Toasted Coconut, Almond and Caramel Cheesecake

Recipe by CC Writr

A rich, nutty and creamy no bake cheesecake. This will make two pies. Can be frozen for a couple months and unfreezes well.

Top Review by merylcarroll

Really good, this goes over really good with a large group. I would rate it 5+

Ingredients Nutrition

  • 16 ounces shredded coconut
  • 6 ounces sliced almonds
  • 1 (8 ounce) package cream cheese, at room temperature
  • 1 (14 ounce) can Eagle Brand Condensed Milk
  • 1 (8 ounce) container Cool Whip
  • 4 tablespoons butter
  • 2 cracker crumb pie crusts (either size)
  • 16 ounces caramel ice cream topping


  1. Topping:.
  2. In a nonstick skillet melt the butter on low heat. Add coconut and almonds to the butter till is toasted brown, stirring occasionly(This will take up to a hour or two. After this is toasted, set aside to cool off to room temperature.
  3. Base:.
  4. In a bowl combine cream cheese and condensed milk until creamy. Add Cool Whip and mix.
  5. Put it all together:.
  6. Put 1/4 of the creamy mixture in each pie shell and spread till level.
  7. Put 1/4 of toasted mixture on top and lightly press down. Drizzle caramel topping on top(I usually go in a spiral and then back in forth).
  8. Repeat with base, topping, and caramel topping.

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