No-Bake Coconut Chocolate Cheesecake

No-Bake Coconut Chocolate Cheesecake

Yield: 12
  • Prep Time: 30 minutes
  • Cooling Time: 4 hours
  • Total Time: 4 hours, 30 minutes

Ingredients: For the Crust:

  • 1 ½ cups packed finely chopped almonds
  • 4 tablespoons unsalted butter, melted

For the Filling:

  • 1 cup Bake Believe ® Semi-Sweet Baking Chips, melted
  • 1 cup heavy cream
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup shredded unsweet coconut
  • ½ cup plain Greek yogurt
  • 1/3 cup Swerve granulated sweetener
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract

For the Topping:

  • 1 cup unsweetened toasted coconut

Instructions: For the Crust:

  1. Stir together almonds and melted butter. Press mixture firmly in the bottom of a 10-inch spring form pan. Transfer to freezer while preparing filling.

For the Filling:

  1. Whip the heavy cream with an electric mixer over high-speed until medium peaks have formed, set aside.
  2. Combine melted chocolate, cream cheese, coconut, yogurt, Swerve sweetener, vanilla, and coconut extract into to a large mixing bowl. Beat with an electric mixer over medium speed until fully combined and smooth, about 2-3 minutes. Fold the whipped cream into the cream cheese mixture. Continue folding until smooth.
  3. Transfer filling to prepared pan. Use a spatula to spread smooth. Press toasted coconut on top and refrigerate until firm, about 4 hours.