No Bake Chocolate Coconut Cheesecake

Name: No Bake Chocolate Coconut Cheesecake
Prep time: 131 min
Total time: 131 min
Yield: 12.00 porciones
Ingredients: 340 Grams NESTLÉ® MILO Filled Cookies; 1/2 Cup Butter; 1 1/4 Teaspoon Salt; 1 Pound Cream cheese; 1 can NESTLÉ® Cream; 2 Packages MAGGI® Coconut Milk Powder (25g); 3/4 Cup Granulated Sugar; 1 Teaspoon Vanilla Essence; 2 Tablespoons Lemon Juice; 6 ounces NESTLÉ® Toll House(since 1939) Semi-Sweet Morsels

1 2 3 4 5

Evaluate the recipe

Mark as cooked

Congratulation!
Your recipe was added to the cooked recipes.

Help us to evaluate this recipe.

Mark as cooked

Congratulation!
Your recipe was added to the cooked recipes.

Help us to evaluate this recipe.

2 people already cooked this dish.
Total: 131min

Preparation: 131min
Portions: 12
Difficulty: Easy

Add to My Menu Plan

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

Place cookies into a sealed sandwich bag and crush using a rolling pin until resembles sand like texture.
Pour cookies, butter and 1 teaspoon salt into a 9” pie dish. Gently mix and then press onto pie dish base, forming a crust.
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.
Top with chocolate chips or coconut. Serve chilled