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No-bake coconut-blueberry cheesecake

Based on 5 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
80
min.
Resting

Ingredients

Servings:-12+
24 Oreo cookies
2 tbsp coconut oil
¼ tsp salt
400 g coconut yogurt
300 g coconut cream
150 ml coconut milk
15 g agar-agar
150 g gelling sugar
300 g blueberries
Metric
Imperial

Utensils

  • food processor
  • springform pan
  • bowl (large)
  • saucepan
  • rubber spatula
  • knife
  • pot (small)
  • cake platter

Nutrition per serving

Cal
320
Protein
4 g
Fat
19 g
Carb
37 g
  • Step 1/4

    Finely grind the Oreo cookies in a food processor. Add coconut oil and salt and mix to combine. Add the cookie crumb mixture to a springform pan and press down firmly into the bottom. Let sit in the fridge.
    • 24 Oreo cookies
    • 2 tbsp coconut oil
    • ¼ tsp salt
    • food processor
    • springform pan

    Finely grind the Oreo cookies in a food processor. Add coconut oil and salt and mix to combine. Add the cookie crumb mixture to a springform pan and press down firmly into the bottom. Let sit in the fridge.

  • Step 2/4

    In the meantime, whip coconut cream in a bowl and set aside. Add coconut milk and agar to a saucepan and bring to boil. Add the yoghurt to the agar mixture and stir. Add the mixture to the whipped coconut cream and fold in carefully.
    • 300 g coconut cream
    • 15 g agar-agar
    • 150 ml coconut milk
    • 400 g coconut yogurt
    • bowl (large)
    • saucepan
    • rubber spatula

    In the meantime, whip coconut cream in a bowl and set aside. Add coconut milk and agar to a saucepan and bring to boil. Add the yoghurt to the agar mixture and stir. Add the mixture to the whipped coconut cream and fold in carefully.

  • Step 3/4

    Spread the coconut mixture on top of Oreo cookie base and smooth it down. Transfer to the fridge and let sit for approx. 10 min. or until cooled down.

    Spread the coconut mixture on top of Oreo cookie base and smooth it down. Transfer to the fridge and let sit for approx. 10 min. or until cooled down.

  • Step 4/4

    In the meantime add blueberries and gelling sugar in a small pot and simmer for approx. 2 mins. until nice and bubbly. Take the springform out of the fridge again and spread the blueberry mixture on top of the coconut cream of the cake. Let sit in the fridge for at least 1 hour. before serving. Enjoy!
    • 300 g blueberries
    • 150 g gelling sugar
    • knife
    • pot (small)
    • cake platter

    In the meantime add blueberries and gelling sugar in a small pot and simmer for approx. 2 mins. until nice and bubbly. Take the springform out of the fridge again and spread the blueberry mixture on top of the coconut cream of the cake. Let sit in the fridge for at least 1 hour. before serving. Enjoy!