No-bake Bounty cheesecake

A delicate, silky no-bake coconut cheesecake with a milk chocolate topping, inspired by the flavour of a Bounty bar :). This no-bake Bounty cheesecake is simply delicious! It’s hard to imagine a creamier, lighter no-bake cheesecake. The coconut flavour comes from coconut biscuits, desiccated coconut, coconut liqueur and even coconut cream. It’s difficult to stop at just one slice ;).

Ingredients for the base:

• 160 g coconut biscuits
• 40 g butter, melted
• 3 teaspoons cocoa powder

Place the biscuits, cocoa powder and butter in the bowl of a food processor and blitz until the biscuits are finely crushed and the mixture has the consistency of wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (such as a resealable one) and crush them thoroughly with a rolling pin, then combine with the melted butter and cocoa powder.

Line the base of a 23 cm springform tin with baking paper. Tip the biscuit mixture into the tin and press it firmly into an even layer, smoothing the surface with a spoon.

Ingredients for the cheesecake filling:

• 1 cup Greek or natural yoghurt, at room temperature
• 250 g mascarpone, at room temperature
• ½ cup icing sugar
• 3 tablespoons coconut liqueur
• 1 cup (250 ml) coconut cream, chilled*
• 50 g desiccated coconut
• 14 g powdered gelatine + 75 ml cold water

Place the yoghurt, mascarpone, icing sugar, coconut liqueur and desiccated coconut in the bowl of a mixer. Using the whisk attachment, mix until smooth and uniform.

Sprinkle the powdered gelatine over 75 ml cold water, stir and leave to bloom for 10 minutes. Place over low heat and warm, stirring, until the gelatine has completely dissolved, or heat in the microwave. Do not allow it to boil (boiling will cause the gelatine to lose its setting properties). Remove from the heat and leave to cool slightly.

Add a spoonful of the cheesecake mixture to the still-warm gelatine and mix thoroughly. Add another 2 spoonfuls and mix again, making sure there are no lumps. Add the tempered gelatine to the cheesecake mixture and immediately mix until combined. Place the chilled coconut cream in a separate bowl and whip (it will not become as stiff as double cream). Add it to the cheesecake mixture in two batches and gently fold it in.

Pour the cheesecake mixture over the biscuit base. Smooth the surface with a spatula. Chill in the fridge for several hours, preferably overnight.

Ingredients for the chocolate topping:

• 120 g milk chocolate
• 80 ml double cream

Heat the double cream in a small saucepan until almost boiling, then remove from the heat. Pour it over the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy.

Pour the thickening chocolate topping over the chilled cheesecake and spread evenly. Return to the fridge until the topping has set. You can also sprinkle with desiccated coconut.

Store the no-bake Bounty cheesecake in the fridge.

* Instead of coconut cream, you can use canned coconut milk. Chill the can in the fridge for 24 hours. Carefully remove it from the fridge, turn the can upside down and open it. Pour the coconut water into a separate container (you won’t need it). Scoop out the thick coconut cream that remains in the can.

Enjoy!