The BOUNTY CHEESECAKE is a no-bake, spoon dessert that is fresh, creamy and incredibly indulgent, inspired by the famous soft coconut bar covered in chocolate. Preparing this absolute delight is really easy and it is perfect to serve as an end-of-meal dessert in warm seasons, but also as a birthday cake. It also has the advantage—never a minor detail—of being able to be made well in advance.
The pairing of coconut and chocolate is a guaranteed success that pleases everyone, young and old alike. Follow the recipe carefully and you’ll find the right balance that makes this dessert truly unique. And wickedly good…
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 6-8 servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 oz cocoa cookies
- 6 tbsp butter (melted)
- 6 oz cream cheese
- 1 cup powdered sugar
- 1 cup cow's milk ricotta (well drained)
- 1 cup yogurt (coconut)
- 1/2 cup sweetened non-dairy whipping cream (chilled)
- 3 tbsp desiccated coconut
- 4 sheets gelatin
- 2 tbsp sweetened non-dairy whipping cream (to dissolve the gelatin)
- 3.5 oz dark chocolate
- 1/3 cup heavy cream (liquid)
- 6 Bounty bars
- 1 tablespoon desiccated coconut
For the Bounty cheesecake you will need
- 1 Bowl
- Electric beaters
- 1 Pan 8 in
- 1 Small saucepan
- 1 Small bowl
- 1 Food-grade acetate roll
- Parchment paper
Preparation
Preparing the BOUNTY CHEESECAKE is really child’s play.
BASE
Place the cookies in a food processor and pulse until you obtain a fairly fine crumb.
While you are grinding the cookies, melt the butter in a small saucepan. When the butter is melted and the cookies are pulsed, combine them and press into a 7–8 inch springform pan with the base lined with parchment paper.
After compacting the crumbs on the bottom with a spoon, place in the fridge for 30 minutes or in the freezer for 15 minutes.
FILLING
Soak the gelatin sheets in cold water for 10 minutes.
In a bowl, work the cream cheese with the powdered sugar until completely smooth.
Add the ricotta and blend.
Add the yogurt and incorporate it into the cream.
Add the very cold cream from the fridge and whip for another 2 minutes. Finally add the desiccated coconut and fold it in.
Place 2 tablespoons of cream in a small saucepan, warm it, then remove from the heat and add the well-squeezed gelatin. Stir until it dissolves, let it cool slightly, add it to the cream mixture and mix.
Remove the base from the fridge and pour in the filling.Refrigerate for at least 3 hours.
TOPPING
After 3 hours, take the cheesecake out of the fridge. Heat the cream, pour it over the chopped chocolate and stir well.Spread it evenly, sprinkle with extra desiccated coconut and return to the fridge for 30 minutes so the chocolate can set.
Take the Bounty cheesecake out at least 30 minutes before serving so the chocolate topping becomes soft. Then decorate with additional Bounty bars.
