No Bake Chocolate Coconut Cheesecake | Nestlé Recipes

Difficulty Easy

Portions: 12

Total 131 min

Utensils

Plastic Storage Bag

Rolling pin

Round cake pan

Bowl

Mixer

Handmixer

Refrigerator

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

INFORMACIÓN NUTRICIONAL
467.4 kcal = 1,954kj /per portion

Carbohydrates	37.3 g
Energy	467.4 kcal
Fats	34 g
Fiber	0 g
Protein	4.7 g
Saturated Fats	20.3 g
Sodium	464.1 mg
Sugars	23.6 g

What do you want to do with this recipe?

Share