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and Perfectly Tropical Recipe

and Perfectly Tropical Recipe
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★★★★★

5.2 from 11 reviews

This No-Bake Coconut Cheesecake is a creamy, sweet, and perfectly tropical dessert that combines a crunchy digestive biscuit base with a luscious white chocolate and coconut-infused cream cheese filling. Easy to prepare without any baking, it’s ideal for warm days or when you want a quick yet impressive treat.

Ingredients

Scale

For the Cheesecake Filling:

  • 150g cream cheese (or spreadable cheese, mascarpone also works)
  • 150g labneh cheese
  • 200ml heavy cream (38% fat)
  • 40g powdered sugar (2 heaping tablespoons)
  • 150g white chocolate (melted with 1 tablespoon of vegetable oil)
  • 40g shredded coconut (about 4 heaping tablespoons)

For the Base:

  • 1½ packets of digestive biscuits (about 200g)
  • 60g melted butter (about 3 tablespoons)

Instructions

  1. Prepare the Base: Crush the digestive biscuits in a food processor until finely ground. Add the melted butter and blend again until the mixture resembles wet sand. Press the biscuit mixture firmly into the base of a 20x20cm springform pan, spreading it evenly. Place the pan in the fridge to chill while you prepare the filling.
  2. Whip the Cream: In a bowl, whip the heavy cream until it forms stiff peaks. Once whipped, place the cream in the fridge to keep chilled until needed.
  3. Prepare the Cheesecake Filling: In a separate bowl, combine the cream cheese, labneh, and powdered sugar. Beat with a whisk or electric mixer until smooth and creamy. Add the melted white chocolate (slightly cooled) and mix until fully incorporated. Gently fold in the whipped cream and shredded coconut using a spatula until the mixture is uniform and fluffy.
  4. Assemble the Cheesecake: Pour the prepared cheesecake filling over the biscuit base in the springform pan. Spread it evenly with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours to set. For a quicker set, place it in the freezer for 2 hours.
  5. Serve and Enjoy: Once the cheesecake is fully set, remove it from the fridge or freezer. Slice into desired servings and garnish with extra shredded coconut, drizzled melted white chocolate, or your favorite toppings. Serve chilled and enjoy this tropical delight!

Notes

  • Ensure the melted white chocolate is cooled slightly before mixing with the cheese to avoid curdling.
  • Use a springform pan for easy removal of the cheesecake.
  • For a firmer texture, freeze the cheesecake after refrigeration.
  • Labneh can be substituted with Greek yogurt for a lighter version.
  • Store leftovers covered in the fridge and consume within 3 days for best quality.

Nutrition

Keywords: no-bake cheesecake, coconut cheesecake, white chocolate cheesecake, easy cheesecake recipe, tropical dessert, creamy cheesecake

Find it online: https://todayfoodrecipe.com/and-perfectly-tropical-recipe/