Gluten-free cheesecake made with dark chocolate and decorated with sweet white chocolate and coconut ganache. No baking needed, just chill it in the fridge for a few hours!
Total Time
3hr 45min
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
8
Ingredients
•
10.5
oz
Whole Grain Gluten-Free Cookies
•
3.5
oz
Butter
, melted
or Coconut Oil
•
1
cup
Kemps Heavy Whipping Cream
•
2/3
cup
Granulated Sugar
•
2
cups
Cream Cheese
•
1
tsp
Gelatin Sheets
, soaked
•
1
cup
Dark Chocolate
, melted
•
2/3
cup
White Chocolate
, chopped
•
1/2
cup
Sweetened Shredded Coconut
•
1/2
cup
Full-Fat Coconut Milk
•
to taste
Cadbury Mini Easter Egg Candies
Cooking Instructions
1.
In a food processor, pulse Whole Grain Gluten-Free Cookies (10.5 oz) until turned to dust, then add Butter (3.5 oz) and stir until all combined.
2.
Press the mixture into a 26-centimeter springform cake pan to make an even base. Refrigerate for 30 minutes to 1 hour while you make the filling.
3.
In the bowl of a stand mixer, whip together the Kemps Heavy Whipping Cream (1 cup) and Granulated Sugar (5 oz). Slowly add in the Cream Cheese (1.1 lb) while stirring on low.
4.
Add the Gelatin Sheets (1 tsp) and Dark Chocolate (7 oz) to the cream, stirring gently with a spatula.
5.
Spread the cream on the cookie base and refrigerate for 3 hours.
6.
Heat up the Full-Fat Coconut Milk (1/2 cup). Remove from the heat and add in White Chocolate (2/3 cup). Stir until chocolate is completely melted.
7.
Add in the Sweetened Shredded Coconut (1/2 cup) and stir. Let the cream cool down.
8.
Spread the cream right in the center of your cheesecake, leaving a little bit of an edge. Decorate with Cadbury Mini Easter Egg Candies (to taste).
9.
Gently remove it from the pan and keep it refrigerated until ready to serve.
Nutrition Per Serving
CALORIES
887
FAT
67.3 g
PROTEIN
8.7 g
CARBS
64.5 g
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