NO-BAKE COCONUT CHEESECAKE
30 Min
5 Portions
Easy level
Ingredients
For base:
1 1/2 cups graham cracker crumbs (about 5–6 oz)
5 tbsp unsalted butter, melted
For filling:
10.5 oz cream cheese, room temp
2/3 cup powdered sugar
A splash of Vainilla Molina Clear
2 tsp unflavored gelatin
2 tbsp water
1/2 cup coconut milk
3.5 oz white chocolate, melted
1 cup shredded coconut
For decor:
Shredded coconut, to taste
Coconut chocolates, to taste
Directions
For base:
1. Mix graham cracker crumbs with melted butter. Transfer mixture to a springform pan, press crumbs firmly and refrigerate for 10 min.
For filling:
2. In a bowl, beat cream cheese with powdered sugar and a splash of Vainilla Molina Clear until smooth.
3. Place gelatin and water in a small heatproof bowl and microwave for 30 seconds.
4. Pour gelatin in cream cheese mixture, stirring constantly until fully incorporated.
5. Add coconut milk, melted white chocolate and shredded coconut; mix until smooth and creamy.
6. Pour mixture over base, smoothing the top. Refrigerate for at least 4 hours,or until set.
7. Remove from pan and decorate with shredded coconut and coconut chocolates.
8. Enjoy!
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