No-bake Coconut Cheesecake
An easy recipe for No-bake Coconut Cheesecake.
Ingredients
- 200 g butter cookies
- 130 g melted butter
- 3 tbsps shredded coconut
- 60 g regular granulated sugar
Coconut Cheesecake
- 700 g mascarpone room temp
- 6 tbsps NUTLOVE Coco Crunch
- 200 ml whipping cream
- 1 tsp vanilla syrup
- 5 tbsps shredded coconut
- juice from 1 lemon
- 1 ½ tbsp greek yoghurt
- 50 g regular granulated sugar
Instructions
Cheesecake crust - 20 cm diameter
- Crush the butter cookies in a food processor until the consistency of flour. Mix them with melted butter and shredded coconut. Push the crumbs down with a glass. Keep it in the fridge or freezer until the cream is made.
Cream
- Cream the room-temperature mascarpone with NUTLOVE coco crunch, shredded coconut, lemon juice and sugar. Mix well until it's fully creamy and combined.
- In another bowl, mix the whipping cream. Be careful and do not over-mix the whipped cream. Add the whipped cream to the cheesecake mix with a spatula. Gently fold in. Pour the mixture into the crust.
- Keep in the fridge for at least 6 hours or overnight.