Berry Coconut No-Bake Cheesecake PT35M https://img4.recipesrun.com/201907/2019/0802/d2/2/833120/300x200x90.jpg In the height of summer, turning on the oven should be considered off-limits, but we still need dessert. For that, there's the no-bake cheesecake, which has all the richness of the baked version without any of the baking. Here, Biscoff cookies add a bit of spice, which pairs beautifully with toasted coconut, and we swap the heavy cream for rich, fluffy whipped coconut cream. The topping combines cooked and fresh berries for a wonderful variety of texture and flavor. Just about any varieties will work here, so use what looks best. A combination of blueberries and blackberries or raspberries is quite nice. Be sure to plan ahead with this recipe. The cans of coconut milk need to be chilled at least overnight, and as does the finished cheesecake before it can be sliced. 9 servings Ingredients: Toasted coconut chips, to taste, optional 1/2 teaspoon Finely grated lemon zest 1 tablespoon Fresh lemon juice 2 tablespoons Granulated sugar 3 cups Fresh blueberries, blackberries or raspberries Pinch of kosher salt 1/2 teaspoon Finely grated lemon zest 2/3 cup Granulated sugar 16 ounces Cream cheese, softened but still cool 14 ounces Full-fat coconut milk, chilled in the refrigerator overnight Pinch of kosher salt 6 tablespoons Unsalted butter, melted and cooled 1 3/4 cups Finely crushed Biscoff cookie crumbs 3/4 cup Shredded unsweetened coconut