FOOD

No-Bake Chocolate Coconut Cheesecake

You know a cheesecake's gonna be delicious when it's made with golden Oreos.

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FOOD

No-Bake Chocolate Coconut Cheesecake

You know a cheesecake's gonna be delicious when it's made with golden Oreos.

Ingredients

Cheesecake

  • Makes 12 bars
  • 500 grams cream cheese (at room temperature)
  • 250 milliliters sweetened condensed milk or 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 200 milliliters cream
  • 1 teaspoon vanilla extract

Crust

  • 340 grams golden Oreos
  • 100 grams unsalted butter, melted
  • 1 cup desiccated coconut

To Decorate

  • Chocolate sauce
  • Toasted coconut

Steps

Cheesecake

  1. Add cream and vanilla extract to a large mixing bowl.
  2. Whip on high speed with a hand mixer until you reach stiff peaks.
  3. Cover with plastic wrap and set aside in the fridge.
  4. Beat the cream cheese, vanilla extract, and powdered sugar (or sweetened condensed milk) until smooth and well combined. Take care to scrape down the sides of the bowl at least once to make sure the mixture is even and smooth.
  5. Take the cheesecake pan out of the fridge and carefully smooth the cheesecake mixture over the base.
  6. Place the pan in the fridge for at least four hours or overnight.
  7. Carefully slice the cheesecake up into bars. The best way to do this is with a large kitchen knife. Start by slicing it into two halves and then slice those into bars.

Crust

  1. Add golden Oreo cookies and coconut to a food processor and process until you reach a fine crumb.
  2. Add the butter and blitz until you have a damp, sandy mixture.
  3. Add the biscuit mixture to the baking tray and use the palm of your hand or the back of a large spoon to press the mixture down firmly making sure the bottom of the tin has an even amount of biscuit crumbs.
  4. Refrigerate for 30 min.

To Decorate

  1. Start off by drizzling with chocolate sauce, sprinkle some toasted coconut flakes.
  2. Fit the end of a piping bag with an open star tip and pipe a swirl at the base of each slice of cheesecake.
  3. Finish off with a sprinkle of toasted coconut before serving.
  4. Serve straight from the fridge. These babies will melt if it's a warm day, so work quickly when you decorate them. Will keep for 3 days in the fridge in an air tight container.

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