No-Bake Coconut Cheesecake served well chilled

By Tomasz Strzelczyk · 360 min

Ingredients

Instructions

1. Soak 20 g gelatine in a little very cold water and leave it for 5–6 minutes so it swells.
2. Put 500 g quark, 300 g mascarpone, 200 g solid coconut milk and 200 ml sweetened condensed milk in a bowl, and beat with a mixer until smooth.
3. Stir in 70 g desiccated coconut.
4. Gently warm the swollen gelatine over very low heat until it just starts to flow, then whisk in 2 tsp vanilla sugar.
5. Mix the gelatine into the cream on low speed, then add 150 ml 18% cream and mix again.
6. Crush the 150 g butter biscuits and combine them with 70 g melted butter, press into a tin and shape the base.
7. Spread the coconut filling over the biscuit base.
8. Sprinkle with desiccated coconut and decorate with Raffaello pieces.
9. Chill in the fridge for several hours, ideally overnight, until firm.
10. Loosen the edges with a knife and remove from the tin before serving.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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CreamCoconut milkCoconutSweetened condensed milkBiscuitMascarpone cheese