Coconut Cheesecake
Elegant no-bake coconut cheesecake spheres with a crispy chocolate shell, creamy coconut cheesecake filling, and glossy chocolate ganache topping.
Equipment
Ingredients
Chocolate Shell
dark chocolate (melted)
150 g
Cookie Base
ground cookies (ground)
50 g
butter (melted)
30 g
Cheesecake Cream
cream cheese
180 g
heavy cream
80 ml
powdered sugar
2 tbsp
coconut spread
2 tbsp
Chocolate Ganache
dark chocolate
100 g
heavy cream
50 ml
Decoration
coconut flour
1 tbsp
Instructions
Melt chocolate for shell
Melt 150 g chocolate using double boiler or microwave until smooth.
Create chocolate shell
Coat the inside of half-sphere molds completely with melted chocolate.
Cool chocolate shell
Refrigerate the chocolate shells for 10 minutes until firm.
Add coconut texture
Remove shells from molds and brush outer surface with remaining chocolate for coconut-shell texture.
Final cooling of shells
Refrigerate shells for 15 minutes until completely set. Return to mold once firm.
Prepare cookie base
Mix 50 g ground cookies with 30 g melted butter until combined.
Form cookie base in shells
Place 1 teaspoon cookie mixture into each chocolate shell and press gently to form base layer.
Prepare cheesecake cream
Whisk together 180 g cream cheese, 80 ml heavy cream, 2 tbsp powdered sugar and 2 tbsp coconut spread until smooth and creamy.
Fill chocolate shells
Pipe or spoon cheesecake cream into each chocolate shell, creating a small well on top to mimic coconut interior. Sprinkle with coconut flour.
Chill cheesecake
Refrigerate filled shells for at least 30 minutes until cream is fully set.
Prepare chocolate ganache
Heat 50 ml heavy cream, add 100 g chocolate and stir until smooth and glossy.
Original recipe
Storage
Store in airtight container in refrigerator. Best consumed within 3 days. Can be frozen for up to 2 weeks; thaw overnight in refrigerator before serving.
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