COCONUT CHEESECAKE and white chocolate
I must confess that I love the taste of coconut but I don’t like the texture, I have always found it a bit grainy and difficult to chew. As a child, I still remember, when Bounty first came out, everyone went crazy for it, but I couldn’t stand it, there was nothing worse for me than biting into it and finding those pieces under my teeth!!!!
I realize I’m strange and probably 99% of you think differently than I do, but I’m reaching for that 1%!!!!!
Joking aside, today we will prepare together a No-Bake Coconut Cheesecake, perfect for the warmer months when we prefer not to turn on the oven, combining the goodness of coconut with that of white chocolate.
An easy and quick recipe to prepare, with a creamy texture, based on simple ingredients such as crumbled cookies, butter, yogurt, shredded coconut, cream cheese, and white chocolate.
A fresh cake with a soft and silky cream that contrasts with the compact and crunchy cookie base with a white chocolate topping that perfectly matches the coconut flavor that you can enrich or modify, for example, if you like coconut pieces, by toasting shredded coconut and adding it to the chocolate glaze.
Perfect for lovers of Raffaello chocolates because it resembles them in taste, what more could you want on a hot summer day? All that’s left is to prepare the ingredients and find out with me how to make this delicious No-Bake Chocolate and Coconut Cheesecake.
- Difficulty: Easy
- Cost: Expensive
- Rest time: 2 Hours
- Preparation time: 35 Minutes
- Portions: 8
- Cooking methods: No-bake
- Cuisine: American
- Energy 695.42 (Kcal)
- Carbohydrates 44.96 (g) of which sugars 33.75 (g)
- Proteins 12.27 (g)
- Fat 52.74 (g) of which saturated 20.33 (g)of which unsaturated 8.51 (g)
- Fibers 1.31 (g)
- Sodium 538.52 (mg)
Indicative values for a portion of 150 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
- 1 1/2 cups cookies
- 1/3 cup butter
- 13.4 oz cream cheese
- 1/3 cup yogurt (coconut or plain)
- 3.5 oz white chocolate
- 3/4 cup shredded coconut
- 1/3 cup condensed milk
- 8 g gelatin sheets
- 2 tablespoons milk
- 3.5 oz white chocolate
- 1/3 cup liquid cream
- 1 g gelatin sheets
- to taste shredded coconut
Tools
- Bowl
- Spatula
- Food processor
- Springform pan
Steps
Put the cookies in the food processor and crush them finely. Transfer them to a bowl, add the melted butter and mix. Pour the mixture into a 9-inch springform pan and press it down to create a compact base. Let it rest in the fridge for at least 30 minutes. Place the gelatin sheets in cold water. When the gelatin sheets are soft, squeeze them and dissolve them in 2 tablespoons of hot milk, mixing very well.
Put the cream cheese (it must be at room temperature) in a bowl, add the coconut yogurt (plain whole yogurt is fine too), and whip with electric beaters. Add the shredded coconut and operate the blender again. Once everything is mixed, pour in the condensed milk and the white chocolate previously melted in the microwave and mix with a spatula. Finally, add the previously dissolved gelatin to the mixture and mix to combine.
Take the cake base from the fridge and distribute the filling inside. Level with a spatula. Put it back in the fridge to set for at least 2 hours. Meanwhile, prepare the White Chocolate Glaze. Heat the cream slightly in a saucepan, it should not come to a boil. Remove from heat, add the white chocolate cut into small pieces. Stir quickly until completely melted.
After the Cheesecake has rested in the fridge, take it out and pour the White Chocolate Glaze directly onto the surface (it shouldn’t be hot but lukewarm). Distribute it evenly by slightly rotating the pan. Put it back in the fridge until the topping has solidified. Take it out of the fridge at least 15 minutes before serving so it regains the right creamy texture.
NOTES AND VARIATIONS
COOKIES: I used simple shortbread cookies because I had them at home, but if you love the slightly salty taste characteristic of Cheesecake bases, you can use salted butter instead of regular butter or substitute the shortbread cookies with Digestive biscuits that already have a slightly salty taste.
YOGURT: You can use either coconut yogurt, which further enhances the flavor of the Cheesecake, or plain yogurt, as long as they are whole yogurts and not light.
CREAM CHEESE: Any spreadable cheese is fine as long as it’s not the light version and it’s at room temperature.
BUTTER: In this recipe, you could also use salted butter for the base, especially if you use regular shortbread cookies, to recreate the classic taste of the cheesecake base usually achieved with Digestive biscuits.
WHITE CHOCOLATE: For the topping, I preferred to use white chocolate because I love its sweet and delicate taste, but milk or dark chocolate are also great options and remind the flavor of Bounty bars.
LIQUID CREAM: To further accentuate the coconut flavor, you can substitute the liquid cream with coconut cream for the White Chocolate Glaze.
DECORATION: For decorating this Cheesecake, shredded coconut is ideal, or you can create white chocolate curls.
STORAGE
The Coconut and White Chocolate Cheesecake can be stored in the fridge in an airtight container for up to 3 days. It can be stored in the freezer for a maximum of 15 days. It should be transferred from the freezer to the fridge to regain the right consistency (about 8 hours for thawing)
