Chocolate Coconut Cheesecake
Servings
12slices
Servings
12slices
Ingredients
Base
  • 180g shredded wheatmeal biscuitstry Arnott’s brand
  • 1tbsp cocoa
  • 1/4cup desiccated coconut
  • 100g coconut oil
  • 50ml waterapprox, use more or less as needed
Filling
  • 12g gelatin
  • 30ml boiling water
  • 250g pack of light cream cheese
  • 375g tub of light smooth ricotta
  • 1/3cup coconut milk
  • 1/4cup Natvia
  • 1tsp vanilla
  • Coco2 spreadextra
Instructions
  1. Blitz all of the base ingredients and press into a 20 cm springform pan making sure to go as far up the sides as you can. Use a glass to get a smooth even base. Refrigerate.
  2. To make the filling, sprinkle gelatin over boiling water, mix well and leave to cool. Combine remaining ingredients (excluding Coco2 spread) in a food processor, adding gelatin mix once combined. Mix in gelatin thoroughly and pour over chilled base.
  3. Dollop small amounts of Coco2 spread evenly around the filing and use a skewer to swirl.
  4. Set in fridge for at least a few hours, overnight if possible.
  5. To serve, break off and crumble the excess bits of base from the side of the pan.
Recipe Notes

Recipe makes 12 serves, 240 calories per serve

Votes: 0
Rating: 0
You:
Rate this recipe!
0 from 0 Ratings
Print Recipe
Chocolate Coconut Cheesecake
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts
Cuisine Chocolate
Servings
slices
Ingredients
Base
  • 180g shredded wheatmeal biscuits try Arnott's brand
  • 1 tbsp cocoa
  • 1/4 cup desiccated coconut
  • 100 g coconut oil
  • 50 ml water approx, use more or less as needed
Filling
  • 12 g gelatin
  • 30 ml boiling water
  • 250 g pack of light cream cheese
  • 375 g tub of light smooth ricotta
  • 1/3 cup coconut milk
  • 1/4 cup Natvia
  • 1 tsp vanilla
  • Coco2 spread extra
Course Desserts
Cuisine Chocolate
Servings
slices
Ingredients
Base
  • 180g shredded wheatmeal biscuits try Arnott's brand
  • 1 tbsp cocoa
  • 1/4 cup desiccated coconut
  • 100 g coconut oil
  • 50 ml water approx, use more or less as needed
Filling
  • 12 g gelatin
  • 30 ml boiling water
  • 250 g pack of light cream cheese
  • 375 g tub of light smooth ricotta
  • 1/3 cup coconut milk
  • 1/4 cup Natvia
  • 1 tsp vanilla
  • Coco2 spread extra
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Blitz all of the base ingredients and press into a 20 cm springform pan making sure to go as far up the sides as you can. Use a glass to get a smooth even base. Refrigerate.
  2. To make the filling, sprinkle gelatin over boiling water, mix well and leave to cool. Combine remaining ingredients (excluding Coco2 spread) in a food processor, adding gelatin mix once combined. Mix in gelatin thoroughly and pour over chilled base.
  3. Dollop small amounts of Coco2 spread evenly around the filing and use a skewer to swirl.
  4. Set in fridge for at least a few hours, overnight if possible.
  5. To serve, break off and crumble the excess bits of base from the side of the pan.
Recipe Notes

Recipe makes 12 serves, 240 calories per serve

What do you rate this recipe?
Votes: 0
Rating: 0
You:
Rate this recipe!