No-Bake Coconut and Chocolate Cheesecake

No-Bake Coconut and Chocolate Cheesecake

Course Desserts and drinks


  • 9 oz Iberia Galletas Maria cookies
  • 8 oz butter
  • 24 oz  Cream cheese
  • 12 oz  unsweetened fresh cream
  • 1/2  can Iberia organic coconut milk
  • 9 oz  ground coconut
  • 1 oz  gelatin sheets
  • 7 oz  dark chocolate
  • 14 oz  Iberia turbinado cane sugar
  • Cake pan or spring pan with removable bottom


  • Finely crush all of the Iberia Galletas Maria Cookies in a bowl. Melt 7 oz of butter and pour it inside the bowl with the cookies.
    Wrap the bottom of your cake mold with baking paper and with the remaing 1 oz of butter grease the whole interior of the cake mold.
    Mix well the cookies with the butter, then spread it on the bottom of the cake mold, pressing to obtain a firm texture. Then put the cake mold in the fridge for 30 minutes.
    Pour 12 oz of fresh cream in a large bowl, and start whipping it, when the cream is whipped, put it in the fridge as well.
    In another bowl mix 24 oz of cream cheese with 7 oz of ground coconut and 7 oz of Iberia Coconut Milk, add 14 oz of sugar and mix it together.
    In a small bowl put 1 oz of gelatin sheets and add 4 tbsp of hot water, and when the gelatin dissolves, pour it inside the cream cheese yogurt.
    Add the cream cheese with the whipped cream that we put in the fridge and mix gently from the bottom to top to keep the air together inside the whipped cream.
    Take the cake mold from the fridge and pour the mix we made inside, all over the cookies.
    Melt all of the Chocolate and pour it on top of our cheesecake, then sprinkle with 2 oz of ground coconut and put back in the fridge for 3 hours.
    Ready to be served!


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