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Coconut Chocolate No-Bake Cheesecake

Kraft Memeber Recipe
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Makes: 12 mini cheesecakes Total Time: 2 hr 15 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • 1 package Jell-O No-Bake Cheesecake
  • 5 Tbsp. butter melted
  • 2 Tbsp. sugar
  • 1/2 cup milk chocolate chips
  • 1 Tbsp. butter
  • 1 1/2 cups coconut milk
  • 10oz./300g shredded coconut, divided
  • 12 baking cups
make it
Prepare the crust as directed on the package (with the 5 Tbsp. butter and 2 Tbsp. sugar). Distribute between the 12 baking cups, pressing on the bottom (is easier to line the baking cups in muffin pans).

Melt the milk chocolate with 1 Tbsp. butter (30 seconds on microwave on medium). Mix the butter and chocolate until completed melted. Set aside.

Mix the cheesecake powder with 1 1/2 cups of coconut milk. Beat with hand mixer for 3 minutes on medium speed. Take 2 Tbsp. of cheesecake mixture and add to the melted chocolate mixing well. Divide between the baking cups. Set aside.

On the cheesecake mixture, add the shredded coconut (leaving a little bit for garnishing), beating until well mixed. Add to the baking cups.

Put in freezer for 2 hours until firm. Garnish with remaining coconut flakes before serving.
You can add a few drops vanilla for extra flavor.

Put on refrigerator at least 30 minutes before serving.
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