| 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 |
-
Total
131 -
difficulty
Easy
No Bake Chocolate Coconut Cheesecake
Utensils
-
Bowl
-
Mixer
-
Handmixer
-
Plastic Storage Bag
-
Refrigerator
-
Round cake pan
-
Rolling pin
Ingredients
Portions: 12
- 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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