Berry Coconut No-Bake Cheesecake

cooking.nytimes.com

subheading: FOR THE CRUST:

¾ cup/60 grams shredded unsweetened coconut

1 ¾ cups/236 grams finely crushed Biscoff cookie crumbs (or 1 ¾ cups/236 grams graham cracker crumbs and 1 tablespoon brown sugar), from about 30 Biscoff cookies or 15 whole graham crackers

6 tablespoons/86 grams unsalted butter, melted and cooled

Pinch of kosher salt

subheading: FOR THE FILLING:

2 (14-ounce) cans full-fat coconut milk, chilled in the refrigerator overnight (see note)

16 ounces/452 grams cream cheese, softened but still cool

⅔ cup/133 grams granulated sugar

2 tablespoons fresh lemon juice

½ teaspoon finely grated lemon zest

Pinch of kosher salt

subheading: FOR THE TOPPING:

3 cups fresh blueberries, blackberries or raspberries

2 tablespoons granulated sugar

1 tablespoon fresh lemon juice

½ teaspoon finely grated lemon zest

Toasted coconut chips, to taste, optional

Directions at cooking.nytimes.com

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