No-Bake Bounty Cheesecake!

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!

This recipe serves 10-12! 


Biscuit Base
– 300g Chocolate Digestives
– 115g Butter, Melted

Cheesecake Filling
– 2x280g Full-Fat Philadelphia Cream Cheese
– 100g Icing Sugar
– 1/2tsp Vanilla Bean Extract (optional)
– 200g Bounty Spread**
– 150ml Double/Heavy Cream
– 5x57g Bounty Bars, chopped

– Toasted Desiccated Coconut
– 2x57g Bounty Bars, chopped
– 50g Chocolate, melted



1) To Make the Biscuit Base – Blitz the biscuits in a food processor to a fine crumb then add in the melted butter – pulse a few times until it is combined well. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

2) For the Cheesecake Filling – With an electric mixer (I used my KitchenAid) Mix the Philadelphia, Icing Sugar, Bounty Spread & Vanilla together until smooth, it won’t take long – whilst whisking slowly, pour in the liquid double cream nd continue to whip until it is starting to thicken. (Don’t whip it too fast, I whisk it on level 6/10 on my kitchenaid maximum. Too fast and it may split.. better to be slightly under whipped than over whipped!)

3) Once its thick, fold through the chopped up bits of the bounty bars and spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.

4) To decorate the Cheesecake – Carefully remove the cheesecake from the tin, I use a thin metal spatula to lift it off the base – drizzle over some melted chocolate, sprinkle on some toasted desiccated coconut, and the extra bounty bar bits! Enjoy!


If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!


Tips and Ideas

I recommend using a 8″/20cm Deep Springform Tin in this recipe as its the perfect size!

As this recipe doesn’t use a chocolate to help it set you really MUST use Full-Fat cream cheese, otherwise it’ll be a sloppy mess.

**If you don’t have access to the Bounty Spread, or you would rather make things simpler, simply use 300ml of Double Cream instead of 150ml, and add 75g of Desiccated Coconut to the mix! If you want to use normal digestives on the base, use 150g of butter.

I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still – you’re more likely to get a better result for the longer you leave it  :) 

This Cheesecake will last covered in the fridge for 3 days!



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. 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

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

  2. 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 .

  3. 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

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