Coconut Snowball Cheesecake

Rich, creamy and no-bake easy, our chocolate cookie-crusted confection is a sensational delight from first sight to very last bite.

Ingredients

• 12 sheets chocolate graham crackers, from 14.4-oz. pkg., finely ground
• 1 cup semisweet chocolate chips, melted
• 6 Tbs. butter, melted
• ¾ cup heavy cream
• 2 (8 oz.) pkgs. cream cheese, at room temp.
• 1 cup stirred unsweetened coconut cream, from 2 (5.4 oz.) cans
• 1 (3.4 oz.) pkgs. instant white chocolate pudding mix
• 1½ tsp. coconut extract
• 4 oz. white chocolate, chopped, melted
• White coconut truffles (optional)

Instructions

1. Coat 9″x3″ springform pan with cooking spray. In large bowl, stir together graham cracker crumbs, chocolate chips and butter until blended. Coat hands with cooking spray; press crumb mixture into bottom and 1¾ ” up side of pan. Chill until set, about 20 min.
2. On medium-high speed, beat heavy cream until stiff; reserve. On medium, beat cream cheese and ½ cup coconut cream until smooth, 2–3 min. Add pudding mix, extract and remaining coconut cream; beat until smooth. On low, gradually beat in white chocolate until blended. Fold in reserved whipped cream. Spread in crust; cover. Chill until firm, at least 4 hrs.
3. Remove side of pan. Transfer to serving plate. If desired, garnish with coconut truffles. Store leftovers, covered, in refrigerator.