Description
This No-Bake Lemon Cheesecake Mousse Pie with Coconut Macadamia Crust is a refreshing and creamy dessert featuring a zesty lemon-flavored cheesecake mousse nestled in a crunchy, toasted coconut and macadamia nut crust. With a luscious texture and bright citrus notes, it’s perfect for warm weather or any occasion where a light yet indulgent treat is desired.
Ingredients
Scale
Crust
- 4 graham crackers (the 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, making sure not to burn it. Combine the toasted coconut, graham crackers, macadamia nuts, salt, and sugar in a food processor and pulse until fine crumbs form. Add the melted butter and pulse again until the mixture is well combined and moistened. 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.
- 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 of the bowl as needed. Add the heavy whipping cream, vanilla Greek yogurt, lemon zest, and lemon juice. Beat on medium speed for 1-2 minutes, then increase to high speed and continue mixing for another 3-4 minutes until the filling is very thick and creamy.
- Assemble and chill: Pour the lemon cheesecake mousse filling into the prepared crust and spread evenly. Cover the pan tightly with plastic wrap. Refrigerate for at least 6 hours or overnight to allow the filling to fully set.
- Serve and garnish: Before serving, optionally garnish the pie with fresh lemon slices and edible flowers for a beautiful presentation.
Notes
- Be careful when toasting coconut as it can burn quickly; stir frequently and watch closely.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Use a 9-inch springform pan for easy removal of the pie.
- For a dairy-free version, substitute cream cheese and yogurt with plant-based alternatives and use coconut cream instead of heavy cream.
- This pie keeps well refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no bake lemon cheesecake, lemon mousse pie, coconut macadamia crust, no bake pie, creamy lemon dessert, easy cheesecake mousse
