No-Bake Coconut Cheesecake: A No-Gelatin Recipe to Try…
If you are looking for a no-bake treat perfect for summer, then you absolutely must try this coconut cheesecake! It is delicious and super easy to make.
The base is the classic cheesecake base, made with crumbled cookies (I chose whole wheat cookies) and melted butter.
Ingredients:
- 230g wholemeal digestive biscuits / 8 oz whole wheat graham crackers
- 100g / 7 tbsp unsalted butter
- 200g / 7 oz ricotta cheese
- 200g / 7 oz mascarpone cheese
- 120g desiccated coconut / 1 1/3 cups shredded coconut
- 150g / 5.3 oz white chocolate
- Toasted hazelnuts, as needed / to taste
How to Prepare No-Bake Coconut Cheesecake:
- Shred the cookies with the help of a food processor.
- Here we have our chopped cookies ready!
- Pour the cookies into a bowl and mix them together with the melted butter.
- Pour the cookie and butter mixture inside a hinged mold lined with baking paper. Press well to create the base of the cake and set aside in the refrigerator for half an hour.
- Melt the white chocolate in a double boiler.
- Whisk together the ricotta, mascarpone and coconut.
- Using a spatula, incorporate the white chocolate (made slightly warm) as well.
- Pour the cream over the cookie base and level it well.
- Place the cheesecake to rest in the refrigerator for at least 4 hours.
- Before serving the cheesecake, decorate it with a little more coconut and toasted hazelnuts.
Bon Appétit!
