Unbaked Coconut Cream Cheesecake


For crust:

  • 200g oat cookies, crushed finely
  • 100g melted butter
  • 2 tbsp honey


For the cheesecake:

  • 200g cream cheese, room temperature
  • ¾ cup icing sugar
  • 200ml Kara UHT Coconut Cream
  • 250ml whipped cream
  • 1 tsp vanilla extract


For garnishing:

  • dried coconut flakes
  • raspberry
  • blueberry
  • fig
  • mint leave


  1. In a medium bowl combine oat cookie crumbs, honey and melted butter.
  2. Press the mixture onto the bottom of a 10″ spring-form pan or pie dish, press the mixture as tight and firm as possible. Chill for 10 minutes in the fridge to set as crust.
  3. In a mixing bowl, whisk cream cheese on high speed until very creamy and smooth. Add icing sugar half cup at a time, mixing on low speed and then high speed until all the sugar is incorporated.
  4. Add vanilla extract and mix to combine.
  5. Fold in whipped cream and Kara UHT Coconut Cream into the mixture with spatula until combined.
  6. Pour mixture onto crust and smooth out the top as much as possible.
  7. Cover the pan with cling wrap and let the cheesecake set in the freezer for 2-4 hours before chilling in the fridge overnight.
  8. Garnish cheese cake with fruits before serving.

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