Easy Coconut Cheesecake

Mayte Rueda
Fall in love with a delicious coconut cheesecake like you’ve never tasted before. This version of cheesecake is cold and very easy to make, plus the coconut flavor is fresh and ideal for warm weather, and the best part is that it's mixed with a bit of white chocolate that will give it an amazing touch. Decorate it with small colorful meringues and share it with your loved ones. You will love it!
Reviewed by Editorial Team of Kiwilimón
4
|
2 comentarios
555
Favorites
Collections
Planner
Grocery List
Ingredients
8
Servings
  • 2 cups cookies, coconut
  • 3/4 cups butter, melted (188 ml)
  • 1 1/2 cups white chocolate, chopped (255 g)
  • 1/2 cups whipped cream, (125 ml)
  • 1/2 cups coconut milk, (125 ml)
  • 3 cups cream cheese, coconut milk (570 g)
  • shredded coconut, for decoration
  • colored meringue, for decoration
Preparation
20 mins
Low
  • Crush the coconut cookies with the butter. Spread in a mold and chill for 15 minutes.
  • Heat the cream, coconut milk, and add to the white chocolate; mix until melted and set aside. Whip until the color changes and it doubles in size, add the cream cheese and pour into the mold. Freeze for 2 hours.
  • Decorate with shredded coconut and colorful meringues.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by