No-Bake Coconut White Chocolate Cheesecake
A chilled coconut cheesecake with white chocolate filling and a silky coconut ganache topping.
Prep: 25 min Cook: 0 min Total: 6 hr including chilling Serves: 10
Ingredients
Base
- 200 g crushed biscuits
- 75 g melted butter
Filling
- 380 g cream cheese
- 75 g plain or Greek yogurt
- 75 g coconut flakes
- 200 g melted white chocolate
Top Layer
- 100 ml coconut milk
- 80 g melted white chocolate
Instructions
- Mix crushed biscuits with melted butter. Press firmly into a 20 cm springform pan and chill.
- Melt 200 g white chocolate and let it cool slightly.
- Beat cream cheese until smooth. Mix in yogurt and coconut flakes.
- Fold in melted white chocolate until smooth.
- Spread filling over the chilled base and refrigerate at least 4 to 6 hours, ideally overnight.
- Heat coconut milk until just simmering, then add 80 g white chocolate and stir until glossy.
- Cool the topping for 10 to 15 minutes, pour over cheesecake, and chill another 30 minutes.
- Unmold and serve chilled.