Cherry Coconut Cheesecake with Chocolate Crackle Base
Prep:  30 minutes (plus 1.15hr setting time)
Serves:  12
Average: 4.7 (132 votes)
Difficulty:
Cuisine:
Saved:
Australian
286
Recipe by: Copha
This stunning Cherry Ripe inspired cheesecake with chocolate crackle base is a truly show stopping dessert. No baking required, this smooth and silky cherry-coconut cheesecake is great for special occasions like Christmas, New Year and Australia Day.
Credit: Whisk Media Group
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Play Video: Cherry Coconut Cheesecake with Chocolate Crackle Base
Cherry Coconut Cheesecake with Chocolate Crackle Base
Ingredients:
Chocolate crackle base
Cheesecake filling
Choc-cherry topping
No-bake Lemon and White Chocolate Crackle Cheesecake
No-bake Lemon and White Chocolate Crackle Cheesecake
Love a no-bake cheesecake? Check out this lemon version with a crunchy base!

Click here to get the recipe
Method:
Chocolate crackle base
  1. Grease and line the base and sides of 22cm spring form cake tin. In a large bowl, combine together the chocolate and Copha. Place bowl over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat
  2. Place the icing sugar, cocoa powder, rice bubbles and coconut in a large bowl, add the Copha mixture and mix to combine. Press into the base of the tin and put in the fridge to set for 10 minutes
Cheesecake filling
  1. Place cherries, sugar, water in a small saucepan over high heat. Bring to the boil and cook for 4 minutes, to soften. Remove from the heat and cool slightly for 5 minutes. Using a stick blender, blend until smooth
  2. Sprinkle over the gelatine and set aside for 5 minutes to dissolve. Mix until smooth. Set aside
  3. Place cream cheese in large bowl and using hand held beaters, beat for 4 minutes or until light and fluffy. Add the coconut cream and beat for 4 minutes, or until light and smooth. Strain the cherry mixture through a sieve and gradually add to the cream cheese mixture. Stir to combine. Pour over the base and put in the fridge to set for 1 hour
Choc-cherry topping
  1. In a medium heatproof bowl, combine together the chocolate and Copha. Place bowl over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat
  2. Half dip the cherries in the chocolate, place on baking paper and refrigerate for 2 minutes to set
  3. Remove cheesecake from tin and drizzle with chocolate mixture. Top with cherries to serve
Tips & Hints:
  • If fresh cherries are unavailable, you can substitute with frozen cherries. Simply thaw on baking paper before using
Create classic and new dessert treats with Copha Vegetable Shortening
Learn more here
 
Copha Vegetable Shortening
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Delightful
Anonymous
4 years 1 month ago
Wow what a wonderful cheesecake filling and the chocolate crackle base worked well with it too. Will make again.
Loved it
Tim
6 years 4 months ago
Everyone loved it. Thank you