Niki’s Creamy Coconut Cheesecake

Another sweet treat for you and your guests this Christmas! Hope you give it a go. Remember to tag me in your creations, I would love to see them! 🥰🙏🏻👩🏻‍🍳

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Ingredients:

For the raw coconut cheesecake base:

50g of ginger biscuits, bashed
A small handful of dedicated coconut
80g of raw cacao butter, melted
40g of biscoff biscuits, bashed
3 tablespoons of water
3 tablespoons of maple syrup

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For the coconut cheesecake filling:

300g of cashews, soaked overnight
150ml of water
4 tablespoons of maple syrup
200ml of coconut oil, melted

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For decoration:

100g of good quality 70% dark chocolate, melted
Extra desiccated coconut

❄️🥥 Method:

1. Start off by making your base. Simply mix all the ingredients by hand until well incorporated. Add a little water if it’s too thick.

2. Spread out into a loaf tin which has been lined with greaseproof paper. Place in the fridge to firm up whilst you make your coconut cheesecake filling.

3. In a high-speed blender, whizz up the cashews, water and maple. The consistency should be thick but not too thick so add a little more water if needed. If it’s nice and sauce like in consistency, add the coconut oil and blitz again.

4. Bring out the base from the fridge and pour over your cheesecake filling. Place in the freezer overnight to fully set.

5. Once it’s ready to serve, make sure you take it out of the freezer 1 hour before. Slice up and drizzle with melted dark chocolate and extra desiccated coconut, mmm!

Enjoy! 🎅🏻🥥❄️🎅🏻🥥❄️🎅🏻🥥❄️

Niki Beh BSc MSc

Founder of nikibakes
www.nikibakes.uk