Cheesecake à la noix de coco sans cuisson

 

Recipe Details

• Keywords: no-bake coconut cheesecake, bounty cheesecake, condensed milk cheesecake, white chocolate coconut cake
• Prep time: 30 minutes
• Chill time: 4 hours (recommend overnight for best texture)
• Total time: Approx. 4 hours 30 minutes
• Yield: 8–10 servings (20–23 cm / 8–9 inch springform pan)

Introduction

This no-bake coconut cheesecake captures the familiar flavours of a Bounty bar while remaining light and elegant on the plate. A buttery biscuit base provides a crisp contrast to a luxuriously creamy filling made from cream cheese, sweetened condensed milk and whipped cream, enriched with shredded coconut and gently set with gelatin for stability. The top is finished with grated white chocolate and the sides are coated with extra shredded coconut for a snow-white presentation. The technique is straightforward, forgiving, and perfect for make-ahead entertaining or warm-weather celebrations. Recipe and formatting follow tinsuf’s emphasis on reliable, publisher-ready desserts.

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Ingredients

• For the base
  • 200 g digestive biscuits (or tea biscuits), crushed to fine crumbs
  • 100 g unsalted butter, melted
• For the cream filling
  • 400 g cream cheese (eg. Philadelphia), room temperature
  • 200 ml cold whipping cream
  • 1 can sweetened condensed milk (397 g)
  • 2 packets vanilla sugar (or 2 tsp vanilla extract)
  • 10 g gelatin powder
  • 5 tbsp warm milk (to dissolve the gelatin)
  • 150 g shredded coconut (desiccated or finely shredded)
• For the topping
  • 100 g white chocolate, grated
  • Extra shredded coconut (for coating the sides)

Instructions

1. Prepare the pan and base. Line the base and sides of a 20–23 cm (8–9 inch) springform pan with parchment paper or grease the sides lightly. Combine the crushed digestive biscuits with the melted butter in a bowl and mix until all crumbs are moistened and the mixture holds together when squeezed.
2. Form the base. Press the crumb mixture evenly into the bottom of the prepared pan using the back of a spoon or a flat-bottomed glass to compact it firmly. Chill in the refrigerator for 15–20 minutes while you prepare the filling; chilling helps the base set and keeps it from softening under the filling.
3. Bloom the gelatin. Sprinkle the gelatin powder over the warm milk and whisk briefly to combine. Let the gelatin sit for 2–3 minutes to bloom, then warm gently (either in short bursts in the microwave or over a bain-marie) until fully dissolved and clear — do not boil. Set aside to cool slightly but do not allow it to gel.
4. Make the cream cheese mixture. In a large bowl, beat the room-temperature cream cheese until smooth and lump-free. Add the sweetened condensed milk and vanilla sugar (or vanilla extract) and beat until fully incorporated and silky.
5. Stabilise the filling and add coconut. With the mixer running on low, gradually stream in the dissolved gelatin, ensuring it is distributed evenly. Mix in the shredded coconut until evenly combined.
6. Whip the cream. In a separate chilled bowl, whip the cold whipping cream to stiff peaks. Use medium-high speed and watch closely; the cream should be stable but still soft enough to fold in without over-beating.
7. Fold to combine. Gently fold the whipped cream into the cream cheese mixture in two additions using a spatula, preserving as much air as possible for a light final texture. Fold just until homogeneous.
8. Assemble and chill. Spoon the coconut cream filling onto the chilled biscuit base and spread to an even layer. Smooth the surface with an offset spatula, cover loosely with plastic wrap and refrigerate for at least 4 hours to set. For best texture and ease of slicing, chill overnight.
9. Decorate. When set, release the springform pan and transfer the cheesecake to a serving plate if desired. Sprinkle the grated white chocolate over the top, pressing gently into the surface so it adheres slightly. Press shredded coconut onto the sides for a snowy finish.
10. Serve. For the cleanest slices, chill until firm and slice with a sharp knife warmed under hot water and wiped dry between cuts. Allow slices to soften at room temperature for 5–10 minutes before serving if you prefer a creamier mouthfeel.

Troubleshooting & Consistency Tips

• Filling not setting: Ensure the gelatin was fully dissolved and warm when added. If the environment is very warm, use the full 10 g of gelatin as specified, or bloom an additional 1–2 g (if desired) for extra stability. Avoid adding hot gelatin directly to cold cream without tempering; instead stir a small spoonful of the cream mixture into the dissolved gelatin, then incorporate back.
• Grainy or lumpy filling: Beat the cream cheese until completely smooth before adding condensed milk. Work at room temperature — cold cream cheese is prone to lumps.
• Soggy base: Compact the biscuit base firmly and chill well before adding the filling. If your biscuits are particularly soft, you can briefly bake the base at 160°C / 320°F for 6–8 minutes to dry it out (this converts the recipe from strictly no-bake to a partially baked base).
• Whipped cream deflating: Fold the whipped cream in gently and stop as soon as no streaks remain. Over-folding will yield a denser filling.

Storage & Make-Ahead

This cheesecake is ideal for making ahead. Cover and refrigerate for up to 3–4 days. For longer storage, freeze the unglazed cake (wrap tightly in plastic and foil) for up to 2 months; thaw overnight in the refrigerator and apply white chocolate and coconut just before serving for best appearance. If already decorated and frozen, expect some softening of the white chocolate finish after thawing.

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Why This Recipe Works

The structure relies on three complementary stabilising elements: the gelatin provides reliable setting power without altering flavor, the whipped cream contributes aeration and a light mouthfeel, and the cream cheese plus condensed milk supply richness and sweetness that bind the filling. Using shredded coconut rather than large flakes disperses texture evenly through the cream without adding excess moisture. The chilled biscuit base offers a textural counterpoint that keeps every bite balanced.

Expert Tips

• Bring the cream cheese to room temperature before mixing to avoid lumps and ensure a silky filling.
• To toast shredded coconut for extra depth, spread it on a baking tray and toast at 160°C / 320°F for 4–6 minutes, stirring once, until lightly golden—watch closely as it browns quickly.
• If you prefer a firmer set for party transport, bloom the gelatin in a little more liquid (e.g. 6–7 tbsp milk) and use as instructed.
• For a more pronounced coconut flavour, replace up to 25 g of the shredded coconut with finely chopped unsweetened flaked coconut or use a tablespoon of coconut cream blended into the filling.

Nutrition (Approximate per serving)

Calories: ~420 kcal; Fat: ~28–32 g; Carbohydrates: ~35–40 g; Protein: ~6–8 g. Values vary by exact brands and portion size.

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Notes & Credits

This no-bake coconut cheesecake is built for ease and consistency while delivering a generous coconut profile and creamy texture. Recipe provided and formatted for web publishing by tinsuf. If you make this cheesecake, chilling it overnight will yield the cleanest slices and fullest flavour.