No-bake Coconut Cheesecake Recipe


Delicious no-bake coconut cheesecake. This recipe is a wonderful treat for guests or yourself – and is made with coconut cream and not cream cheese.

The cookie base is Biscoff Cookies (if you’re Danish you can use Rutebiler), a creamy layer of the coconut cream base with dark chocolate and on top is my gooey and soft caramel sauce.

No-Bake Coconut Cheesecake Recipe
No-Bake Coconut Cheesecake Recipe with Caramel Sauce

Bake or No-bake Cheesecake

I have had successes and failures with both baking and no-baking recipes. I’ve never tried using coconut cream before so this was a new one for me. The taste and texture is surprisingly similar and the coconut flavour is not coming through at all which is good if you’re not a fan of coconut and/or got a lactose intolerance.

Salted Caramel Sauce

Coconut Cream Cheesecake with Caramel Sauce

Delicious no-bake coconut cheesecake. This recipe is a wonderful treat for guests or yourself – and is made with coconut cream and not cream cheese. The cookie base is Biscoff's (if you're Danish you can use Rutebiler), a creamy layer of the coconut cream with dark chocolate and on top is my gooey and soft caramel sauce.

Cookie base

  • 160 g cookies (I used Biscoff's)
  • 60 g butter (you can use dairy free or coconut oil)
  • 1 tbsp coconut oil, melted

Cheesecake

  • 300 g cashew nuts soaked overnight – keep a little of this water
  • 3 tbsp coconut nectar or maple syrup
  • 1 (tbsp) vanilla pod the seeds, one tsp vanilla seeds or powder or extract
  • 1 box/tin coconut cream (Aprrox 200-225 g)
  • 1 tbsp coconut oil, melted
  • 1 tbsp water from the soaked cashews
  • 30 g dark chocolate, chopped

Other

  • Edible flowers (optional)
  • Extra dark chcolate to drizzle (optional)

Salted Caramel Sauce

  • See recipe below

Cookie base

  1. Line a square baking tin with grease proof paper (see tip 2)

  2. Place the cookies into a food processor/blender and whizz up until crumbly

  3. Melt the butter and coconut oil. In a bowl, add in the crushed cookies, pour over the melted butter & coconut oil and mix until like wet sand.

  4. Press the mixture into the lined tin, making sure to compact it using a spoon or clean hands. Set aside.

Cheesecake layer

  1. Drain the water from the cashew nuts (remember to keep a little if the mixture gets too stiff to blend) and place into a food processor or blender, along with the maple syrup, vanilla, coconut cream and melted coconut oil. Blend until smooth, silky and creamy.

  2. The nature of the nuts will leave the texture chunky, but keep on blending until nice and creamy.

  3. Fold in the chopped chocolate pieces

  4. Pour the cheesecake mixture on top of the cookie base, spreading it smooth with a spoon or spatula.

  5. Put the tin in the freezer to set. Allow the cheesecake to set fully. This will take around 2-4 hours (I left mine overnight).

    Store in a sealed container in the freezer and defrost before serving.

TIP
The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!
 
TIP 2
You can make the baking paper wet before lining it. That way it’s super easy to work with.

Salted Caramel Sauce

Gooey salted caramel sauce that just adds instant oomph to your (ice)coffee, cake and pancakes. And why not even top your breakfast with a yummy drizzle of it.

  • 100 g sugar (I used 50/50 brown sugar and coconut sugar)
  • 20 g butter
  • 1 dl cream/whipping/double (I used lactose free)
  • 1 nip sea salt flakes
  1. Gently heat up the cream and set aside

  2. Melt the sugar to a thick caramel and mix with the butter and salt.

  3. Gently pour the still warm cream in a little bit at a time and whisk well until combined.

  4. Transfer to a glass jar.Let it cool and store in the fridge with a lid


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