Coconut Cheesecake/Coconut Cake Recipe
Looking for a delicious coconut cheesecake or coconut cake recipe? Look no further! In this video, we'll show you how to make coconut cheesecake no bake, using simple and easy ingredients.
Whether you're looking for a special occasion dessert or want to make a cheesecake or cake recipe that's easy and fast for making, this recipe is for you! This easy coconut cheesecake recipe is sure to please your palate!
INGREDIENTS:
Crust:
• cookies 200 gr.
• butter 200 gr.
Filling:
• powdered cream 75 gr.
• gelatin 15 gr. + 50 ml. cold water
• cream cheese 400 gr.
• powdered sugar 60 gr.
• vanilla sugar 5 gr.
• milk 200 ml.
For Decoration:
• coconut flakes
Bon appetit ????????
Healthy Coconut Cheesecake Recipe - Sugar Free, Low Carb, Gluten Free
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This Sugar Free dessert recipe is Gluten Free, Low Carb, High Fat, Sugar Free and absolutely guilt free!
Coconut Cheesecake Recipe by Natvia.
Made with Natvia 100% Natural Sweetener! No sugar used in any of our recipes! All of our dessert recipes are sugar free.
Some other Sugar Free Dessert Recipes on our Healthy Treats Network:
LCHF Strawberry Crumble:
Low Carb Chocolate Blueberry Tartlets:
Natvia Website:
INGREDIENTS
Cake:
1 Cup Mixed Brazil & Macadamia Nuts
1 Cup Shredded Coconut
3 tbsp Natvia
1/4 Cup Almond Meal
650g Cream Cheese
1/2 tsp Vanilla Extract
2/3 Cup Coconut Milk (Room Temp)
3 Eggs
Topping:
1/4 Cup Coconut Milk (Cold)
3/4 Cup Whipping Cream
1/2 Vanilla Extract
2 tbsp Natvia
Flaked Coconut (to garnish)
METHOD
Cake:
Line a round springform pan with baking paper & preheat Oven to 160°C.
In a food processor, process the Brazil & Macadamia nuts until coarsely chopped.
Add 1 cup shredded coconut, 3 tbsp Natvia, and continue to process the ingredients.
Once processed, add the ingredients to a mixing bowl and add 1/4 cup almond meal, and 1/2 tsp Vanilla Extract.
Spread the mixture evenly in a springform pan and flatten the mixture out with a spoon.
Bake the compact rounded base in the oven for 12 - 14 minutes at 160°C.
Whilst the cake base is in the oven, beat 650g Cream Cheese in a large mixing bowl.
Once peaks and valleys begin to form, add 3/4 Cup Natvia, 1/2 tsp Vanilla Extract, and 2/3 cup coconut milk (at room temperature).
Continue to beat the mixture whilst also adding 3 eggs, one at a time.
Once evenly mixed together, set aside and take the cake base out of the oven. Pour the mixture on top of the warm cake base evenly.
Bake the cake now for 1hr 30mins - 45 mins at 150°C (Until the cake is slightly jiggly when shaken).
Topping:
With the cake now in the oven for a while, it is time to make the topping. In a new bowl, beat 1/4 cup cold coconut milk in a new bowl until fluffy.
Add 3/4 cup whipping cream in a seperate bowl, and continually stir with a whisker whilst slowly adding the beaten coconut milk.
Add 1/2 tsp Vanilla Extract & 2 tbsp Natvia and continue to whisk until completely combined.
Finale:
In a seperate saucepan, toast a large handful of coconut flakes to garnish over the top of the cake when ready.
Once the cake has finished in the oven, and is jiggly and golden browned on the top, spread the topping mixture evenly across the top of the cake and sprinkle the flaked coconut over the top and enjoy!
This is an easy Coconut Cheesecake recipe that will show you exactly how to make a coconut treat, without the guilt! This is another one of Natvia's classic dessert video recipes that is quick and easy.
The only sweetener used in this easy coconut cheesecake recipe is Natvia 100% Natural Sweetener.
This easy Sugar Free Coconut Cheesecale recipe is healthy and a guilt free way to enjoy what is usually a sugar explosion. This recipe uses no added sugar - being made sweet by Natvia 100% Natural Sweetener.
For more tasty recipes that you can sink your teeth into (without worrying about the corrosive affect sugar has on your teeth), check out the rest of our Sugar Free Dessert Recipes, on our one and only Healthy Treats channel!
We upload weekly recipes that are Low Carb, Gluten Free, No Sugar, Low Sugar, AND Vegan!
Stay tuned and check out our tasty sugar free, guilt free products.
Natvia lives to Inspire a better life - here is another tasty recipe that has inspired us to make healthy and easy Coconut Cheesecake recipe without sugar!
No-Bake Coconut Cheesecake Recipe
Easy and delicious no-bake cheesecake recipe. If you like coconut flavored desserts, you will love this coconut cheesecake.
Printable version:
More Cheesecake Recipes:
No-Bake Blueberry Cheesecake:
Lemon Cheesecake Bars:
No Bake Mango Cheesecake:
No-Bake Chocolate Cheesecake:
Caramel Pecan Cheesecake:
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RECIPE:
Ingredients:
For the crust:
200g (7oz) Biscuits/Graham crackers
6 tablespoons (90g) butter, melted
For the filling:
2¼ cups (500g) Cream cheese
3/4 cup (180ml) Coconut cream
1 cup (90g) Shredded coconut
300g (10.5oz) White chocolate
10g Gelatin + 50ml water
1 teaspoon Vanilla extract
For the topping:
1/2 cup (45g) Toasted coconut
Directions:
1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. In a large bowl beat cream cheese until soft and smooth, add coconut cream, vanilla extract and beat until smooth.
4. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth. Pour melted white chocolate into the bowl, beat until combined and smooth.
5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
6. Add shredded coconut and stir until combined.
7. Pour the filling into the springform pan and refrigerate for at least 6 hours or overnight.
8. Release from the pan and decorate with toasted coconut.
Pineapple coconut cheesecake | taste.com.au
For a tropical treat, try our easy baked cheesecake. It's made with creamy coconut milk and tangy crushed pineapple, then topped with toasted shredded coconut.
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Easy Coconut Cheesecake
This Easy Coconut Cheesecake is simple to put together with layers of buttery graham cracker crust, thick and creamy cheesecake and fluffy whipped cream! It’s full of the refreshing flavor of coconut! Recipe:
Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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