0 from 3 votes
Coconut Cheesecake
Discover the joy of making a coconut cheesecake, a delightful dessert that balances the richness of cream cheese with the exotic taste of coconut. It's a perfect treat for any occasion, combining simple ingredients to create a stunning and delicious dessert.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8
Calories: 728 kcal
Course:
Dessert
Cuisine:
Greek , American
Ingredients
- 200 g digestive biscuits
- 100 g butter Unsalted
- 400 g cream cheese
- 200 ml double cream
- 100 g caster sugar
- 200 g coconut Desiccated
- 1 tsp vanilla extract
- For the topping:
- 200 ml coconut cream
- 2 tbsp icing sugar
- 50 g coconut flakes Toasted
Instructions
- Start by crushing the digestive biscuits. You can do this by placing them in a zip lock bag and using a rolling pin to crush them into fine crumbs.
- Melt the unsalted butter in a saucepan or in the microwave. Once melted, add it to the biscuit crumbs and mix well until the crumbs are coated with butter.
- Press the biscuit mixture into the base of a 20cm (8-inch) springform cake tin, ensuring it's evenly distributed. Place it in the fridge to set while you prepare the filling.
- In a mixing bowl, combine the cream cheese, double cream, caster sugar, desiccated coconut, and vanilla extract. Mix until smooth and well combined.
- Pour the cream cheese mixture over the biscuit base in the cake tin, spreading it out evenly.
- Cover the cake tin with plastic wrap and refrigerate for at least 2 hours to allow the cheesecake to set.
- To make the topping, whisk together the coconut cream and icing sugar until it thickens slightly.
- Remove the cheesecake from the fridge and spread the coconut cream topping over it.
- Sprinkle toasted coconut flakes on top for added texture and flavour.
- Put the cheesecake back in the fridge for another 30 minutes before serving.
- Notes: You can toast the coconut flakes by placing them in a dry frying pan over medium heat and stirring until they turn golden brown.
Cup of Yum
Notes
- Nutritional facts:
- The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition Information
Calories
728kcal
(36%)
Carbohydrates
44g
(15%)
Protein
8g
(16%)
Fat
60g
(92%)
Saturated Fat
42g
(210%)
Trans Fat
0.4g
Cholesterol
106mg
(35%)
Sodium
382mg
(16%)
Potassium
342mg
(10%)
Fiber
5g
(20%)
Sugar
25g
(50%)
Vitamin A
1354IU
(27%)
Vitamin C
2mg
(2%)
Vitamin D
0.4µg
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 728
% Daily Value*
| Calories | 728kcal | 36% |
| Carbohydrates | 44g | 15% |
| Protein | 8g | 16% |
| Fat | 60g | 92% |
| Saturated Fat | 42g | 210% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 106mg | 35% |
| Sodium | 382mg | 16% |
| Potassium | 342mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 25g | 50% |
| Vitamin A | 1354IU | 27% |
| Vitamin C | 2mg | 2% |
| Vitamin D | 0.4µg | 2% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.