the fluffiest no-bake cheesecake and you’re just whipping and chilling.
All you need is:
1 can chilled coconut cream
1/2 cup sugar
1 block cream cheese
1 graham cracker pie crust
Steps:
Whip solid coconut cream with 3 tbsp sugar
Set whipped coconut cream aside
Beat cream cheese with remaining sugar
Fold whipped coconut cream back in
Mix until light and fluffy
Scoop into pie crust and smooth top
Chill in fridge until set
Freeze 30–60 minutes before slicing (optional)
Let soften slightly before serving
Store leftovers in fridge or freezer