Lemon Macaroon Cheesecake – No Bake

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This no-bake lemon macaroon cheesecake combines a creamy coconut filling with a crisp Golden Oreo crust. It’s finished with softly whipped cream and tangy lemon curd, which adds a bright citrus flavor to the sweet coconut filling.

Since the cheesecake sets in the refrigerator, there’s no need to turn on the oven. Prepare it ahead of time and keep it chilled until you’re ready to serve a cool summer dessert.

Ingredients

For the Crust

• 1 package Golden Oreos (about 14 oz)

• 6 tbsp unsalted butter, melted

For the Filling

• 2 oz white chocolate, melted

• 3 cups cream cheese, softened (about 24 oz)

• 8 oz granulated sugar (about 1 cup)

• 1 cup shredded coconut

• 10 oz lemon curd

For the Topping

• 12 oz heavy whipping cream (about 1½ cups)

• 6 oz powdered sugar (about 1½ cups)

• ½ cup toasted coconut flakes

Instructions

1. Make the Crust

• Grease a 9-inch springform pan lightly with cooking spray.

• In a food processor or blender, pulse the Golden Oreos into fine crumbs.

• Add the melted butter and pulse until the crumbs are evenly coated.

• Press the mixture firmly into the bottom and slightly up the sides of the pan to form a compact crust.

• Refrigerate while preparing the filling.

2. Prepare the Filling

• In a microwave-safe bowl, gently melt the white chocolate in 15–20 second intervals, stirring between each, until smooth. Set aside to cool slightly.

• In a large mixing bowl, beat the cream cheese with an electric mixer for 3–4 minutes, until creamy and smooth.

• Add the melted white chocolate, granulated sugar, and shredded coconut. Beat for another 2 minutes until fully combined.

• Spread the mixture evenly over the chilled crust.

• Carefully spread the lemon curd evenly over the cream cheese layer.

3. Make the Topping

• In a mixing bowl, whip the heavy cream on medium speed until it begins to bubble and thicken.

• Slowly add the powdered sugar and continue whipping until stiff peaks form.

• Spread the whipped cream evenly over the cheesecake.

• Garnish with toasted coconut flakes on top.

4. Chill and Serve

• Refrigerate the cheesecake for at least 5 hours, or until fully set.

• Slice, serve, and enjoy!

Make Ahead & Storage

• Refrigerator: Store covered for up to 4 days.

• Freezer: Freeze individual slices for up to 2 months; thaw overnight in the fridge.

Timing

• Prep Time: ~25 minutes

• Chill Time: ~5 hours

• Total Time: ~5 hours 25 minutes

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