BERRY COCONUT NO-BAKE CHEESECAKE
In the height of summer, turning on the oven should be considered off limits, but we still need dessert. For that, there's the no-bake cheesecake, which has all the richness of the baked version without any of the baking. Here, Biscoff cookies add a bit of spice, which pairs beautifully with toasted coconut, and we swap the heavy cream for rich, fluffy whipped coconut cream. The topping combines cooked and fresh berries for a wonderful variety of texture and flavor. Just about any varieties will work here, so use what looks best. A combination of blueberries and blackberries or raspberries is quite nice. Be sure to plan ahead with this recipe. The cans of coconut milk need to be chilled at least overnight, and as does the finished cheesecake before it can be sliced.
Provided by Yossy Arefi
Categories cakes, dessert
Time 35m
Yield One 9-inch cake
Number Of Ingredients 15
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.
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santho Santho
[email protected]5 stars! This cheesecake is a winner.
Ayub Butt
[email protected]This cheesecake is the perfect dessert for any occasion. It's easy to make, delicious, and beautiful to look at.
Sabeer Baloch
[email protected]I can't wait to make this cheesecake again. It's so good, I'm sure I'll be craving it soon.
Dcdv d v Dcsgxr
[email protected]This cheesecake is a must-try for any cheesecake lover. It's simply divine.
Sava Savanovic
[email protected]This cheesecake is a masterpiece. It's beautiful to look at and even better to eat.
Anas khaliq
[email protected]The berries and coconut on this cheesecake are the perfect finishing touch. They add a pop of sweetness and texture.
Md Porosh
[email protected]The filling on this cheesecake is so smooth and creamy. It melts in your mouth.
yahya jan
[email protected]The crust on this cheesecake is amazing. It's so crunchy and flavorful.
Red Neck
[email protected]I love that this cheesecake is no-bake. It's so easy to make, and I don't have to worry about turning on the oven.
Matthew Bail
[email protected]This cheesecake is perfect for summer. It's light and airy, and the berries and coconut give it a tropical feel.
Nathalie Pineiro
[email protected]I made this cheesecake for my family, and they all loved it. Even my picky kids ate it up.
Andrew Cruz
[email protected]This cheesecake is so delicious and refreshing. The berries and coconut give it a unique flavor that I love.
Ahmadsher Sial
[email protected]I've made this cheesecake several times now, and it always turns out perfectly. It's my go-to dessert for potlucks and parties.
Md Sek porid
[email protected]This cheesecake was a hit at my party! Everyone loved it, and I couldn't stop eating it myself. It's so easy to make, and it's perfect for any occasion.
Qasim Jaan
[email protected]I'm not usually a fan of no-bake cheesecakes, but this one changed my mind. The crust was perfectly crunchy, and the filling was smooth and creamy. The berries and coconut added a nice touch of sweetness and texture.
Haris nouman
[email protected]This no-bake cheesecake was an absolute delight! The combination of berries and coconut was heavenly, and the cheesecake itself was creamy and rich. I'll definitely be making this again.