Easter Chocolate Cheesecake with Coconut Ganache

Gluten-free cheesecakes made with dark chocolate and decorated with a sweet white chocolate and coconut ganache. NO BAKING needed, just chill it in the fridge for a few hours!

Recently on the internet there has been plenty of Easter cheesecake recipes, one in particular got my attention. A food blogger I follow and personally admire a lot, published her recipe. Her cheesecake looked SO BEAUTIFUL and was so nicely decorated. What I liked even more about her recipe was that it didn’t need to be baked. Save energy = save the planet, I AM HOOKED!

Using Dolci Senza Burro‘s recipe as my jumping stone, I have then modified it to make it Gluten-Free and with products easy to find in China.

Here is my version. Hope you like it and HAPPY EASTER to you all!

Ingredients (26 cm springform pan):

for the base

  • 300 g wholegrain GF cookies
  • 100 g butter or coconut oil, melted

for the cheesecake

  • 500 g cream cheese
  • 250 ml whipping cream
  • 140 g sugar
  • 5 g gelatine sheets
  • 200 g dark chocolate

for the ganache

  • 100 g white chocolate
  • 120 coconut milk (full fat)
  • 1/2 c shredded coconut
  • + small chocolate eggs for decoration

In a food processor pulse cookies until turned into dust, add the melted coconut oil or butter and stir until all combined.

Press the mixture into your spring form cake to make an even base. Refrigerate for 30 min to 1h while you make the filling.

Soak in water the gelatin sheets. Melt the chocolate.
In a bowl of your stand mixer whip up the cream with the sugar. Slowly add in the cream cheese while stirring on low.

Dissolve the gelatine sheets into a little of hot water, add that + the melted chocolate to the cream, stirring gently with a spatula.

Spread the cream on the cookie base and refrigerate for 3 hours.

For the ganache, we will need white chocolate

heat up the milk, remove from the heat and add in chopped white chocolate. Stir until chocolate is completely melted. Add in the shredded coconut and stir. Let the cream cool down

Then spread it right in the centre of your cheesecake, leaving a little bit of an edge. Decorate with mini chocolate eggs.

Gently remove it from the pan and keep it refrigerated until ready to serve.

Happy Easter and lots of LOVE!


About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.