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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.
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.
In the bowl of a stand mixer, whip together the
Whipping Cream (1 cup)
Granulated Sugar (2/3 cup)
. Slowly add in the
Cream Cheese (2 cups)
while stirring on low.
Gelatin Sheets (1 1/4 tsp)
Dark Chocolate (1 cup)
to the cream, stirring gently with a spatula.
Spread the cream on the cookie base and refrigerate for 3 hours.
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.
Add in the
Sweetened Shredded Coconut (1/2 cup)
and stir. Let the cream cool down.
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)
Gently remove it from the pan and keep it refrigerated until ready to serve.
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