Coconut Cream Cheesecake
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
45 mins
-
Total Time
45 mins
-
Servings
8 people
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Calories
641 kcal
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Course
Dessert
-
Cuisine
International
Coconut Cream Cheesecake
Report
Coconut Cream Cheesecake sweetened with maple syrup and topped with berry jelly, a guilt-free no-bake dessert that has no refined-sugar added. The ideal kid-friendly birthday cake that grown-ups will also adore. It's so easy to make, it's creamy, and silky, a real treat!
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Ingredients
For the base
- 240 g digestive biscuits / Graham crackers
- 120 g unsalted butter
For the filling
- 1 cup coconut cream
- 240 g soft cream cheese
- 300 ml whipping cream
- 2 tablespoon desiccated coconut
- 3 tablespoon maple syrup
- 2 tablespoon Gelatine granules
For the jelly topping
- 250 g frozen berries
- 1 cup water
- 2 tablespoon Gelatine granules
- 3 tablespoon maple syrup
Instructions
- To make the base, place the biscuits into a bag, and use a rolling pin to bash them until they resemble breadcrumbs.
- Melt the butter, then add it to a bowl together with the crushed biscuits, and mix well.
- Place the mixture into a round baking tin that has either detachable walls or removable bottom, and press down firmly making sure it is spread into an even layer.
- Chill in the fridge for at least 30 minutes.
- To make the filling, beat the whipping cream until it holds stiff peaks.
- Add the coconut cream, soft cream cheese, desiccated coconut and maple syrup and mix well to get a smooth cream.
- Add the gelatine granules to a small bowl, add 5 tablespoons of water to it, then leave it to rest for 5-10 minutes until the granules are completely hydrated.
- Place the gelatine in the microwave for about 20 seconds until it becomes liquid.
- Mix it with the cream, then top the biscuit base with it, and refrigerate again.
- To make the jelly, add the frozen berries to a pan together with the water, and leave to cook for about 20 minutes, until it thickens into a sauce.
- Follow the steps above to make the gelatine.
- When the sauce is ready, pass it through a sieve to discard of any bits from the fruit, then mix it with the gelatine.
- Top the cheesecake with the jelly mixture, then refrigerated once again for about 4-6 hours, ideally overnight.
- Serve cold from the fridge.
Notes
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
- If you'd rather not use the jelly topping for this cake, that's absolutely fine, you can have it as it is just with the coconut cream filling.
- You can still decorate it nicely with more whipped cream, if you have a piping bag and some nice nozzles, you can make more nice swirls to make the cheesecake proper stand out
- Or if you have any other fruit around, they can be made into a jelly too, following the exact same steps if you have frozen fruit.
- With fresh fruit, I would just blitz them in the food processor or a hand blender, bring to a boil to reduce the puree to half the amount, then add the gelatine as required.
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
- If you'd rather not use the jelly topping for this cake, that's absolutely fine, you can have it as it is just with the coconut cream filling.
- You can still decorate it nicely with more whipped cream, if you have a piping bag and some nice nozzles, you can make more nice swirls to make the cheesecake proper stand out
- Or if you have any other fruit around, they can be made into a jelly too, following the exact same steps if you have frozen fruit.
- With fresh fruit, I would just blitz them in the food processor or a hand blender, bring to a boil to reduce the puree to half the amount, then add the gelatine as required.
Nutrition Information
Show Details
Calories
641kcal
(32%)
Carbohydrates
41g
(14%)
Protein
9g
(18%)
Fat
50g
(77%)
Saturated Fat
32g
(160%)
Cholesterol
116mg
(39%)
Sodium
267mg
(11%)
Potassium
264mg
(8%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
1345IU
(27%)
Vitamin C
1.8mg
(2%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 641 kcal
% Daily Value*
| Calories | 641kcal | 32% |
| Carbohydrates | 41g | 14% |
| Protein | 9g | 18% |
| Fat | 50g | 77% |
| Saturated Fat | 32g | 160% |
| Cholesterol | 116mg | 39% |
| Sodium | 267mg | 11% |
| Potassium | 264mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 1345IU | 27% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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