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A Coconutty, Sweet, and Delicious No-Bake Bounty Cheesecake that is guaranteed to satisfy anyones Coconut & Cheesecake cravings!

I have been wanting to post a Bounty related cheesecake for a while, as I recently re-discovered my love and adoration for them. I love coconut bakes, such as my Coconut Loaf Cake, but when I was younger and was given the box of Celebrations I always said I hated Bounty bars as all I wanted was the Maltesers.. needles to say, I made an error here.

When I was shopping the other day for ingredients, I decided to pick up some of the Bounty Spread you can now buy (find it near the Nutellas) and oh my days it was delicious! The spread itself isn’t too strong in a coconut flavour, but its the perfect amount when mixed in with chunks of Bounty. Using a touch of vanilla in the cheesecake was the perfect mix for me, but this is of course optional!

I decorated my cheesecake with drizzles of chocolate, even more bounty and then some delicious toasted coconut! You can toast your coconut by using about 25g of desiccated coconut and putting it into a dry frying pan on a low-medium heat and moving it around with a spatula. It’ll take a while to start, but once it starts toasting it’ll change quickly to the delightful golden colour!

I based this recipe on the idea of my other cheesecakes, such as my No-Bake Mini Egg Cheesecake. I wanted to get oodles of coconut flavour into it after the success of my Coconut Brownies, and I hope I did that in this delightful dessert! I used a pack of 7x 57g Bars of Bounty in these as the pack was cheaper than any others in the supermarket in comparison to the weight of them, but any will do!

I also had to use less Double Cream in this recipe in comparison to other cheesecakes because the Bounty Spread is actually a ‘milk spread’ so goes reasonably runny once beaten in comparison to spreads such as Nutella. You can see notes below on how to make this without the spread!

RECIPE UPDATED AUGUST 2018 – This recipe now differs from what it was originally, and what is stated above as for the last 6 months or so, I haven’t found Bounty Spread ANYWHERE. It’s tragic to be honest, and I’m pretty sure they have stopped selling it, so I’ve update this recipe so it doesn’t include it anymore. If you still manage to find Bounty Spread, there are notes below on how to make the original cheesecake!

Because of wanting to keep a Coconut Flavour, but not having the Bounty Spread anymore, I thought I would through it out there and have a complete and utter experiment, and use Coconut Cream instead of Double Cream. It was definitely a new experience, and I had wondered if I had bought the wrong thing at first, but turns out it worked very well.

It’s important to use coconut CREAM and not milk. I did refrigerate my coconut cream before using it, as it usually comes in the dried foods section along with Thai foods, so its not a dessert type cream really. You can easily use it however, it just helps that its cold, along with the Cream Cheese. To make sure that it set properly, I did add in melted chocolate to the recipe (which the original didn’t have), and it was delicious.

Using the melted chocolate (you can use Dark or Milk), made it just like a bounty bar in cheesecake form, and when the Bounty bits were added it just became next level. I also decided to use regular Digestives, and add in desiccated coconut, rather than chocolate Digestives so it wasn’t tooo much chocolate! If you have any questions, leave them below in the comments!

Bounty Cheesecake!

A Coconutty, Sweet and Delicious No-Bake Bounty Cheesecake that is guaranteed to satisfy anyones Coconut Cravings!
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Category: Dessert
Type: Cheesecake
Keyword: Bounty
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Coconut Biscuit Base

  • 275 g Digestives
  • 50 g Desiccated Coconut
  • 150 g Unsalted Butter (melted)

Cheesecake Filling

  • 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


  • Blitz the Digestives Biscuits and the Desiccated Coconut in a Food Processor until smooth. 
  • Add in your melted Butter, and blitz again till combined. 
  • Press into the bottom of a Deep 8"/20cm Springform Cake tin, and refrigerate whilst you do the rest. 
  • Melt your Dark Chocolate carefully, and leave to cool for a couple of minutes so its not piping hot. 
  • In a large bowl, add your Cream Cheese and Icing Sugar and whisk till smooth.
  • Add in the chilled Coconut Cream,and then whisk again till smooth. 
  • 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.
  • Once thick, fold through your chopped Bounty bars, and spread the mixture on top of the Biscuit Base.
  • Chill the cheesecake in the fridge for at least 5-6 hours, or overnight. 
  • Once chilled, decorate! I drizzled over some Melted chocolate, added on some chopped up Bounty Bits, and sprinkled on some Desiccated Coconut! 


  • This recipe will last for 3 days once made, in the fridge.
  • I used Dark Chocolate, but you can easily use Milk Chocolate inside
  • The bounty bars on the inside of the cheesecake are optional, but tasty. 
  • I use Sainburys Coconut Cream, but most supermarkets sell it in the Thai section. 
  • For the Original Recipe use the following ingredients:
    • Biscuit Base - 300g Chocolate Digestives, 115g Butter, Melted
    • Cheesecake Filling - 500g Full-Fat Cream Cheese, 100g Icing Sugar, 1/2tsp Vanilla Extract, 200g Bounty Spread, 150ml Double Cream and 5x57g Bounty Bars, chopped
    • For the Base - Blitz the biscuits and butter together and press down. 
    • For the Filling - whisk together the Cream Cheese, Sugar, Vanilla, and Bounty spread. Add in the Double Cream and whisk again till thick. Fold through Bounty Bars


Find my other Cheesecake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Lynn on June 17, 2024 at 2:51 pm

    5 stars
    Hi Jane

    Can you use coconut extract for this recipe?

  2. Ursula McAuslan on February 28, 2024 at 7:52 am

    HI Jane
    Wanting to make a GF version of this, would I add more butter to the base?

  3. Marie Hale on October 10, 2022 at 7:38 am


    Would it be possible to use Nice biscuits instead of digestives?

    Thank you

    • Jane's Patisserie on October 13, 2022 at 3:10 pm

      Hiya! Yes absolutely, but I would decrease the butter by 1/3! Hope this helps! x

  4. Kathy Gardiner on October 1, 2021 at 11:01 am

    Hi I can only see 250ml of coconut cream in Sainsbury’s but recipe says grams?
    Thank you

  5. Sophie on September 20, 2021 at 10:42 pm

    I usually struggle with the recipes where you add the cream to the mix and then whip so usually whip the cream first and fold it in. What would you suggest for this recipe? Does coconut cream cream ‘whip’ like double cream so I could do that first then fold in? I think my trouble is that I usually overwhip when I do it all together :/
    Thanks x

  6. Mia Kinnest on August 2, 2021 at 11:49 am

    Hi Jane, we have KTC pure creamed coconut so to make the coconut cream that it states in your recipe, shall we use the instructions on the packet that it’s given us? (450ml of boiling water mixed into the creamed coconut)

  7. Rahima on May 6, 2021 at 10:59 am

    Hi Jane

    How would i turn these into 12 mini cheesecakes. Would i reduce by half?


  8. Lizzie on April 27, 2021 at 10:23 pm

    Hi Jane I love all your recipes and want to make a cheesecake this weekend! I was wondering if you have a recipe for a 8inch cheesecake that uses chocolate chip cookies to create a base – or if you think it’s suitable for me to blitz some chocolate chip cookies and mix with butter to make a suitable base. I have lots of Maryland cookies basically that I’m trying to use my imagination with 😁 any help you can give would be great!
    Thank you, Lizzie

    • Jane's Patisserie on April 29, 2021 at 10:23 am

      Ahh yay!! Yes you can – but those cookies would need like 2/3 of the butter xx

  9. samantha Tunmore on April 26, 2021 at 12:09 pm

    I can’t seem to find coconut cream anywhere what else can I use please?

    • Jane's Patisserie on April 26, 2021 at 1:10 pm

      Hey, it’s available in the supermarkets in the world cuisine aisles, x

  10. Lisa Nicholls on December 5, 2020 at 7:17 pm

    Just made this. My partner spent the evening licking the spoon.
    Do you think this could be frozen in an airtight container?

  11. Glen Allen on November 7, 2020 at 10:06 pm

    4 stars
    Hi Jane,

    Can I use my stand mixer instead of electric hand mixer?

  12. Harvinder on September 26, 2020 at 11:20 pm

    5 stars
    Hi Jane, have you got a bounty recipe for cookies??

    • Jane's Patisserie on September 27, 2020 at 9:37 am

      Not at the moment, but I shall definitely add it to my list!!

  13. Chloe on September 24, 2020 at 10:46 pm

    Hi Jane, is it possible to not use chocolate for the filling so that it’s just a sort of coconut cheesecake instead of chocolate cheesecake? Hope that makes sense!

    • Jane's Patisserie on September 25, 2020 at 5:29 pm

      It’s worth a try, but the chocolate does help it set! x

    • Louise Denton on August 6, 2021 at 7:55 pm

      Hi Chloe. I came here to ask this.. did you try it without chocolate? Did it work?

      Thanks 🙂

  14. Jane Goode on July 14, 2020 at 8:48 am

    Hi Jane,
    I was wondering if I could half the recipe and use dark chocolate bounty instead?

    • Jane's Patisserie on July 14, 2020 at 5:26 pm

      Half a cheesecake makes about a 6″ cheesecake – and yes dark bounty would be great!

  15. Lauren on July 7, 2020 at 9:23 am

    Hi, I’m wanting to make this but am struggling to find the coconut cream. Is it tinned? I’ve purchased a solid block of cream coconut but this needs mixing with boiling water. Am I able to use that or do I need the tinned one? Thanks.

    • Jane's Patisserie on July 7, 2020 at 4:41 pm

      The coconut cream I buy is in cardboard packaging – but different brands vary! I’m not sure how it will work if you add in water xx

  16. Annie whitton on June 16, 2020 at 1:42 pm

    Hi Jane, thanks so much for another fab recipe. Mine was much much paler than yours though. I used majority dark chocolate and just 40g milk to make up the full 200g so can’t imagine it’s enough to make such a difference in colour. Any thoughts on what might have affected this? It doesn’t affect the taste of course but yours looks better darker!


    • Jane's Patisserie on June 16, 2020 at 9:26 pm

      Hey! Ahh thank you! I use 70% or darker chocolate – I can’t remember what brand I used for this but it was probably callebaut as I bulk buy for my baking! x

  17. Chloe on May 21, 2020 at 8:50 pm

    Hi Jane! I’m making this for my sons 8th birthday this weekend but have only got 160ml of coconut cream – can I sub the rest with normal double cream? Thank you.

    • Jane's Patisserie on May 22, 2020 at 8:05 pm

      I haven’t tried mixing the two, but I don’t see why not!! x

  18. Andrea on May 6, 2020 at 8:06 pm

    5 stars
    Absolutely delicious. First made it for my Mum’s birthday as she loves Bounty, and it was a hit.
    Since then I’ve made one for a friend, and one for my husband and myself too. I was not familiar with coconut cream before so I was a bit wary of it but it’s actually fine, easy to work with. The result is a gorgeous coconutty flavour. Thank you for this recipe Jane, it’s definitely a keeper!

  19. Paula Brewis on June 30, 2019 at 7:19 pm

    5 stars
    Having not used coconut cream previously, except in curries, I was a little apprehensive about this possibly being a bit sickly, combined with chocolate, but it really isn’t. I ate a slab that was probably about the equivalent of 3 portions and didn’t feel sick at all 😂. This is so easy to make and it’s absolutely delicious. The family absolutely loved this and I’ll definitely make again!

  20. Myra on August 14, 2018 at 11:59 pm

    Hi Jane, loving your recipes! is the cheesecake suitable for freezing? X

    • Jane's Patisserie on August 15, 2018 at 9:22 am

      I believe so, but I have never tried it with this one, and the bounty spread thats in it! x

  21. Donna Lee on May 30, 2018 at 4:42 pm

    Hi, Jane.
    I’ve bought all of the ingredients to make your bounty cheesecake. I have made it before, but I’m unable to buy Bounty spread as it’s no longer available to buy at Asda, Tesco or Sainsbury’s. Is there a substitute? Or can it just be left out?
    Many thanks
    Donna x

    • Donna Lee on May 30, 2018 at 7:46 pm

      Me again! I’ve just read that using 300ml cream, and 75gram desiccated coconunt instead of the Bounty spread can be used xx

  22. Clare on March 31, 2018 at 8:58 am

    Hi Jane
    Thank you for the recipe I have made it just looks like the picture need to eat it yet but it looks good .

  23. RB on March 30, 2018 at 1:56 pm

    Hi Jane
    With all your no bake cheesecake recipes is it ok to make the filling half the size and will it still set?

    • Jane's Patisserie on March 30, 2018 at 7:23 pm

      Yeah it should set fine with less mixture, as long as everything is still full fat! x

  24. Anna on August 1, 2017 at 3:13 pm

    Hi! Great blog, congratulations! I’ve discovered it way too late. I’m just about to make this beauty. Have you used milk or dark chocolate digestives here? also which chocolate have you used for decoration. I know it probably doesn’t matter too much but I trust your taste buds x

    • Jane's Patisserie on August 1, 2017 at 8:14 pm

      I used dark chocolate digestives, and I can’t remember which brand of chocolate to be honest haha, I use any! x

  25. Janica on June 4, 2017 at 12:07 am

    When you say the double cream starts to ticken, do you mean i should stop mixing at soft peaks?


    • Jane's Patisserie on June 4, 2017 at 8:03 am

      You ideally want it as thick as you can – thicker than soft peaks otherwise it would stay too soft. Judge it as you go really!

  26. daria on September 12, 2016 at 8:43 am

    How do you get the cheesecake off the the cake tin base?

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