No-Bake Coconut Cheesecake Recipe
For the crust:
- 200g (7oz) Biscuits/Graham crackers
- 6 tablespoons (90g) butter, melted
For the filling:
- 2¼ cups (500g) Cream cheese
- 3/4 cup (180ml) Coconut cream
- 1 cup (90g) Shredded coconut
- 300g (10.5oz) White chocolate
- 10g Gelatin + 50ml water
- 1 teaspoon Vanilla extract
For the topping:
- 1/2 cup (45g) Toasted coconut
1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. In a large bowl beat cream cheese until soft and smooth, add coconut cream, vanilla extract and beat until smooth.
4. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth. Pour melted white chocolate into the bowl, beat until combined and smooth.
5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
6. Add shredded coconut and stir until combined.
7. Pour the filling into the springform pan and refrigerate for at least 6 hours or overnight.
8. Release from the pan and decorate with toasted coconut.
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Hi , Doesn't the cheesecake melt if it's kept outside for longer duration?
ReplyHello. Is the gelatin necessary? I have made may cheesecakes in the past and never used it. Would love to make this one but I dont like the thought of putting gelatin in it. Thank you
ReplyHi Katie, In this recipe you need to use gelatin, otherwise the cake wont be stable enough.
ReplyHi! Would love to make this cheesecake. Is there a substitute for the gelatin.?? Thank you.
ReplyHi, I would like to make this coconut cheese cake, can I eliminate the white chocolate and add powdered sugar instead?
ReplyCan this cheesecake be frozen?
ReplyThis cheesecake looks great! But instead of white chocolate could I add icing sugar?
ReplyI don't think this it will work. You need something that will help the cake stay stable.
ReplyJust made this cheesecake for Easter. The only issue I had was the fact that it was not sweet enough. Coconut cream has no sugar and I wished that I had taken the time to taste the mixture before adding it to the crust because I definitely would have added some sugar. Easy to make but definitely on the expensive side.
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