This white chocolate and coconut cheesecake is a little slice of heaven.
Creamy white chocolate and coconut topping with a crunchy biscuit base. Serve with berries to cut through the
sweetness and a dollop of thick fresh cream. It’s no bake so setting time aside it’s so quick and simple.
350g cream cheese
5 tablespoons desiccated coconut
1 teaspoon maple syrup
Extra white chocolate and desiccated coconut to decorate.
Start by greasing and lining an 8″ loose bottomed cake tin.
Wrap your biscuits in wax wrap and bash into pieces with a rolling pin, You can do this by blitzing in a food processor if you prefer.
Melt your butter in a large saucepan over a low heat and stir in your biscuit crumbs. Mix to ensure they all get coated in the butter.
Transfer them to your cake tin and press down to make a firm base.
Pop in the fridge while you mix up your cheesecake topping.
Snap up your white chocolate and melt it in a bowl in short bursts in a microwave or in a bowl over a saucepan of hot water. Stir until smooth.
In a large bowl beat together your cream cheese, maple syrup, and desiccated coconut along with the melted white chocolate. Whisk to fully combine and spread over your cheesecake base.
Allow to set in the fridge for a few hours or overnight if time permits.
Slide out your cheesecake from the tin and set on your desired plate. Scatter over the desiccated coconut reserved for decoration.
Finally drag a sharp knife along your white chocolate to create shavings and sprinkle these on top of your cheesecake.