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No-Bake Bounty Cheesecake!

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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!
5 from 2 votes
Print Pin Rate
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

Ingredients

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)

Decoration

  • 50 g Melted Chocolate
  • 50-100 g Bounty Bars (chopped)
  • 25 g Desiccated Coconut

Instructions

  • 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! 

Notes

  • 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
Nutrition Facts
Bounty Cheesecake!
Amount Per Serving
Calories 502 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 29g181%
Cholesterol 73mg24%
Sodium 251mg11%
Potassium 324mg9%
Carbohydrates 40g13%
Fiber 4g17%
Sugar 23g26%
Protein 6g12%
Vitamin A 880IU18%
Vitamin C 0.6mg1%
Calcium 66mg7%
Iron 3.8mg21%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Cheesecake Recipes on my Recipes Page!

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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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

21 Comments

  • Lauren
    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.

    Reply
    • Jane's Patisserie
      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

  • Annie whitton
    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!

    Annie

    Reply
    • Jane's Patisserie
      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

  • Chloe
    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.

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

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

  • Andrea
    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!

    Reply
  • Paula Brewis
    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!

    Reply
  • Myra
    August 14, 2018 at 11:59 pm

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

    Reply
    • Jane's Patisserie
      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

  • Donna Lee
    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

    Reply
    • Donna Lee
      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

  • Clare
    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 .
    Clare

    Reply
  • RB
    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?

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

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

  • Anna
    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

    Reply
    • Jane's Patisserie
      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

  • Janica
    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?

    Thanks

    Reply
    • Jane's Patisserie
      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!

  • daria
    September 12, 2016 at 8:43 am

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

    Reply

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