Healthy Coconut Cheesecake sweetened with maple syrup and topped with berry jelly, a guilt-free no-bake dessert that has no refined-sugar added. The ideal kid-friendly birthday cake that grown-ups will also adore. It’s so easy to make, it’s creamy, and silky, a real treat!
Where has the time gone? My younger daughter is now one year old, I cannot believe that my cute little baby has just stepped into toddlerhood. Which means we now have two toddlers, my older daughter being just over two and a half years old.
So, such an occasion calls for celebration! And, of course, a nice birthday cake. I don’t like my little ones having to many sugary treats, so I decided to make something that they will really enjoy, and will give me peace of mind that it was not too bad for them either.
With little ones, full-fat diary products are the best, no need to fill their tummies with non-fat stuff, their bodies need the fat that grown-ups try their best to avoid. And if you have to choose the lesser of the two evils, I woul happily choose to sweeten any dessert with maple syrup or honey, rather than refined sugar.
Careful though with honey if the child is under one, as it’s very dangerous. Maple syrup, on the other hand is considered safe for that age. Even so, I wouldn’t go crazy with too much syrup either, no need for that.
How to make a coconut cheesecake
Like any traditional cheesecake, we start with a biscuit/cracker base. This is super easy to make, all you have to keep in mind is that the biscuit butter ratio is 2:1, so the butter will be half of the amount of the biscuits used.
Once the biscuits have been crushed, either will a rolling pin or in a kitchen aid, add the melted butter, mix well, then add the mixture to a cake tin with detachable walls, and press it down well. Refrigerate for at least half an hour so that the base can be compact, keeping the cheesecake together.
The cream cheese filling
To make the coconut filling, beat the cream until it holds stiff peaks, add the coconut cream, cream cheese, desiccated coconut and maple syrup and mix well.
With cheesecakes, gelatine is not always compulsory. In fact, once refrigerated, the cheesecake will settle nicely anyway, but I decided to use the gelatin to make sure the cake looks perfect on the big day. After all, we had some little guests to impress, right?
If you use gelatine granules, you have to hydrate it first with cold water, then leave to rest for about 10 minutes, and after melt it in the microwave, before adding it to the cream.
Top the biscuit base with the coconut filling before ading the berry jelly.
For the jelly, either fresh or frozen fruit can be used. The frozen ones are just as good, and even cheaper, especially when the berries are not in season. Just cook them on the stove top with water until they thicken into a sauce, pass through a sieve to discard of any bits in there, then mix with the gelatine, and that’s it.
All you need to do after is top the cheesecake, and let it set in the fridge for a few hours, although ideally would be overnight. It settles a lot quicker, but it’s best to let the cake in the fridge to be nice and cool before serving.
Oher scrumptious no-bake cheesecakes
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Healthy Coconut Cheesecake sweetened with maple syrup and topped with berry jelly, a guilt-free no-bake dessert that has no refined-sugar added. The ideal kid-friendly birthday cake that grown-ups will also adore. It's so easy to make, it's creamy, and silky, a real treat no matter the occasion. It's toddler-friendly too, since it's made only with natural ingredients, the sweetness coming from the maple syrup and the ingredients used.
- 240 g digestive biscuits / Graham crackers
- 120 g unsalted butter
- 1 cup coconut cream
- 240 g soft cream cheese
- 300 ml whipping cream
- 2 tbsp desiccated coconut
- 3 tbsp maple syrup
- 2 tbsp gelatine granules
- 250 g frozen berries
- 1 cup water
- 2 tbsp gelatine granules
- 3 tbsp maple syrup
To make the base, place the biscuits into a bag, and use a rolling pin to bash them until they resemble breadcrumbs. Place in a bowl.
Melt the butter, then add it to the bowl together with the crushed biscuits, and mix well.
Place the mixture into a round baking tin that has either detachable walls or removable bottom, and press down firmly making sure it is spread into an even layer.
Chill in the fridge for at least 30 minutes.
To make the filling, beat the whipping cream until it holds stiff peaks.
Add the coconut cream, soft cream cheese, dessicated coconut and maple syrup and mix well to get a smooth cream.
Add the gelatine granules to a small bowl, add 5 tablespoons of water to it, then leave it to rest for 5-10 minutes until the granules are completely hydrated.
Place the gelatine in the microwave for about 20 seconds until it becomes liquid.
Mix it with the cream, then top the biscuit base with it. Refrigerate again.
To make the jelly, add the frozen berries to a pan together with the water, and leave to cook for about 20 minutes, until it thickens into a sauce.
Follow the steps above to make the gelatine.
When the sauce is ready, pass it through a sieve to discard of any bits from the fruit, then mix it with the gelatine.
Top the cheesecake with the jelly mixture, then refrigerated once again for about 4-6 hours, ideally overnight.
Serve cold from the fridge.
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