Coconut and Berries Cheesecake

This delicious coconut and berries cheesecake has a nutty crust topped with creamy cheese and a coconut cream layer.

  • 1 hour
  • Servings: 6-8

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Coconut and Berries Cheesecake

This delicious coconut and berries cheesecake has a nutty crust topped with creamy cheese and a coconut cream layer.

Ingredients:

Base - 1 layer

  • Cookies + Almonds 130 gr
  • Butter 75 gr

Filling - 2 layer

  • Philadelphia Cheese 2 packages
  • Coconut Cream 65 gr
  • Sugar 65 gr
  • Vanilla extract ½ teaspoon
  • Eggs 2

Berry jelly - 3 layer

  • Berries 1 cup
  • Water 1 cup
  • Sugar 2 tablespoons
  • Gelatin 8 gr

Instructions:

Base - 1 layer

Grind to crumbs dry ingredients in a blender, add melted butter and grind it again. Lay out the sides and bottom of a baking dish.

Filling - 2 layer

Preheat oven to 180 degrees. Beat cream cheese, coconut cream, sugar and vanilla extract on medium speed until smooth. Add eggs one at a time, mix until smooth. Pour into baking dish over the base. Bake in the oven for 40 minutes. While baking, cook the top layer of berry jelly.

Berry jelly - 3 layer

  • Blend berries with water and sugar with blender, bring to a boil and add gelatin. Stir thoroughly until gelatin dissolves and bring to a boil. Turn off the heat and leave to cool while the base is cooking.
  • Remove the base from oven and cool slightly, pour the berry jelly on top. Allow to cool completely in the baking dish. Decorate the top layer with coconut and almond flakes, you can use fresh berries. Send in the refrigerator for at least 3 hours or overnight.
  • Enjoy!

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