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RECIPE
11 INGREDIENTS 9 STEPS 3hr 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!
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
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Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
3hr 45min
Total Time
$2.83
Cost Per Serving

Ingredients

Servings
8
US / METRIC
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
2/3 cup
White Chocolate , chopped
1/2 cup
Sweetened Shredded Coconut
1/2 cup
Full-Fat Coconut Milk
to taste
Easter Egg Candy
I used CADBURY® Easter Chocolate Candy Mini Eggs
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
887
FAT
67.3 g
PROTEIN
8.7 g
CARBS
64.5 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 Easter Egg Candy (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
887
% Daily Value*
Fat
67.3 g
86%
Saturated Fat
41.1 g
206%
Trans Fat
1.1 g
--
Cholesterol
137.1 mg
46%
Carbohydrates
64.5 g
23%
Fiber
3.8 g
14%
Sugars
48.6 g
--
Protein
8.7 g
17%
Sodium
262.6 mg
11%
Vitamin D
0.7 µg
3%
Calcium
154.8 mg
12%
Iron
2.3 mg
13%
Potassium
296.2 mg
6%
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