Small forms, big taste! Our mini no-bake cheesecakes are a perfect option for anyone who loves the classic flavor combination known from coconut candy bars, but is looking for a lighter alternative. Thanks to the addition of cream cheese and protein pudding, this dessert is great as a fit snack during the day or an impressive dessert for a party.
Coconoot Crunchy Cream by Good Noot
What makes these cheesecakes special is their filling. We add our flagship Coconoot Crunchy cream to the cheese mixture. It's not just a deep coconut flavor, but also crunchy almond pieces that give the dessert a unique texture. Combined with fluffy cream cheese and chocolate glaze, it creates a composition that is impossible to resist.
Recipe for Mini Coconut Cheesecakes (5 pieces)
Ingredients for the base:
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40 g biscuits (butter or whole grain)
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20 g melted butter
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1 teaspoon cocoa powder
Ingredients for the cheese mass:
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300 g ground cream cheese (low-fat or semi-skimmed)
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50 g Coconoot Crunchy cream by Good Noot
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15 g shredded coconut
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5 g gelatin + 50 ml cold water
Ingredients for the topping and decoration:
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15 g dark chocolate
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100 g chocolate protein pudding
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Additional shredded coconut for sprinkling
Step-by-step preparation:
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Chocolate base: Blend the biscuits into a fine powder. Combine them with melted butter and cocoa until you get the consistency of wet sand. Press the mixture onto the bottom of 5 silicone muffin molds and press down firmly (e.g., with the bottom of a small glass).
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Prepare the gelatin: Pour cold water over the gelatin and let it swell. Then heat it briefly (do not boil!) until it is completely liquid. Set aside to cool slightly.
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Coconut mixture: Thoroughly mix the cream cheese with Coconoot Crunchy cream and shredded coconut. Pour the liquid gelatin into the mixture and mix vigorously.
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Cooling the base: Spoon the cheese mixture onto the prepared bases and smooth the top. Refrigerate for at least 30 minutes until the cheesecakes set.
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Chocolate topping: Melt the dark chocolate in a double boiler and mix with the protein pudding. Spoon this topping over the chilled cheesecakes.
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Decoration: Decorate the edges with shredded coconut. Chill the entire dessert in the refrigerator for another hour.
Order Coconoot Crunchy and create homemade mini cheesecakes!
The best desserts are made from the best ingredients. Our coconut-almond cream with crunchy pieces guarantees a flavor that will elevate your homemade sweets to the next level.
