A slice of no-bake white chocolate cheese cake

White Chocolate Coconut Cheesecake – No-bake

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Say hello to this yummy no-bake White Chocolate Coconut Lime Cheesecake. If you like Fluffy, Refreshing, pretty easy to make cheesecake then this dessert is for you!

Slightly sweet, no gelatin or condensed milk in it, this White Chocolate Coconut Cheesecake is very light and we can assure, that you will be eating more than one slice.

a sliceof  White Chocolate Coconut Cheesecake on a blue plate

Instructions

1. Grease and line the base of 20cm (8-inch) springform pan.
Pour 50g of grated coconut in a large pan. Toast over low-medium heat, stirring frequently. Transfer the coconut in a bowl and set aside.

Cookies in a mixer for the crust to make the No-bake White Chocolate Coconut Lime Cheesecake.

2. Crush the digestives biscuits or graham crackers in a food processor until completely ground.

Melted butter for the crust to make the No-bake White Chocolate Coconut Lime Cheesecake.

Melt the butter and add the lime zest.

Pressing gently with a spatula to make the crust in the cake pan of the No-bake White Chocolate Coconut Lime Cheesecake.

Mix together until well combine the biscuits or graham crackers crumbs, toasted grated coconut, and melted butter/lime. Place the mixture in the springform pan and press it into the bottom. Chill the crust while making the filling.

Melt the chocolate in a heatproof glass bowl over a small pan of hot water on low heat and stir occasionally to prevent sticking. Remove from the heat and leave to cool for about 10 minutes.

The start of the filling for the No-bake White Chocolate Coconut Lime Cheesecake.

In a large bowl, beat the mascarpone with an electric mixer until smooth then add the yogurt, the melted white chocolate, and the lime zest.

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into medium-stiff peaks on medium-high speed, about 4-5 minutes.
Using your mixer on low speed fold the whipped cream into the cheesecake filling until combined.

transfer the White Chocolate Coconut Lime batter to the cake tin

Spread the filling onto the crust. Use a spatula to smooth down the top and refrigerate for at least 4 hours.

chopping white chocolate with a knife

For the ganache:

1. Chop the white chocolate and heat the cream to about 75°C/ 167°F

2. When the cream reaches the temperature remove from the heat. Add the chocolate and stir until it melts completely then add the grated coconut. Leave to cool for 15- 20 minutes, and in the meanwhile move the cheesecake in the freezer.

3. When the ganache has cooled down spread it over the cheesecake.

Spreding the genache with a spatulina

Allow the white chocolate ganache to set for 30 minutes in the fridge before adding the desired decoration.

Notes:
Leftovers can be covered and stored in the fridge for up to 3-4 days.

Coconut cheesecake decorated with white chocolate curls and lime zest
Creamy cheesecake with lime fruit topped with white chocolate ganache  and lime zest
A slice of cheesecake with white chocolate curls
No-bake White Chocolate Coconut Lime Cheesecake

No-bake White Chocolate Coconut Lime Cheesecake

Yield: 12 pcs
Prep Time: 30 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes

Slightly sweet, no gelatin or condensed milk in it, this cheesecake is very light and we can assure you, that you will be eating more than one slice.

Ingredients

Crust:

  • 200g / 7.05 oz of Digestive or Graham crackers
  • 100g / 3.6 oz of melted unsalted butter
  • 50g / 1.7 oz grated coconut
  • Organic lime zest

Cheesecake Filling:

  • 300g / 10.6 oz of coconut yogurt
  • 300g / 10.6 oz of mascarpone cheese (Room temperature)
  • 200g / 7.05 oz of white chocolate
  • 400ml / 13.5 fl oz of heavy cream
  • 1 Lime zest 

Ganache Ingredients:

  • 65ml / 2.20 fl oz heavy cream
  • 100g / 3.6 oz of white chocolate
  • 50g / 1.7 oz grated coconut 

Instructions

For the cake:

  1. Grease and line the base of 20cm (8-inch) springform pan.
    Pour 50g of grated coconut in a large pan. Toast over low-medium heat, stirring frequently. Transfer the coconut in a bowl and set aside.
  2. Crush the digestives biscuits or graham crackers in a food processor until completely ground.
  3. Melt the butter and add the lime zest.
  4. Mix together until well combine the biscuits or graham crackers crumbs, toasted grated coconut, and melted butter/lime. Place the mixture in the springform pan and press it into the bottom. Chill the crust while making the filling.
  5. Melt the chocolate in a heatproof glass bowl over a small pan of hot water on low heat and stir occasionally to prevent sticking. Remove from the heat and leave to cool for about 10 minutes.
  6. In a large bowl, beat the mascarpone with an electric mixer until smooth then add the yogurt, the melted white chocolate, and the lime zest.
  7. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into medium-stiff peaks on medium-high speed, about 4-5 minutes.
    Using your mixer on low speed fold the whipped cream into the cheesecake filling until combined.
  8. Spread the filling onto the crust. Use a spatula to smooth down the top and refrigerate for at least 4 hours.

For the ganache:

  1. Chop the white chocolate and heat the cream to about 75°C/ 167°F
  2. When the cream reaches the temperature remove from the heat. Add the chocolate and stir until it melts completely then add the grated coconut. Leave to cool for 15- 20 minutes, and in the meanwhile move the cheesecake in the freezer.
  3. When the ganache has cooled down spread it over the cheesecake.

Allow the white chocolate ganache to set for 30 minutes in the fridge before adding the desired decoration.

Notes

Leftovers can be covered and stored in the fridge for up to 3-4 days.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 587Total Fat: 47gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 104mgSodium: 231mgCarbohydrates: 38gFiber: 1gSugar: 31gProtein: 6g

Nutrition information isn’t always accurate.

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