Coconut Chocolate No-Bake Cheesecake - Kraft Recipes Top
Comida Kraft
Recipe Box

Coconut Chocolate No-Bake Cheesecake

Prep Time
Total Time


What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.

Special Equipment Needed


You can add a few drops vanilla for extra flavor. Put on refrigerator at least 30 minutes before serving.

Ratings & Reviews