No-Bake Coconut Cheesecake
Ingredients
- 2 cups ground plain biscuits
- 3/4 cup soft butter
- 2 tablespoons coconut
Cheese mixture
- 2 cups soft cream cheese
- 1 cup liquid cream
- 1/2 cup coconut
- 1/2 cup dried coconut milk
- 1 cup fine powdered sugar
- 1 teaspoon orange zest
Top layer
- 1/4 cup coarse coconut
- 1/2 cup clotted cream
Preparation
Get a 9-inch springform pan
In a wide bowl, put the biscuits, butter, and coconut and mix with fingertips until well combined
Put the mixture in the pan and press to make an even base
Chill the pan in the refrigerator for 30 minutes until the base sets
For the cheese mixture, in a mixer bowl, put the cream cheese, liquid cream, coconut, dried coconut milk, powdered sugar, and orange zest and mix on medium speed for 4 to 5 minutes until light and creamy
Pour the cheese mixture over the biscuit base in the pan and chill in the refrigerator until set
For the top layer, in a small bowl, mix the coarse coconut and clotted cream using a plastic spoon
Spread the top layer over the cheese mixture in the pan and chill in the refrigerator for several hours or overnight
Remove the pan from the refrigerator, take the cheesecake out of the pan, place on a serving plate, and serve cold
