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.
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.