{"id":1299,"date":"2020-05-02T14:11:40","date_gmt":"2020-05-02T14:11:40","guid":{"rendered":"https:\/\/ryeinthesky.com\/?p=1299"},"modified":"2020-05-02T14:11:40","modified_gmt":"2020-05-02T14:11:40","slug":"no-bake-coconut-cheesecake-recipe","status":"publish","type":"post","link":"http:\/\/ryeinthesky.com\/index.php\/2020\/05\/02\/no-bake-coconut-cheesecake-recipe\/","title":{"rendered":"No-bake Coconut Cheesecake Recipe"},"content":{"rendered":"\n

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 <\/a>(if you’re Danish you can use Rutebiler<\/em>), a creamy layer of the coconut cream base with dark chocolate and on top is my gooey and soft caramel sauce<\/a>.<\/p>\n\n\n\n

\"No-Bake
No-Bake Coconut Cheesecake Recipe with Caramel Sauce<\/figcaption><\/figure>\n\n\n\n

Bake or No-bake Cheesecake<\/h2>\n\n\n\n

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. <\/p>\n\n\n\n

\"Salted<\/figure>\n\n\n\n\n
\n\t

Coconut Cream Cheesecake with Caramel Sauce<\/h2>\n\t\t

\n\t\t

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<\/em>), a creamy layer of the coconut cream with dark chocolate and on top is my gooey and soft caramel sauce<\/a>.<\/p>\t<\/p>\n\t

\n\t\t

Cookie base<\/h4>
  • 160 g cookies (I used Biscoff's)<\/li>
  • 60 g butter (you can use dairy free or coconut oil)<\/li>
  • 1 tbsp coconut oil, melted<\/li><\/ul>

    Cheesecake<\/h4>
    • 300 g cashew nuts soaked overnight – keep a little of this water<\/li>
    • 3 tbsp coconut nectar or maple syrup<\/li>
    • 1 (tbsp) vanilla pod the seeds, one tsp vanilla seeds or powder or extract <\/li>
    • 1 box\/tin coconut cream (Aprrox 200-225 g)<\/li>
    • 1 tbsp coconut oil, melted<\/li>
    • 1 tbsp water from the soaked cashews<\/li>
    • 30 g dark chocolate, chopped<\/li><\/ul>

      Other<\/h4>
      • Edible flowers (optional)<\/li>
      • Extra dark chcolate to drizzle (optional)<\/li><\/ul>

        Salted Caramel Sauce<\/h4>
        • See recipe below<\/li><\/ul>\t<\/div>\n\t
          \n\t\t

          Cookie base<\/h4>

          1. Line a square baking tin with grease proof paper (see tip 2)<\/p><\/li>

          2. Place the cookies into a food processor\/blender and whizz up until crumbly<\/p><\/li>

          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.<\/p><\/li>

          4. Press the mixture into the lined tin, making sure to compact it using a spoon or clean hands.\u00a0Set aside.<\/p><\/li><\/ol>

            Cheesecake layer<\/h4>

            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.<\/p><\/li>

            2. The nature of the nuts will leave the texture chunky, but keep on blending until nice and creamy.<\/p><\/li>

            3. Fold in the chopped chocolate pieces <\/p><\/li>

            4. Pour the cheesecake mixture on top of the cookie base, spreading it smooth with a spoon or spatula.<\/p><\/li>

            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). <\/p>

              Store in a sealed container in the freezer and defrost before serving.<\/p><\/li><\/ol>\t<\/div>\n\t

              \n\t\t
              TIP<\/i><\/b><\/div>\n
              The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!<\/i><\/b><\/div>\n
              \u00a0<\/div>\n
              TIP 2<\/strong><\/em>
              You can make the baking paper wet before lining it. That way it’s super easy to work with.<\/strong><\/em><\/div>\n\t<\/div>\n<\/div>\n\n\n\n\n\n
              \n\t

              Salted Caramel Sauce<\/h2>\n\t\t

              \n\t\t

              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.<\/p>\t<\/p>\n\t

              \n\t\t
              • 100 g sugar (I used 50\/50 brown sugar and coconut sugar)<\/li>
              • 20 g butter<\/li>
              • 1 dl cream\/whipping\/double (I used lactose free)<\/li>
              • 1 nip sea salt flakes<\/li><\/ul>\t<\/div>\n\t
                \n\t\t

                1. Gently heat up the cream and set aside<\/p><\/li>

                2. Melt the sugar to a thick caramel and mix with the butter and salt.<\/p><\/li>

                3. Gently pour the still warm cream in a little bit at a time and whisk well until combined.<\/p><\/li>

                4. Transfer to a glass jar.Let it cool and store in the fridge with a lid <\/p><\/li><\/ol>\t<\/div>\n\t

                  \n\t\t\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                  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 […]<\/p>\n","protected":false},"author":1,"featured_media":1300,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[3,4],"tags":[43,48,51,60,68,164,191,238],"class_list":["post-1299","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-and-bread","category-dessert","tag-cheesecake","tag-chocolate","tag-coconut-cheesecake","tag-creamy","tag-dairy-free","tag-no-bake","tag-recipe","tag-vegan"],"_links":{"self":[{"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/posts\/1299","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/comments?post=1299"}],"version-history":[{"count":0,"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/posts\/1299\/revisions"}],"wp:attachment":[{"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/media?parent=1299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/categories?post=1299"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/tags?post=1299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}