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No Bake Chocolate Coconut Cheesecake

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  • Total: 131min
    Preparation: 131min
  • Portions: 12.00
  • Difficulty: Easy

Utensils

  • Plastic Storage Bag
  • Rolling pin
  • Round cake pan
  • Bowl
  • Mixer
  • Handmixer
  • Refrigerator

Nutritional information 471kcal = 1,972kj /per portion

  • 471.38 Energy
  • 205.98 Milligrams Calcium
  • 4.91 Grams Protein
  • 0.90 Milligrams Iron
  • 37.26 Grams Carbohydrates
  • 24.04 Grams Sugars
  • 481.13 Milligrams Sodium
  • 34.63 Grams Fats
  • 20.68 Grams Saturated Fats

Ingredients

  • 340 Grams NESTLÉ® MILO Filled Cookies (10 packs of Milo Sandwich Cookies/ 20 milo cookies)
  • 1/2 Cup Butter
  • 1 1/4 Teaspoon Salt
  • 1 Pound Cream cheese (2 8oz packages, room temperature)
  • 1 can NESTLÉ® Cream
  • 2 Packages MAGGI® Coconut Milk Powder (25g) (or 1 50g pack)
  • 3/4 Cup Granulated Sugar
  • 1 Teaspoon Vanilla Essence (or Coconut Essence)
  • 2 Tablespoons Lemon Juice (or lime juice)
  • 6 ounces NESTLÉ® Toll House(since 1939) Semi-Sweet Morsels (1 cup Mini chocolate chips or 1 cup shredded coconut)

Instructions

    1. Place cookies into a sealed sandwich bag and crush using a rolling pin until resembles sand like texture.

    2. Pour cookies, butter and 1 teaspoon salt into a 9” pie dish. Gently mix and then press onto pie dish base, forming a crust.

    3. In medium mixing bowl, using hand mixer or whisk, stir cream cheese, Nestle Cream, Maggi Coconut Milk Powder, sugar, vanilla/coconut essence, remaining salt and lemon juice until smooth. Spoon over the pie crust. Chill for 2 hours.

    4. Top with chocolate chips or coconut. Serve chilled

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