No-Bake Lemon Cheesecake Mousse Pie with Coconut Macadamia Crust
This No-Bake Lemon Cheesecake Mousse Pie with Coconut Macadamia Crust is a perfect, light Spring dessert for when you want something quick and don't want to turn on the oven! The cheesecake mousse is light, fluffy, and perfectly tart and sweet, and the crust is filled with toasted coconut and nutty flavor. To die for!
Ingredients
For the pie 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
For the 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
For garnish
- lemon slices, if desired
- edible flowers (optional)
Instructions
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Make the crust. Add the coconut to a skillet and toast over medium heat, stirring frequently, until golden brown. Watch super carefully - it can burn in an instant! Add the toasted coconut, graham crackers, macadamia nuts, salt, and sugar to a food processor and pulse until fine crumbs remain. Add the melted butter and pulse again until mixture comes together and is moistened. Press the mixture into the bottom and 1/2 to 1 inch up the sides of a 9-inch springform pan. Set aside.
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In the bowl of your stand mixer, add the softened cream cheese, vanilla, salt, and powdered sugar and beat on medium-high speed until fluffy, about 2-3 minutes, scraping down the sides as needed. Add the whipping cream, yogurt, lemon zest, and lemon juice and beat on medium for 1-2 minutes, then raise speed to high and mix for another 3-4 minutes, until super thick and creamy.
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Pour mixture into the prepared crust and cover with plastic wrap. Refrigerate for at least 6 hours or overnight, until filling has set. Garnish with lemon slices and/or edible flowers, if desired!