Copha Cherry Coconut Cheesecake with Chocolate Crackle Base
A heavenly combination of a crunchy chocolate crackle base with a creamy cherry coconut cheesecake filling, topped with chocolate coated cherries is perfect for entertaining.
#chocolatecrackles #cracklerecipes #copharecipes
Ingredients
250g (1 block) copha
125g (1 cup) icing sugar
60g (½ cup) cocoa powder
4 cups Kellogg’s Rice Bubbles®
100g (1 cup) desiccated coconut
Method
Line a standard 12 cup muffin tray with paper cases.
Melt copha in microwave on high or in a saucepan until fully melted. Mix Rice Bubbles®, icing sugar, cocoa powder and desiccated coconut in a large bowl. Add in the melted copha, and stir to combine.
Spoon crackle mix evenly into the prepared muffin cups. Place in fridge for 1 hour to set.
Can be stored in an airtight container in the fridge for up to 4 days.
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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:
No Bake White Chocolate Coconut Cheesecake | No Egg, No Gelatine
This no bake white chocolate coconut cheesecake is so easy to make. There is no egg or gelatine in this cheesecake, which makes it perfect! Subscribe for more delicious recipes. Show your support by sending us a SUPER THANKS or by BUYING US A COFFEE here: We appreciate the support. Much love. xx
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How to Make Vegan Coconut Cocoa Cheesecake
Full Recipe:
Vegan Coconut Cocoa Cheesecake
Ingredients:
CRUST
•3 cups walnuts
•2 cups Medjool dates, pitted
•1 teaspoon vanilla
•Dash of sea salt (about 1/6 teaspoon)
FILLING
•1–1/2 cups raw cashews, soaked and rinsed well*
•1/3 cup maple syrup
•1/2 teaspoon vanilla
•One 14-ounce can full-fat coconut milk
•1/4 cup lemon juice
•1/3 cup dutch-processed cocoa powder
•1/3 cup coconut oil, melted
•1/2 teaspoon sea salt
•1–1/2 cup coconut flakes
Directions:
1. In a food processor, blend together the walnuts, dates, vanilla and sea salt until dough is formed.
2. Spread the dough evenly in the bottom of an ungreased 9-inch springform pan.
3. Place the pan in the freezer for 30 minutes.
4. Place all of the filling ingredients into a blender and blend on low speed until well blended.
5. Remove the crust from the freezer.
6. Pour the filling mixture on top of the crust, cover the pan and replace the cake in the freezer.
7. Freeze for at least 2 hours.
8. Defrost the cake in the refrigerator for 20 minutes before serving.
9. Sprinkle coconut flakes on the top before serving.
10. *Quick soaked cashews: To cut down on soaking time, add cashews to a pot and cover with water by 1/2 inch. Bring to a boil and boil for 2 minutes. Remove from the heat and allow the cashews to soak for 1 hour. Drain the cashews, rinse with cold water, and use.
*This content is strictly the opinion of Dr. Josh Axe, and is for informational and educational purposes only. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Axe nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
Chocolate coconut cheesecake slice
This coconut cheesecake combines
cracker crumbs with an airy,mousse like texture filling.It is well balanced,not too sweet has a subtle coconut flavor.The creaminess of the cheesecake is pretty heavenly making each bite a pleasure to your taste buds!! !!!
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CRUST
1 3/4 cups chocolate graham cracker crumbs (I used regular)
1/2 cup finely chopped almonds
1/3 cup C&H sugar
1/3 cup Challenge Butter, melted
CHOCOLATE LAYER
4-ounce bars semisweet chocolate, chopped
6 tablespoons Challenge Butter
1/2 cup C&H sugar
2 tablespoons Bob's Red Mill all-purpose flour
2 large eggs
CHEESECAKE LAYER
4 (8-ounce) packages Challenge Cream Cheese, softened
1 cup C&H sugar
1 teaspoon coconut extract
4 large eggs
1 cup sweetened flaked coconut
GANACHE
1 4-ounce bar bittersweet chocolate, chopped
1/4 cup heavy whipping cream
Garnish: Toasted coconut flakes
CRUST
Preheat oven to 300°. In a medium bowl, combine cracker crumbs, almonds, and C&H sugar. Add melted Challenge Butter, stirring to combine. Press mixture into bottom and up sides of a 10-inch springform pan.
Bake for 8 minutes.
CHOCOLATE LAYER
In a small saucepan, combine semisweet chocolate and Challenge Butter. Cook over medium-low heat, stirring constantly, until melted and smooth. Add sugar and Bob's Red Mill flour, whisking until smooth. Add eggs, whisking until combined. Pour mixture into prepared crust. Bake for 15 minutes or until barely set. Cool for 30 minutes.
CHEESECAKE LAYER
In a large bowl, beat Challenge Cream Cheese, C&H sugar, and coconut extract at medium speed with a mixer until creamy. Add eggs, one at a time, beating well after each addition. Stir in coconut. Pour mixture over chocolate layer; bake for 1 hour and 10 minutes. Cool for 2 hours on a wire rack.
GANACHE
In a small saucepan, combine bittersweet chocolate and cream. Cook over medium-low heat, stirring constantly, until smooth; spoon over cheesecake. Chill for at least 4 hours. Garnish with coconut, if desired. Store cheesecake, covered, in refrigerator up to 3 days.
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