Skip to content
Ingredients
Base:
- 200g chocolate biscuits (like Oreos or chocolate digestives), crushed
- 100g unsalted butter, melted
Coconut & Cherry Layer:
- 1 cup desiccated coconut
- 1 cup sweetened condensed milk
- 1 cup glacé cherries, chopped (drain if very wet)
Cheesecake Filling:
- 500g cream cheese, softened
- ¾ cup (150g) caster sugar
- 1 tsp vanilla extract
- 1 cup (240ml) thickened cream or sour cream
- 2 tsp gelatin powder + 3 tbsp water (optional for firmness)
Chocolate Ganache Topping:
- 200g dark chocolate, chopped
- 150ml thickened cream
Instructions
1. Prepare the Base
- Mix crushed biscuits with melted butter.
- Press into the base of a 9-inch springform pan.
- Chill for 30 minutes to set.
2. Make the Coconut & Cherry Layer
- Mix desiccated coconut, condensed milk, and chopped cherries until combined.
- Spread evenly over the biscuit base.
- Chill for 30 minutes.
3. Prepare the Cheesecake Filling
- If using gelatin: sprinkle over water, let bloom 5 minutes, then gently warm until dissolved.
- Beat cream cheese and sugar until smooth.
- Add vanilla and cream (or sour cream), and mix well.
- Stir in dissolved gelatin if using.
- Pour over the coconut cherry layer and smooth the top.
4. Chill
- Refrigerate for at least 4 hours or overnight until set.
5. Make Chocolate Ganache
- Heat cream until just boiling, pour over chopped chocolate.
- Let sit 2 minutes, then stir until smooth.
- Pour ganache over the cheesecake and chill until firm (about 1 hour).
Serving
- Remove the cheesecake from the pan carefully.
- Slice with a warm knife for clean cuts.
- Optional garnish: extra cherries or coconut flakes.
Tips
- Use fresh or frozen cherries if glacé cherries aren’t available—reduce sugar slightly.
- For extra texture, add chopped roasted nuts to the coconut layer.
- To make it vegan, substitute cream cheese and condensed milk with vegan versions.
