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
•
1/3
cup
Butter
, melted
or Coconut Oil
•
1
cup
Whipping Cream
•
2/3
cup
Granulated Sugar
•
2
cups
Cream Cheese
•
1 1/4
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® Easter Chocolate Candy Mini Eggs
Cooking Instructions
1.
In a food processor, pulse
Whole Grain Gluten-Free Cookies (10.5 oz)
until turned to dust, then add
Butter (1/3 cup)
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
Whipping Cream (1 cup)
and
Granulated Sugar (2/3 cup)
. Slowly add in the
Cream Cheese (2 cups)
while stirring on low.
4.
Add the
Gelatin Sheets (1 1/4 tsp)
and
Dark Chocolate (1 cup)
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® Easter Chocolate Candy Mini Eggs (to taste)
.
9.
Gently remove it from the pan and keep it refrigerated until ready to serve.
Nutrition Per Serving
CALORIES
919
FAT
68.1 g
PROTEIN
8.7 g
CARBS
70.8 g
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