No-bake coconut and chocolate cheesecake
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!
- 650 g cream cheese (has to be full-fat, I used Philadelpia)
- 250 ml coconut cream (1 pack, chilled, NOT coconut milk, you can buy it in Asian stores)
- 60 g powdered sugar (sifted)
- 200 g coconut bars (finely chopped, I used Bounty)
- 200 g chocolate (milk, chopped)
- 30 g desiccated coconut (unsweetened)
- 200 ml double cream (or whipping cream)
- 300 g biscuits (coconut flavoured, any kind, ideally plain, not the sandwiched version)
- 50 g desiccated coconut (unsweetened)
- 30 g cocoa powder
- 150 g butter (unsalted, melted)
- 200 g coconut bars (sliced, I used Bounty, to add on top)
- 70 g desiccated coconut (unsweetened, to add on the sides of the cake)
Prepare 18 cm round baking tin with a removable bottom. Line it with baking paper and put aside.
Add biscuits, coconut and cocoa powder into a food processor and pulse until pulverized.
Add melted butter and pulse few times until butter is mixed with biscuits.
Transfer the biscuit base into the prepared tin and press it firmly.
Place the tin in a fridge.
Place cream cheese and powdered sugar into a bowl and mix together until well combined.
Add coconut cream and whisk well but be careful not to overmix.
Add chopped coconut bars and fold it into the cheesecake filling.
Place the cheesecake filling on the biscuit base and put the cake tin back to the fridge.
Place chopped chocolate in a bowl over a pot with boiling water and let it melt. Keep stirring.
Pour over cream and keep stirring until chocolate is melted and mixed with cream.
Take it from the heat and just keep mixing vigorously until smooth.
Let the mixture to cool down and add coconut. Mix well.
When the ganache has cooled down (but is still pourable) pour it over the cheesecake and place the cake in the fridge to cool (for at least 10 hours).
Remove the cake from the tin.
Press coconut on the side of the cheesecake filling.
Add sliced coconut bars no top.
Let the cheesecake to come to room temperature before serving.