No Bake Coconut Cream Cheesecake Food

NO-BAKE COCONUT CHEESECAKE RECIPE

Steps:

• 1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.2. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.3. In a large bowl beat cream cheese until soft and smooth, add coconut cream, vanilla extract and beat until smooth.4. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth. Pour melted white chocolate into the bowl, beat until combined and smooth.5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.6. Add shredded coconut and stir until combined.7. Pour the filling into the springform pan and refrigerate for at least 6 hours or overnight.8. Release from the pan and decorate with toasted coconut.

NO BAKE COCONUT CREAM CHEESECAKE

Steps:

• In a large mixing bowl, beat together the cream cheese, sweetened condensed milk, and coco real until smooth. Add in the powdered sugar, coconut flakes, and coconut extract and mix to combine.
• Taste test the cheesecake. If you like your cheesecake sweeter, add another 2 tablespoons to 1/4 cup powdered sugar.
• Place the graham crackers in a food processor or gallon-sized ziploc bag. Crush the crackers into crumbs. Add the salt and sugar and mix to combine.
• Pour the graham crackers into a medium bowl. Add the butter and mix until all the crumb are moistened.
• Place 2 tablespoons of the graham cracker crumbs into the bottom of each of 4 serving dishes. Top with 2-3 heaping tablespoons of the cheesecake mixture. Divide the remaining graham cracker crumbs evenly among the servings dishes, and then top with the remaining cheesecake, diving it evenly among the dishes. If desired, top each cheesecake with a little toasted coconut. Serve immediately or cover with plastic wrap and store in the refrigerator for up to 1 hour.

BERRY COCONUT NO-BAKE CHEESECAKE

Steps:

• Prepare the crust: In a medium skillet over medium-low heat, toast the coconut until deep golden brown while stirring constantly, 7 to 9 minutes. (Watch carefully to avoid burning.) Cool slightly.
• In a medium bowl, combine the toasted shredded coconut, Biscoff cookie crumbs (or graham cracker crumbs and brown sugar), butter and salt. Stir until well combined, then pour the mixture into a 9-inch (23-centimeter) springform pan. Use a measuring cup or flat-bottomed glass to firmly press the mixture onto the bottom and about 1 1/2 inch up the sides of the pan. Refrigerate while you make the filling.
• Prepare the filling: Turn the chilled cans of coconut milk upside-down and open them. There should be a layer of liquid visible. (If there isn't, push aside the hardened cream to reveal it.) Pour the liquid into a storage container, and save it for another use. There should be a thick layer of coconut cream remaining in the can. Scrape the coconut cream into a bowl, leaving behind any visible coconut oil, and use an electric mixer on medium-high speed to beat it until smooth and fluffy, about 1 to 2 minutes. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon juice, lemon zest and salt. Beat the mixture on low speed until combined, then turn the mixer up to medium-high and beat until just smooth, about 30 seconds. Take care not to overbeat, or the cake will not be firm enough when chilled. Add the whipped coconut cream and beat just until well combined and smooth, about 30 seconds more.
• Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours.
• Prepare the topping: Combine 1 1/2 cups of the berries, the sugar, the lemon juice and the zest in a small saucepan and crush the berries with a fork or potato masher. Cook over medium heat until thick and jammy, about 10 minutes. Cool completely, then fold in the remaining 1 1/2 cups berries. Serve each slice of cheesecake with a spoonful of berries and, if using, a sprinkle of toasted coconut chips over the top.