Bounty Cheesecake!
A Coconutty, Sweet and Delicious No-Bake Bounty Cheesecake that is guaranteed to satisfy anyones Coconut Cravings!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 275 g Digestives
- 50 g Desiccated Coconut
- 150 g Unsalted Butter ((melted))
- 200 g Dark Chocolate
- 500 g Full Fat Cream Cheese
- 100 g Icing Sugar
- 250 g Coconut Cream ((chilled))
- 250 g Bounty bars ((chopped))
- 50 g Melted Chocolate
- 50-100 g Bounty Bars ((chopped))
- 25 g Desiccated Coconut
Instructions
- 1
Blitz the Digestives Biscuits and the Desiccated Coconut in a Food Processor until smooth.
- 2
Add in your melted Butter, and blitz again till combined.
- 3
Press into the bottom of a Deep 8"/20cm Springform Cake tin, and refrigerate whilst you do the rest.
- 4
Melt your Dark Chocolate carefully, and leave to cool for a couple of minutes so its not piping hot.
- 5
In a large bowl, add your Cream Cheese and Icing Sugar and whisk till smooth.
- 6
Add in the chilled Coconut Cream,and then whisk again till smooth.
- 7
Add in the slightly cooled melted Dark Chocolate, and whisk till thick. Check the mixture every now and again to make sure you don't overwhisk.
- 8
Once thick, fold through your chopped Bounty bars, and spread the mixture on top of the Biscuit Base.
- 9
Chill the cheesecake in the fridge for at least 5-6 hours, or overnight.
- 10
Once chilled, decorate! I drizzled over some Melted chocolate, added on some chopped up Bounty Bits, and sprinkled on some Desiccated Coconut!