This photo doesn't quite capture how decadent and moreish this deep no-bake bounty cheesecake is.
A buttery biscuit base topped with melted chocolate and a deep layer of creamy cheesecake filling. The filling is flavoured with coconut and chocolate, topped with more melted chocolate, slices of Mars Bounty and a sprinkling of white chocolate stars. Oh my!
It was just a quick photo before I dashed out the door. This particular cheesecake was destined for cake club. The last session of the Clandestine Cake Club in Dundee.
No, we haven't given up cake, but we have decided to go it alone and start our own club. Stuart (Cakeyboi), Becca (Becca Bakes) and myself have been running the Clandestine Cake Club in Dundee for three years now.
We've made some fantastic friends, eaten masses of cake and had terrific fun, but it's time for a change. We want to bake brownies, scones and bread and all manner of delicious bakes. Unfortunately the Clandestine Cake Club, while rather fabulous, has strict rules and only allow full size cakes.
Welcome to The Dundee Baking Club! Same fun bakers (hopefully a few new ones too), their eaters (yes we all bring eaters, there's a lot of cake), our much loved quiz, prizes and lots of baking chat.
So did my bakers enjoy the cheesecake? Oh yes!
Deep No-Bake Bounty Coconut Cheesecake
A luxurious creamy cheesecake with lots of chocolate and coconut. Easy to make and just pop it in the fridge to chill.
- 500g digestive biscuits (graham crackers)
- 100g butter
- 500g Philadelphia cream cheese
- 6 tbsp icing sugar
- 120g desiccated coconut
- 1 tsp vanilla extract
- 600ml double (heavy) cream
- 6 tbsp caster sugar
- 100g dark chocolate
- 3 Bounty bars, sliced
- 2 tsp white chocolate sprinkles (optional)
1. Spray a deep 20cm (7.5inch) cake tin with non-stick baking spray or line in baking paper. 2. Melt the butter in a small pan and in a large bowl, crush the biscuits to a fine crumb using the end of a rolling pin.3. Pour the melted butter into the biscuit crumb and mix well. Press firmly into the base of the cake tin and pop in the fridge.4. Whisk the soft cheese, icing sugar, coconut and vanilla together until soft. 5. Whisk the double cream and sugar together until thick, then fold in the soft cheese mixture. The mixture will thicken as you fold the cheese in.6. Melt the chocolate over a bain mare (a bowl sitting over a pan of gently simmering water), make sure the bottom of the bowl doesn't touch the water.7. Take the cake pan out of the fridge and drizzle a little of the chocolate across the base, then start adding the cheesecake mixture, drizzling a little chocolate between layers, but reserving some for the top decoration.8. Drizzle the remaining chocolate on top in a spiral, then finish off with slices of bounty and some sprinkles.9. Enjoy!
Yield: Serves 8-12
If you love cheesecakes, check out some of my favourites.
They're all simple to make.