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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
minutes
Cook Time:
15
minutes
minutes
Total Time:
30
minutes
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
Grams
-
Ounces
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