How To make Coconut Choco Cheesecake

Chocolate coconut cheesecake slice

This coconut cheesecake combines
cracker crumbs with an airy,mousse like texture filling.It is well balanced,not too sweet has a subtle coconut flavor.The creaminess of the cheesecake is pretty heavenly making each bite a pleasure to your taste buds!! !!!

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How to Make Triple Coconut Cheesecake

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Where are all the coconut fans? imperialsugar.com
This Triple Coconut Cheesecake is a recipe you'll want to make on repeat. Along with coconut milk, Chef Eddy added moist coconut to the cheesecake and topped if off with toasted coconut. A great recipe for Easter or any time you want to impress. #imperialsugar #dessert #recipe #cheesecake #coconutmilk #coconutcheesecake


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Copha Cherry Coconut Cheesecake with Chocolate Crackle Base

A heavenly combination of a crunchy chocolate crackle base with a creamy cherry coconut cheesecake filling, topped with chocolate coated cherries is perfect for entertaining.
#chocolatecrackles #cracklerecipes #copharecipes

Ingredients
250g (1 block) copha
125g (1 cup) icing sugar
60g (½ cup) cocoa powder
4 cups Kellogg’s Rice Bubbles®
100g (1 cup) desiccated coconut

Method
Line a standard 12 cup muffin tray with paper cases.
Melt copha in microwave on high or in a saucepan until fully melted. Mix Rice Bubbles®, icing sugar, cocoa powder and desiccated coconut in a large bowl. Add in the melted copha, and stir to combine.
Spoon crackle mix evenly into the prepared muffin cups. Place in fridge for 1 hour to set.
Can be stored in an airtight container in the fridge for up to 4 days.

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Bounty Cheesecake Chocolate Coconut No Egg No Gelatine No Bake BEST

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INGREDIENTS: 7 Cheesecake

BASE:
150g Chocolate Cookie Crumbs
70g Unsalted Melted Butter

FILLING:
250g Cream Cheese
1/2 Cup Powdered Sugar
Coconut Essence - amount depends on strength
400mL Heavy Whipping Cream
1/2 Shredded Coconut - more or less to taste
1/2 Batch Chocolate Sauce (below)

CHOCOLATE SAUCE:
1/2 Cup Chocolate
1/2 Cup Cream - any cream

TOPPING:
1/2 Batch Chocolate Sauce (above)
Extra Coconut

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No-Bake Coconut Cheesecake | Pastry Maestra

My no-bake coconut cheesecake is the creamiest cheesecake ever, and so easy to make! Also, to me it looks like it is covered with snowflakes, and it reminds me of the most wonderful time of the year, don’t you think?

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About Pastry Maestra

I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on YouTube!
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No-Bake Coconut Cheesecake Recipe

Easy and delicious no-bake cheesecake recipe. If you like coconut flavored desserts, you will love this coconut cheesecake.

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More Cheesecake Recipes:
No-Bake Blueberry Cheesecake:
Lemon Cheesecake Bars:
No Bake Mango Cheesecake:
No-Bake Chocolate Cheesecake:
Caramel Pecan Cheesecake:




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RECIPE:
Ingredients:
For the crust:
200g (7oz) Biscuits/Graham crackers
6 tablespoons (90g) butter, melted
For the filling:
2¼ cups (500g) Cream cheese
3/4 cup (180ml) Coconut cream
1 cup (90g) Shredded coconut
300g (10.5oz) White chocolate
10g Gelatin + 50ml water
1 teaspoon Vanilla extract
For the topping:
1/2 cup (45g) Toasted coconut

Directions:
1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. In a large bowl beat cream cheese until soft and smooth, add coconut cream, vanilla extract and beat until smooth.
4. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth. Pour melted white chocolate into the bowl, beat until combined and smooth.
5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
6. Add shredded coconut and stir until combined.
7. Pour the filling into the springform pan and refrigerate for at least 6 hours or overnight.
8. Release from the pan and decorate with toasted coconut.