Coconut and White Chocolate Cookie Mix Cheesecake
I love summer flavours and summer baking so this recipe using our coconut and white chocolate cookie baking mix really hits the spot!
My daughters are always asking to bake, and giving them our baking mixes is an easy way to keep the mess to a minimum. Not to be outdone, they love to improvise and add their own twists on my recipes. This white chocolate and coconut cheesecake was easy to do, deliciously summery and packed with coconut flavour. We served it up to Grandparents in the garden who we hadn’t seen over the lockdown, and they loved it.
For this delicious cheesecake you will need:
450g Cream Cheese
300ml Double Cream
100g White Chocolate – melted
150g Dessicated Coconut – toasted
1 tsp Vanilla Extract
To make this delicious summer baking recipe, simply follow the instructions on the card included in the coconut and white chocolate cookie mix, but instead of forming into balls and baking as cookies, place the whole dough into the bottom of a spring form baking tin and spread out as one large cookie, and bake for the specified time.
Once baked and cooled, mix the double cream, cream cheese, toasted dessicated coconut, and vanilla extract together and spread over the top of the giant cookie in the spring form tin.
Place in the fridge to set for a couple of hours, and when ready to serve, remove the side of the baking tin. Whisk double cream until it holds stiff peaks. Pop it all into a piping bag and pipe swirls over the top of the cheesecake.
The picture attached is as decorated by my 6 year old daughter, who had a great time decorating and piping the double cream onto the top…Almost as much fun as the eating!