M
y 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?
First I will make the cookie base. As usual, I will use graham crackers and melted butter, but this time I will also add some ground toasted almonds to enhance the flavor. I will press it into the bottom of the mold and put in the fridge to set.
Next, I am making cream cheese and coconut mousse. To do that, first I will add some shredded unsweetened coconut into the coconut milk, and heat the mixture in the microwave. I will leave it for about 30 minutes to infuse. That way I will achieve stronger coconut flavor of my mousse. I will strain the mixture and use only the liquid to make the mousse, and once it is done I will pour it into the mold on top of the base. I will sprinkle some unsweetened shredded coconut onto the mousse while it is still creamy, and then I’ll put everything in the freezer to set.
To make white chocolate and coconut truffles I will melt white chocolate and add warm coconut milk into the chocolate. Once the mixture is uniform, I will add some shredded coconut and pour it into the small silicone half sphere molds. I will put everything in the freezer. Once set, I will stick two by two half spheres to shape a sphere, and roll each into shredded coconut.
I will decorate my no-bake coconut cheesecake with white chocolate and coconut truffles and some red currants, and enjoy the creamiest mousse, tasty cookie base and yummy truffles! Delish!
If you like cheesecakes, also check my cheesecake hearts with raspberry sauce, no-bake passion fruit cheesecake, guilt-free blueberry cheesecake, no-bake fig, walnut and honey cheesecake, no-bake double chocolate cheesecake, no-bake chocolate and passion fruit cheesecake or strawberry cheesecake bars!
No-Bake Coconut Cheesecake
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 40 minutes
Cook time : 0 minutes
Ready in 40 minutes plus cooling
Level : Basic
INGREDIENTS
Cookie Base:
- Graham crackers, ground 85g (3oz)
- Toasted almonds, ground 30g (1oz)
- Butter, melted 50g (1.8oz)
- Cream cheese 340g (12oz)
- Coconut milk (full fat) 250g (8.8oz)
- Unsweetened shredded coconut 15g (0.5oz)
- Sugar 85g (3oz)
- Gelatin 6g (3.5 leaves)
- Coconut liqueur 10g (1Tbsp)
- Cream 35% 250g (8.8oz)
- White chocolate 150g (5.3oz)
- Coconut milk 55g (2oz)
- Unsweetened shredded coconut 15g (0.5oz)
- Unsweetened shredded coconut for coating
- Unsweetened shredded coconut
- Red currants
- To make the base put ground graham crackers into a bowl, add toasted ground almonds and stir with a whisk. Add melted butter and stir well with a silicone spatula. Line 16cm (6″) in diameter cake ring with acetate strip and transfer the mixture into the mold. Smooth it using a back of a spoon and put everything in the fridge to set.
- To make coconut cream cheese mousse place coconut milk into a measuring cup. Add unsweetened shredded coconut and stir to combine. Heat up this mixture in the microwave, cover it with cling film and leave on the counter for about half an hour to infuse.
- Soak gelatin in cold water. As soon as the gelatin softens take it out and squeeze to get rid of the excess water.
- Strain coconut milk and use only 150g (5.3oz) of the liquid. Add sugar, stir to combine, and heat up this mixture in the microwave. Add soaked gelatin into the hot milk and stir until it melts.
- Place cream cheese into a bowl, and mix it with silicone spatula to soften. Gradually add coconut milk and gelatin mixture and stir with a whisk until uniform. Next add coconut liqueur and stir again. Whisk cream in stand mixer until soft peaks form. Add whipped cream into the cream cheese mixture and stir with a whisk until uniform.
- Transfer the mousse into the mold and fill it all the way to the top. Shake the mold to distribute the mousse evenly. If necessary, remove the excess mousse, and smooth the top using a spatula. Sprinkle some unsweetened shredded coconut on top of the mousse and place everything in the freezer to set.
- To make white chocolate and coconut truffles melt white chocolate in the microwave on low heat, and add warm coconut milk. Stir with a whisk until the mixture becomes uniform. Add shredded coconut and stir well to combine.
- Put the ganache into a piping bag without tip, and fill small half sphere silicone mold with it. Place the mold in the freezer to set. When the ganache is set combine two by two half spheres and make spheres. Then coat them with shredded coconut.
- Decorate your cheesecake with red currants and white chocolate and coconut truffles.
- There, your delicious no-bake coconut cheesecake is done! Enjoy!
Copyright© PastryMaestra.comTM
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