Coconut Cheesecake. A fresh dessert and delicious, with a slightly exotic flavor.
This delightful summer cake requires no baking, making it ideal for those who seek a quick recipe with an elegant and refined appearance.
This coconut version is a great alternative to the Lemon Cheesecake or the classic no-bake yogurt cake
Prepare it for a fresh and light after-dinner or even for a tasty snack.
If you like cheesecakes you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 5.3 oz Digestive biscuits
- 3.5 oz cocoa biscuits
- 6.2 oz butter
- 2 cups fresh whipping cream
- 0.25 cup sugar
- 3 cups yogurt (coconut flavored)
- 0.42 oz gelatin sheets (in sheets)
- 0.25 cup milk
- 2 tbsps grated coconut
- as needed coconut (for decoration)
Tools
- Springform pan
- Electric beaters
- Mixer
- Spatula
- Parchment paper
Steps
Prepare the base
Grind the Digestive biscuits and cocoa biscuits in a mixer until you get a fine powder.
Add the melted butter and pulse to form a sandy mixture.
Line a 9-inch springform pan and pour the biscuit mixture into it.
Compact the base with the bottom of a glass or the back of a spoon and place in the freezer to rest.
Prepare the cream
Soak the gelatin sheets in cold water.
Pour the cream and sugar into a large bowl and whip with electric beaters.
Add the coconut yogurt, grated coconut, and mix.
Squeeze the gelatin and dissolve it in hot milk. Use a small whisk for this operation.
Pour the dissolved gelatin into the cream and yogurt mixture and blend with beaters to combine the ingredients.
Assemble the cake
Remove the biscuit base from the freezer and pour the coconut cream on top.
Level with a spatula, sprinkle with grated coconut, and cover the pan with plastic wrap.
Place in the fridge to rest for at least 4 hours,
Our Coconut Cheesecake is ready. Unmold and before serving, decorate the surface with some coconut slices.
Enjoy your dessert!
Storage and advice …
Store in the fridge covered with a cake dome.
Consume within 2/3 days
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