A simple and fresh no-bake dessert, perfect for the summer season… Coconut cheesecake, easy and quick to make, with the classic cookie base and a delicate coconut and Greek yogurt cream. A very delicious cake, great at the end of a meal, which you can decorate as you like with lemon slices, as I did, or with a chocolate or berry topping. Try the recipe, it’s really simple!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 8 People
- Cooking methods: No-bake
- Seasonality: All Seasons
- Energy 316.26 (Kcal)
- Carbohydrates 21.77 (g) of which sugars 12.18 (g)
- Proteins 5.20 (g)
- Fat 23.55 (g) of which saturated 4.84 (g)of which unsaturated 2.83 (g)
- Fibers 0.61 (g)
- Sodium 114.72 (mg)
Indicative values for a portion of 90 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
- 5.3 oz Digestive cookies (or other plain cookies)
- 5.3 tbsp butter
- 5.3 oz 2% fat Greek yogurt
- 5.6 oz cream cheese
- 1.8 oz coconut flour (or shredded coconut)
- 2/3 cup powdered sugar
- 7/8 cup whipping cream (well chilled)
- 1 tbsp gelatin powder (or sheets)
- to taste grated coconut (for the surface)
- slices lemon (for decoration)
Tools
- Cake Pan springform 7-inch
- Saucepan
- 2 Bowls
- Mixer
- Food Processor
Preparation
Chop the cookies in a food processor and melt the butter in a saucepan, without boiling.
Mix the butter and cookies in a bowl, then place them on the bottom of the cake pan, previously lined with parchment paper. Press with the back of a spoon to level the base well.
Place the cake pan in the freezer for 10 minutes, or in the refrigerator for about half an hour.
Meanwhile, prepare the cream. Mix in a bowl the Greek yogurt, cream cheese, coconut flour, and powdered sugar.
With the mixer, whip the cream until it is fluffy and firm.
Using a spatula, fold the whipped cream into the other ingredients.
Put the gelatin (powder) in a container, add about 50 ml of water, and dissolve it in the microwave for a few seconds. If using gelatin sheets, soak them in cold water first, then dissolve on the stove, adding a couple of tablespoons of liquid cream (taken from the total).
Let the gelatin cool for a few minutes, then add it to the cream and mix quickly.
Take your cookie base and pour the coconut cream over it. Gently level and cover the cake pan with plastic wrap.
Place the dessert in the refrigerator and let it rest for 4-5 hours, or overnight if you can.
Just before serving, gently remove the cake from the mold and sprinkle the surface with grated coconut. If desired, you can decorate with lemon slices and mint leaves.
The coconut cheesecake is ready!
Tips and Variations
You can use plain or coconut-flavored Greek yogurt.
You can substitute the cream cheese with mascarpone or ricotta.
If you prefer, you can decorate the surface with Nutella or chocolate topping. In this case, you can make the base with cocoa-flavored cookies.
For the gelatin, always follow the instructions on the package, as they may vary by brand.
The cheesecake keeps for a couple of days in the refrigerator, in a closed container.
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