Coconut Cream Cheesecake 🥥
No-bake, silky coconut cream filling and a golden toasted coconut top 🌴
Ingredients
- 200g digestive biscuits, crushed
- 100g butter, melted
- 50g desiccated coconut
- 500g cream cheese, room temp
- 100g powdered sugar
- 200ml coconut cream
- 300ml heavy cream
- 1 tsp vanilla extract
- 50g coconut flakes, toasted
How to make it
- Mix crushed biscuits, melted butter and desiccated coconut, press into a 20cm springform pan and chill 30 min.
- Beat cream cheese, powdered sugar, coconut cream and vanilla until smooth.
- Whip the heavy cream to soft peaks and fold into the filling.
- Spread over the crust and chill 6 hours or overnight until set.
- Scatter the toasted coconut flakes over the top, slice and serve.