Lemon Coconut Cheesecake
Lemon Coconut Cheesecake is a refreshing no-bake dessert with a tangy lemon zest, creamy filling, and crunchy cookie base, topped with rich chocolate ganache and toasted peanuts. Perfect for any occasion!
The Lemon Coconut Cheesecake is a refreshing and indulgent dessert that combines the tangy zest of lemon with the tropical sweetness of coconut. The rich cream cheese filling is perfectly balanced with a crunchy cookie base, while the chocolate ganache layer adds a decadent touch. Topped with toasted peanuts for added texture and flavor, this no-bake cheesecake is a delightful treat for any occasion. Easy to make and visually stunning, it’s sure to impress your guests and satisfy your sweet cravings.
Ingredients
- 200 g cookies
- 40 g coconut flakes
- 100 g butter
- Zest of 1 lemon
- 400 g soft cream cheese
- 10 g vanilla sugar
- 70 g powdered sugar
- 570 g cream with 33% fat content
- 100 g dark chocolate
- 80 g peanuts
Nutritional Information
- Calories: 420
- Protein: 7g
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 80mg
- Carbohydrates: 32g
- Fiber: 2g
- Sugar: 18g
- Sodium: 150mg
Directions
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Crush 200 g cookies using an electric mixer. Add 40 g coconut flakes, 100 g melted butter, and the grated zest of 1 lemon. Mix the ingredients well. Pour the mixture into a cake mold and press it down evenly with a spoon. Place the mold in the refrigerator to cool.
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In a bowl, combine 400 g soft cream cheese, 10 g vanilla sugar, 70 g powdered sugar, and 450 g cream with 33% fat content. Beat the mixture using an electric mixer until smooth and fluffy. Pour this mixture over the cooled cookie base in the cake mold. Cover the mold with cling film and refrigerate for 2-3 hours until set.
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Chop 100 g dark chocolate and place it in a bowl. Heat 120 g cream with 33% fat content in a saucepan until it just begins to simmer. Pour the hot cream over the chocolate and stir until smooth and melted. Pour the melted chocolate ganache over the cream cheese layer in the cake mold. Refrigerate for 10-15 minutes to set.
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Toast 80 g peanuts in a frying pan over medium heat until golden brown. Allow them to cool slightly, then chop them finely. Remove the cake from the mold and press the chopped peanuts onto the sides of the cake. Sprinkle any remaining peanuts on top for decoration.
