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:
- 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:
- Whip the heavy cream with an electric mixer over high-speed until medium peaks have formed, set aside.
- 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.
- Transfer filling to prepared pan. Use a spatula to spread smooth. Press toasted coconut on top and refrigerate until firm, about 4 hours.