No-bake coconut-blueberry cheesecake

No-bake coconut-blueberry cheesecake

Based on 9 ratings
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Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
80 min

Ingredients

2Servings
MetricImperial
4
Oreo cookies
tbsp
coconut oil
tsp
salt
66⅔ g
coconut yogurt
50 g
coconut cream
25 ml
coconut milk
g
agar-agar
25 g
jam sugar
50 g
blueberries

Utensils

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

Nutrition per serving

Cal320
Fat19 g
Protein4 g
Carb37 g
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  • 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.
    • 4 Oreo cookies
    • tbsp coconut oil
    • 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.
    • 50 g coconut cream
    • g agar-agar
    • 25 ml coconut milk
    • 66⅔ 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!
    • 50 g blueberries
    • 25 g jam 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!

  • Enjoy your meal!

    No-bake coconut-blueberry cheesecake

How-To Videos

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how-to-measure

How to measure

how-to-crumble-cookies-neatly

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how-to-whip-cream

How to whip cream

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