Description
A delightful no-bake dessert featuring creamy coconut flavors, perfect for warm days and special gatherings.
Ingredients
Scale
- 1 1/2 cups crushed digestive biscuits (150 g)
- 1/3 cup unsalted butter, melted (75 g)
- 6 oz mascarpone cheese (175 g)
- 6 oz cream cheese, softened (175 g)
- 2/3 cup plain Greek yogurt (150 g)
- 5.3 oz white chocolate, melted and cooled slightly (150 g)
- 1/2 cup shredded coconut (40 g)
- 1/3 cup + 1 tbsp full-fat coconut milk (100 ml)
- 1.8 oz white chocolate (50 g)
- Extra shredded coconut for decoration
Instructions
- Prepare the crust: Mix crushed digestive biscuits with melted butter. Press firmly into an 8-inch springform pan and refrigerate for 20 minutes.
- Make the filling: Beat mascarpone, cream cheese, and Greek yogurt until completely smooth and creamy.
- Add the coconut: Gently mix in the melted white chocolate and shredded coconut until fully combined.
- Assemble: Spread the cheesecake filling evenly over the chilled cookie crust and smooth the top.
- Prepare the topping: Warm the coconut milk, pour it over the chopped white chocolate, and stir until smooth. Let cool slightly, then pour over the cheesecake.
- Chill: Refrigerate for at least 360 minutes, preferably overnight, until firm enough to slice.
- Decorate: Sprinkle generously with shredded coconut, carefully remove from the pan, and slice. Serve chilled for the ultimate creamy coconut dessert!
Notes
Use room temperature ingredients for a smooth filling. Serve within 2-3 days for the best taste.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 24g
- Sodium: 200mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
Keywords: no-bake, cheesecake, coconut, dessert, easy dessert