Coconut Cream Cheesecake

A slice of coconut cheesecake with berries on a white plate

5 from 3 votes

Coconut Cream 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!

Prep Time45

Total Time45

Course: Dessert

Cuisine: International

Servings: people

Calories: 641kcal

Author: Daniela Apostol

Ingredients

For the base

240 g digestive biscuits / Graham crackers
120 g unsalted butter

For the filling

1 cup coconut cream
240 g soft cream cheese
300 ml whipping cream
2 tablespoon desiccated coconut
3 tablespoon maple syrup
2 tablespoon gelatine granules

For the jelly topping

250 g frozen berries
1 cup water
2 tablespoon gelatine granules
3 tablespoon maple syrup

Metric - US Customary

Instructions

To make the base, place the biscuits into a bag, and use a rolling pin to bash them until they resemble breadcrumbs.
Melt the butter, then add it to a 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, desiccated 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, and 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.

Notes

If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
If you'd rather not use the jelly topping for this cake, that's absolutely fine, you can have it as it is just with the coconut cream filling.
You can still decorate it nicely with more whipped cream, if you have a piping bag and some nice nozzles, you can make more nice swirls to make the cheesecake proper stand out
Or if you have any other fruit around, they can be made into a jelly too, following the exact same steps if you have frozen fruit.
With fresh fruit, I would just blitz them in the food processor or a hand blender, bring to a boil to reduce the puree to half the amount, then add the gelatine as required.

Nutrition