A crushed biscuit base, a yogurt coconut filling and a pineapple topping makes this one seriously special cheesecake, and a perfectly tropical affair to bring some sunshine into the darker months.
At the heart of this recipe is Onken Limited Edition Coconut Biopot Yogurt. It’s a gorgeous, thick and creamy coconut yogurt, with pieces of real coconut in it, giving it an extra special texture.
Here’s how to make a wonderfully tropical cheesecake even when it’s raining outside.
Ingredients
- 8 (120g / 4 oz) digestive biscuits
- 60g (2 oz) butter
- 280g (10 oz) cream cheese
- 280g (10 oz) Onken Coconut Biopot Yogurt
- 30g (1 oz) dessicated coconut
- 120g (4 oz) white chocolate
Instructions
Blitz the biscuits in a food processor until you have a coarse crumb.
Melt the butter and mix into the biscuit.
Tip into the base of your loose-bottomed tin.
Press down with the back of a spoon until level. Chill for 10 minutes until firm.
Put the cream cheese in a large bowl and beat to loosen.
Beat in the Onken coconut yogurt.
Stir in the desiccated coconut.
Melt the white chocolate in the microwave and allow to cool, then pour it into the creamy mixture and combine.
Spoon on to the base, gently level off and chill until set – at least 8 hours until firm. An hour in the freezer is a good idea if it doesn’t feel firm enough to slice.
Run a warm knife around the edge of the tin, then stand it on the top of your Onken pot so that the sides drop away. Transfer to a cake stand.
Top with small chunks of pineapple and a sprinkling of blueberries. Yum!
Will you be giving Onken Coconut a try? Let me know if you do!
If you’d like to print this no-bake coconut cheesecake recipe, just click ‘PRINT’ on the recipe card below.
Extra special no-bake coconut cheesecake
Ingredients
- 8 120g / 4 oz digestive biscuits
- 60 g 2 oz butter
- 280 g 10 oz cream cheese
- 280 g 10 oz Onken Coconut Biopot Yogurt
- 30 g 1 oz dessicated coconut
- 120 g 4 oz white chocolate
Instructions
- Blitz the biscuits in a food processor until you have a coarse crumb
- Melt the butter and mix into the biscuit
- Tip into the base of your loose-bottomed tin
- Press down with the back of a spoon until level. Chill for 10 minutes until firm
- Put the cream cheese in a large bowl and beat to loosen
- Beat in the Onken coconut yogurt
- Stir in the desiccated coconut
- Melt the white chocolate in the microwave and allow to cool, then pour it into the creamy mixture and combine
- Spoon on to the base, gently level off and chill until set – at least 8 hours until firm. An hour in the freezer is a good idea if it doesn't feel firm enough to slice
- Run a warm knife around the edge of the tin, then stand it on the top of your Onken pot so that the sides drop away. Transfer to a cake stand
- Top with small chunks of pineapple and a sprinkling of blueberries. Yum!
PIN ME
Don’t forget to pin for later!
This is a commissioned post for Onken
For another great cheesecake recipe, why not try my lemon curd yogurt cheesecake bars?
You might also like...
Carrot cake bircher – a sweet, healthy treat- Lemon curd yogurt cheesecake bars
- 10 ways to fit more wholegrain into your diet in 2018
- Strawberry hot chocolate pudding
- Whipped yogurt fruit tarts
- Tropical fruit Christmas cake. Perfect for Stir Up Sunday
- Avocado yogurt chocolate mousse
- 50/50 scones – perfect recipe for afternoon tea
Mel says
This looks like such a nice and easy cheesecake to put together. This is exactly my kind of dessert! Yummy!
TheBoyandMe says
What a fabulously simple cheesecake, thanks for the prompt for trying out the yoghurt as I am a big fan of coconut in puddings. Love the idea of the white chocolate, I may try it with milk chocolate lightly stirred through to see if I can get a Bounty effect.
Emily Leary says
Oooh, wonderful idea! The white chocolate assists in helping the filling set, but perhaps some milk chocolate could be used in addition for the swirl effect. Certainly very tempting!
Mads says
So simple and yet so delicious! *runs off to buy coconut yoghurt*