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Chocolate Cheesecake with Coconut Ganache
Recipe

11 INGREDIENTS • 9 STEPS • 3HRS 45MINS

Chocolate Cheesecake with Coconut Ganache

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!
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Chocolate Cheesecake with Coconut Ganache
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
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!
3HRS 45MINS
Total Time
$2.83
Cost Per Serving
Ingredients
Servings
8
us / metric
Whole Grain Gluten-Free Cookies
10.5 oz
Whole Grain Gluten-Free Cookies
Butter
1/3 cup
Butter, melted
or Coconut Oil
Whipping Cream
1 cup
Whipping Cream
Cream Cheese
2 cups
Cream Cheese
Gelatin Sheet
1 tsp
Gelatin Sheet, soaked
Dark Chocolate
1 cup
White Chocolate
2/3 cup
White Chocolate, chopped
Sweetened Shredded Coconut
1/2 cup
Sweetened Shredded Coconut
Full-Fat Coconut Milk
1/2 cup
Full-Fat Coconut Milk
Cadbury Mini Easter Egg Candy
to taste
Cadbury Mini Easter Egg Candies
I used CADBURY® Easter Chocolate Candy Mini Eggs
Nutrition Per Serving
VIEW ALL
Calories
887
Fat
67.3 g
Protein
8.7 g
Carbs
64.5 g
Add to plan
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Chocolate Cheesecake with Coconut Ganache
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 4
Add the Gelatin Sheet (1 tsp) and Dark Chocolate (1 cup) to the cream, stirring gently with a spatula.
step 4 Add the Gelatin Sheet (1 tsp) and Dark Chocolate (1 cup) to the cream, stirring gently with a spatula.
step 5
Spread the cream on the cookie base and refrigerate for 3 hours.
step 5 Spread the cream on the cookie base and refrigerate for 3 hours.
step 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.
step 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.
step 7
Add in the Sweetened Shredded Coconut (1/2 cup) and stir. Let the cream cool down.
step 7 Add in the Sweetened Shredded Coconut (1/2 cup) and stir. Let the cream cool down.
step 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).
step 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).
step 9
Gently remove it from the pan and keep it refrigerated until ready to serve.
step 9 Gently remove it from the pan and keep it refrigerated until ready to serve.
Tags
view more tags
Gluten-Free
Shellfish-Free
Easter
No-Bake Dessert
Dessert
Spring
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