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RECIPE
11 INGREDIENTS9 STEPS3hr 45min

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!
Chocolate Cheesecake with Coconut Ganache Recipe | SideChef
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!
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
3hr 45min
Total Time
$2.06
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
10.5 oz
Whole Grain Gluten-Free Cookies
1/3 cup
Butter , melted
or Coconut Oil
1 cup
Whipping Cream
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
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Nutrition Per Serving

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CALORIES
919
FAT
68.1 g
PROTEIN
8.7 g
CARBS
70.8 g

Cooking Instructions

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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 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 Sheets (1 1/4 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 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 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) .
Step 9
Gently remove it from the pan and keep it refrigerated until ready to serve.
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Nutrition Per Serving
Calories
919
% Daily Value*
Fat
68.1 g
87%
Saturated Fat
41.7 g
208%
Trans Fat
1.2 g
--
Cholesterol
138.2 mg
46%
Carbohydrates
70.8 g
26%
Fiber
3.8 g
14%
Sugars
54.9 g
--
Protein
8.7 g
17%
Sodium
278.6 mg
12%
Vitamin D
0.5 µg
2%
Calcium
125.6 mg
10%
Iron
2.3 mg
13%
Potassium
294.1 mg
6%
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