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!
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!