Snowball No Bake Cheesecake

Snowball No Bake Cheesecake with coconut and cream cheese. Light festive dessert with no baking needed.

I made this Snowball No Bake Cheesecake on a cold afternoon when I wanted a dessert that looked festive but did not take much effort. The smooth cream filling and the soft coconut finish reminded me of older holiday treats that my mother made when I was young. My wife said it looked like fresh winter snow and she smiled before she even tasted it. That was the moment I knew this recipe had earned a place on our table.

The flavor is light but full. The cream cheese gives it a rich base yet the coconut keeps it bright. I liked how the crust stayed firm without baking and the filling set beautifully in the fridge. When I served it after dinner my family enjoyed each slice and asked if I had made two of them which told me this dessert makes an impression without feeling heavy.

This recipe is helpful when life is busy because the steps are simple and the fridge does most of the work. You can make it in advance and enjoy a dessert that fits the season without turning on the oven. My family finished the cheesecake faster than I expected which told me I will be making this again for the holidays ahead.

Questions You May Have About This Recipe

Can I use a premade graham crust
Yes. It works well and saves time.

Can I use whipped topping instead of whipped cream
Fresh whipped cream gives better texture.

Can I make this two days ahead
Yes. It holds its shape well in the fridge.

Do I need to toast the coconut
You do not need to although some people prefer the flavor.

Can I swap coconut liqueur for coconut extract
Yes. Use extract if you want an alcohol free option.

What You Need To Make Snowball No Bake Cheesecake

1 graham crust

2 cups cream cheese softened

1 cup powdered sugar

2 cups heavy cream

1 tsp coconut extract

1 cup shredded coconut

Maraschino cherries or chocolate truffles for topping if desired

How To Make Snowball No Bake Cheesecake

Beat cream cheese with powdered sugar until smooth.

Whip heavy cream until soft peaks form.

Fold whipped cream into the cream cheese mixture.

Add coconut extract and stir gently.

Spread mixture into the graham crust.

Top with shredded coconut and cherries or truffles.

Chill for 4 hours before serving.

Tips

Use cold cream for better whipping.

Chill the bowl before whipping cream for faster results.

Add extra coconut to the filling for stronger flavor.

Use a sharp knife dipped in warm water for clean slices.

Reader Reviews

⭐⭐⭐⭐⭐ Smooth fresh and simple to make. My family enjoyed every bite. Linda T

⭐⭐⭐⭐ Light texture and perfect sweetness. I will make this again. Carol R

⭐⭐⭐⭐⭐ A pretty dessert for winter gatherings. The coconut topping was lovely. Sharon W

⭐⭐⭐⭐ Easy steps and no oven needed. The flavor was bright and rich. Diane M

⭐⭐⭐⭐⭐ A treat that reminded me of older holiday desserts. Thank you for this. Margaret S

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