The cherry and coconut cheesecake no-bake, will win you over from the very first bite! And I believe you have no difficulty believing me because it’s a truly delicious and well-chosen combination!
We are now in the period when preparing cold cakes and cheesecakes is almost a must if we don’t like to turn on the oven when temperatures start rising and this cheesecake with a voluptuous coconut cream and lots of syrupy cherries has already become the most popular at home… because in just a few days I’ve made it 3 times!!
Based on ricotta and cream, with shredded coconut and cherries, I’m convinced you’ll also love it… because it screams summer!
A easy and quick recipe my coconut and cherry cheesecake; don’t miss it!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour 15 Minutes
- Preparation time: 15 Minutes
- Portions: 8/10 slices
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 276.59 (Kcal)
- Carbohydrates 22.68 (g) of which sugars 14.70 (g)
- Proteins 3.63 (g)
- Fat 19.34 (g) of which saturated 7.71 (g)of which unsaturated 3.25 (g)
- Fibers 0.95 (g)
- Sodium 85.05 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.6 oz Digestive biscuits
- 5.6 tbsp butter
- 1 cup heavy whipping cream
- 7 oz ricotta
- 4.5 tbsp powdered sugar
- 2.8 oz shredded coconut
- 5.3 oz syrupy cherries (well-drained)
- 1 sheet gelatin sheets
- 5 syrupy cherries (well-drained)
- shredded coconut
Steps
– Preliminary Steps
Melt the butter and let it cool slightly. Line the bottom of the cake pan with parchment paper and the sides with plastic wrap (or a strip of parchment paper).
– Soak the gelatin sheet in 10 g of cold water.
– Finely blend the biscuits, pour in the melted and slightly cooled butter, and then compact everything on the bottom of the 8-inch diameter cake pan. Place in the fridge for at least 15′
– Half-whip 200 g of cold cream, add the powdered sugar and ricotta, and continue to whip. Stir the shredded coconut into the cream with a spatula.
– Heat 50 g of cream in a saucepan and, off the heat, add the well-drained gelatin; pour the cream with the dissolved gelatin into the mixture and finish everything with the drained cherries.
– Take the base out and pour the coconut and cherry cream over it; level the surface and chill in the fridge for at least an hour.
Advice and Variations
– Instead of ricotta, you can use mascarpone and replace the cherries with pitted cherries or add 2 tablespoons of cherry syrup.
It keeps in the fridge for up to 4 days.
