Fresh blueberries and sweet, toasted coconut make this no-bake cheesecake a simply perfect dessert for summer!
For the graham cracker crust:
3 tbsp butter, melted
1/3 cup graham cracker crumbs
1/3 cup sugar
For the cheesecake:
2 (8 oz) packages of cream cheese, at room temperature
1 can sweetened condensed milk
1 tsp vanilla extract (optional)
For the topping:
1 cup blueberries, rinsed and patted dry
1/2 cup toasted coconut*
!Make the cheesecake filling:
Add cream cheese and sweetened condensed milk to a large bowl (or the bowl of your stand mixer with a whisk attachment). Beat on medium-high speed for 3-5 minutes, or until the mixture is smooth and consistent. Beat in vanilla, if using.
Cover with plastic wrap or a lid and refrigerate for at least 4 hours (or overnight).
!Make the graham cracker crust:
When you are ready to serve, whisk together all graham cracker crust ingredients until mixture resembles moist, coarse crumbs. Spoon a few tablespoons of this mixture into the bottom of four small glass bowls (or shot glasses!) and press down with your fingers to form the crust.
Remove cheesecake mixture from the refrigerator and either spoon mixture over the graham cracker crust or pipe with a piping bag and tip.
Top cheesecake with blueberries and toasted coconut, and serve!