A crushed biscuit base, a yogurt coconut filling and a pineapple topping makes this one seriously special no bake coconut cheesecake, and a perfectly tropical affair to bring some sunshine into the darker months.
Crush the biscuits / graham crackers to a fine crumb. This is most easily done in a food processor, or in a bag so that you can bash them with a rolling pin. Put the crumbs into a bowl.
Melt the butter and add to the biscuit. Combine well.
Tip the crumb mix into the base of a well-greased 20cm loose-bottomed non-stick sandwich tin.
Press down with the back of a spoon or bottom or asturdy tumbler until level. Place in the freezer while you make your filling.
Put the cream cheese and yogurt in a large bowl and whisk together.
Add the desiccated coconut and mix through.
Melt the white chocolate in the microwave and allow to cool, then pour it into the creamy mixture and combine.
Spoon onto the base, gently level off.
Because this cheesecake has coconut and chocolate in it, it will set quite quickly. You can place it in the freezer for no more than an hour and that should do the trick, or leave it overnight in the fridge.
To serve the cheesecake, stand it on the top of a can or jar and gently ease the sides down. Transfer to a board or cake stand.
Top with small chunks of pineapple and a sprinkling of blueberries if you like. Yum!