If you're a fan of creamy coconut desserts and the classic flavors of a Bounty bar, this no-bake coconut cheesecake is about to become your new obsession. With a buttery biscuit base, a silky coconut cheesecake filling, and a snowy coconut topping, every bite is rich, refreshing, and irresistibly delicious.
The best part? No oven required! This easy homemade dessert is perfect for warm days, special occasions, or anytime you're craving a show-stopping treat without the hassle of baking.
💛 Why You'll Love This Recipe
- ✔️ No baking required
- ✔️ Rich coconut flavor
- ✔️ Creamy, smooth texture
- ✔️ Easy make-ahead dessert
- ✔️ Perfect for parties and holidays
- ✔️ Tastes like a giant Bounty bar
🛒 Ingredients
For the Biscuit Base
- 200 g digestive biscuits (or tea biscuits) 🍪
- 100 g butter, melted 🧈
For the Coconut Cheesecake Filling
- 400 g cream cheese, softened
- 200 ml cold whipping cream 🥛
- 1 can (397 g) sweetened condensed milk
- 2 packets vanilla sugar (or 2 teaspoons vanilla extract)
- 10 g gelatin powder
- 5 tablespoons warm milk
- 150 g shredded coconut 🥥
For the Topping
- 100 g white chocolate, grated 🍫
- Extra shredded coconut for decorating
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Base
Crush the biscuits into fine crumbs using a food processor or rolling pin.
Mix the crumbs with the melted butter until evenly combined.
Press the mixture firmly into the bottom of a springform pan (8–9 inches).
Place in the refrigerator while preparing the filling.
Step 2: Dissolve the Gelatin
In a small bowl, combine the gelatin powder with the warm milk.
Stir until completely dissolved and smooth.
Allow it to cool slightly.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add:
- Sweetened condensed milk
- Vanilla sugar or vanilla extract
Mix until well combined.
Step 4: Whip the Cream
In a separate bowl, whip the cold cream until soft peaks form.
Fold the whipped cream gently into the cream cheese mixture.
Step 5: Add Coconut and Gelatin
Stir in:
- Shredded coconut
- Dissolved gelatin
Mix gently until everything is evenly distributed.
Step 6: Assemble the Cake
Pour the filling over the chilled biscuit base.
Smooth the top with a spatula.
Cover and refrigerate for at least 6 hours, preferably overnight.
Step 7: Decorate
Once fully set:
- Sprinkle grated white chocolate over the top.
- Press shredded coconut around the sides.
- Add extra coconut on top if desired.
🍽️ Serving Suggestions
