Cheesecake coconut with chocolate without cooking. Easy recipe. Who doesn’t love no-bake cheesecakes? It is difficult to find someone who is not crazy about this perfect dessert especially during the summer, when the heat increases the desire for fresh desserts and which do not require the use of the oven to be made. The cheesecake coconut with chocolate is a cold cake that combines the delicacy of dark chocolate with the fresh and summery taste of coconut … a delicacy you must try!
The recipe that we will see together is easy and quick to prepare, however, our advice is to prepare this cheesecake in the early afternoon and then enjoy it in the evening, or directly the day before, since it will need at least 4 hours of rest in the refrigerator to be able to compact. Preparing it is very simple and we will only need bowls, a spoon and an electric whisk.
The cream of this cold cheesecake is really delicious: we will make it with fresh cream and spreadable cheese in the same doses, to which we will add condensed milk and coconut flour, obtaining a very creamy and delicious mixture! The cream will then be covered with an irresistible dark chocolate ganache. And that’s not all: after resting in the fridge, we will decorate our cheesecake coconut with chocolate with a sprinkling of coconut flour, which will perfectly contrast with the dark colour of the ganache.
With a few steps and little effort, we will have obtained a dessert at the end of the meal that is beautiful to look at, fresh and greedy, of those capable of making us look great as a pastry chef! Are you ready to immediately see how to prepare it? And then remember to let us know if you liked it and on what occasion you enjoyed it!
Preparation time: 20 min
Rest in the fridge rest in the fridge: 4 hours
Ready in: 20 min
FOR PORTIONS – 8
FOR THE BASE
250 gram of dry biscuits
125 gram of melted butter
FOR THE CREAM
6 gram of gelatin sheets (3 sheets)
300 gram of spreadable cheese
300 ml of fresh cream
100 gram of condensed milk
70 gram of coconut flour
FOR THE GANACHE
200 ml of fresh cream
200 gram of dark chocolate
coconut flour as required
Amount per serving
% Daily Value*
Total Fat 48.3g 62%, Saturated Fat 28.4g 142%, Cholesterol 118mg 39%, Sodium 984mg 43%, Total Carbohydrate 52.7g 19%, Dietary Fiber 5g 18%, Total Sugars 27.6g, Protein 12.4g, Vitamin D 9mcg 44%, Calcium 272mg 21%, Iron 2mg 9%, Potassium 305mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Preparation cheesecake coconut with chocolate
In a food processor, finely chop the dry biscuits and place them in a bowl.
In a saucepan, melt the butter and mix it with the chopped biscuits.
Pour the mixture into a 24 cm diameter hinged pan and form the base of our cheesecake. We put it in the fridge for about 15 minutes.
Meanwhile, let’s prepare the cream: soak 3 sheets of gelatin in cold water.
Put the spreadable cheese, 300 ml of fresh cream in a bowl and mix with an electric mixer, whipping the cream.
Add the condensed milk and incorporate it with the electric whisk.
We also combine the coconut flour and mix again.
Now squeeze and melt the gelatin in a saucepan (it will take a few seconds) and add it to the cream, mixing to incorporate it.
We take the base and place our cream on top, distributing it well with the back of a spoon.
Now let’s prepare the ganache for the covering: in a saucepan, bring 200 ml of fresh cream to the boil.
Put the chopped dark chocolate in a bowl and pour the boiling cream over it, melting it until it forms a homogeneous mixture.
Cover the cheesecake with the chocolate ganache and refrigerate for at least 4 hours.
After the resting time, we decorate our cheesecake coconut with a sprinkling of coconut flour.