Dessert

No-bake coconut and chocolate cheesecake

Name: No-bake coconut and chocolate cheesecake
Prep time: 40 min
Total time: 8 h 40 min
Yield: 1
Ingredients: 650 g cream cheese; 250 ml coconut cream; 60 g powdered sugar; 200 g coconut bars; 200 g chocolate; 30 g desiccated coconut; 200 ml double cream; 300 g biscuits; 50 g desiccated coconut; 30 g cocoa powder; 150 g butter; 200 g coconut bars; 70 g desiccated coconut

Anna K 28 October 2024

Servings: 1 Total Time: 8 hrs 40 mins Difficulty: Beginner

Jump To Recipe Print Recipe

Creamy and dreamy no-bake coconut and chocolate cheesecake is very easy to make and tastes incredible. All coconut lovers, this recipe is for you!

How to make no-bake coconut and chocolate cheesecake

I recommend using an 18cm/7in round cake tin that is quite tall.

This lush cheesecake is easy to make but has to be made at least 2 days before you want to serve it. It just needs time to set properly. It has a thick coconut and cocoa base, creamy coconut cheesecake filling with chopped coconut bars and chocolate and coconut ganache on top. I have added sliced coconut bars on top for WOW effect.

Cheesecake base

Add biscuits, coconut and cocoa into a food processor and grind into crumb. Mix it with melted butter and place the mixture into the cake tin. Press firmly ( you can use a glass or a flat potato masher for this task). Place the tin in a fridge.

For making the cookie base, I would recommend using dry coconut biscuits without any filling.

Cheesecake filling

Mix cream cheese and powdered sugar and mix. Then add coconut cream (not coconut milk). Coconut cream is thicker than coconut milk. Next add finely chopped coconut bars (I used Bounty). Mix all the ingredients and transfer the cheesecake filling to the tin. Place the tin baked to the fridge.

Cheesecake topping

I made chocolate and coconut ganache to add on top. It is very easy. First you need to melt chopped chocolate over water bath. Then pour the cream and stir until the mixture is smooth and shiny. The the bowl off the heat and let it cool for 5 minutes. Then stir in coconut. Make sure that ganache is cold but still pourable and pour it over the cheesecake filling. Now add sliced coconut bars on top.

Now cheesecake needs time to set and I would recommend leaving it in a fridge for at least 12 hours.

What does no-bake coconut and chocolate cheesecake taste like?

What can I say here? I think the photos show the beauty of this cheesecake. This dessert is very indulgent, creamy and rich, that is for sure! Every bite has a million calories, but who is counting, right? The base is crunchy and sandy. The filling in lush and bursting with coconut flavour. The topping is soft and bursting with chocolate flavour. Of course sliced coconut bars are optional, but I thought, why not! Life is too sort to miss out on coconut bars. Do you agree?

The sides of the cheesecake are covered in coconut as well. In a nutshell, I can say that this is a coconut lover cheesecake. Is it rich it is, but at the same time it is not overly sweet.

How to store no-bake coconut and chocolate cheesecake

You can store this cake in fridge for up to a week. You can also freeze it for up to 3 months. I would recommend slicing it first and then freezing.

Please notice that this fantastic dessert tastes the best when is served at room temperature.

If you are looking for more cheesecake recipes, I can recommend you the following:

Chocolate and mint baked cheesecake

Baked ricotta cannoli cheesecake

Chocolate and mint mini cheesecakes

Click this link to see the best cheesecake recipes

I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.

Recipe source – my own

Cheers!