Coconut and Chocolate Cheesecake is a no-bake cold cake inspired by the flavors of the famous coconut and chocolate snack, perfect for the summer.

A delicious and irresistible cake, definitely worth trying! The preparation is simple and quick; you just need some patience for the resting time in the refrigerator, but the wait will be worth it!

If you, like me, love the famous coconut chocolates, you absolutely have to try this delight that is made in just a few steps.

I love coconut and the legendary coconut chocolates that have accompanied me since I was a child.

That’s why I wanted to pay tribute to this dessert, which is highly enjoyed in the summer because it’s fresh and tasty. In this way, I’ve created a super delicious and popular cheesecake.

It’s the perfect cake to beautifully finish off a delicious summer dinner. If desired, you can make it in advance, leaving only the decoration for the last moment.

The need for this dessert simply arose because a few days ago, I was asked for this recipe in my cooking group.

And I immediately got to work creating this delicious dessert appreciated by my husband’s colleagues.

Here’s my version of my cheesecake for you.

What are you waiting for? Get these ingredients and get straight to work!

Difficulty: Very Easy
Cost: Economical
Rest time: 2 Hours
Preparation time: 15 Minutes
Portions: 10 People
Cooking methods: No Bake
Cuisine: Italian
Seasonality: Spring, Summer

459.19 Kcal

calories per serving

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Energy 459.19 (Kcal)
Carbohydrates 47.01 (g) of which sugars 24.94 (g)
Proteins 3.97 (g)
Fat 29.66 (g) of which saturated 13.64 (g)of which unsaturated 5.84 (g)
Fibers 3.64 (g)
Sodium 172.63 (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 for Coconut and Chocolate Cheesecake

1 1/2 cups dry biscuits (or gluten-free or sugar-free diet biscuits)
1/4 cup unsweetened cocoa powder
1/2 cup butter
1 1/3 cups grated coconut (plus more for decoration)
1 1/4 cups sweetened plant-based whipping cream
7 oz 55% dark chocolate
to taste chocolates (for decoration)

Tools

Mixer
Bowl
Blender
Parchment paper
Springform Pan 8.5 inches
Small Saucepan
Kitchen Scales

Steps for Coconut and Chocolate Cheesecake

Finely chop the biscuits and place them in a large bowl, add the cocoa and melted butter.
Take a 8.5 inch springform pan, place a sheet of parchment paper on the bottom and sides.
Pour the biscuit mixture and compact it to create the base.
Level the base with a spoon or your hands and place in the fridge to rest for 30 minutes.
Meanwhile, prepare the cream: whip 1 cup of cream, add the mascarpone and grated coconut
Pour over the biscuit base and return to the fridge.
Melt the chocolate in a double boiler or microwave with 1/2 cup of cream and pour over the coconut cream.
Place in the fridge for at least three hours.
Decorate as desired before serving.
Bon appétit.