Immerse yourself in the refreshing flavors of this Coconut and White Chocolate Greek Yogurt Cheesecake, a delightful twist on traditional cheesecakes. This recipe eschews heavy cream and mascarpone for lighter alternatives like Greek yogurt and coconut, paired beautifully with the luxurious taste of white chocolate. It’s a must-try for anyone seeking a delicious and easy-to-make dessert that feels indulgent yet remains refreshingly light.
Why You’ll Love This:
This cheesecake stands out with its unique combination of coconut and white chocolate, offering a balance of tropical flavors and creamy sweetness. The use of Greek yogurt and coconut in the filling not only adds a fantastic texture and flavor but also makes it a lighter option compared to typical cheesecakes. The crust, made from digestive biscuits and coconut oil, provides a subtle crunch that perfectly complements the creamy filling.
Perfect Occasion:
This cheesecake is perfect for summer gatherings, tropical-themed parties, or as a luxurious finale to a dinner party. It’s also a great choice for holidays and celebrations, especially if you’re looking for something that is both sophisticated and not overly heavy.
Decoration Tips:
For a stunning presentation, top the cheesecake with a layer of shredded coconut or coconut flakes to enhance its tropical look. You can also garnish with white chocolate shavings or curls, and perhaps a few edible flowers or mint leaves for a pop of color.
Ingredients:
- Base:
- 200g digestive biscuits, crushed
- 70g coconut oil (or 85g butter, melted)
- Filling:
- 250g Philadelphia cream cheese (classic, light, or protein)
- 300g coconut Greek yogurt
- 40g sugar or erythritol
- 25g shredded coconut
- 8g gelatin
- 50g milk
- Ganache (Option 1):
- 110g white chocolate
- 10g milk
- Ganache (Option 2):
- 150g white chocolate
- 60g cream
Instructions:
- Base Preparation:
- Combine the crushed digestive biscuits with melted coconut oil or butter.
- Press the mixture into the bottom of an 18/20 cm springform pan lined with parchment paper.
- Refrigerate to set.
- Filling Preparation:
- In a mixing bowl, blend the Philadelphia cream cheese, coconut Greek yogurt, sugar, and shredded coconut.
- Soak the gelatin in cold water for 10 minutes.
- Heat the milk just to a boil, then dissolve the soaked gelatin in it.
- Gradually mix the gelatin mixture into the cream cheese mixture until smooth.
- Pour over the biscuit base and return to the refrigerator.
- Ganache Preparation:
- For Option 1, melt the white chocolate with milk and pour over the cheesecake.
- For Option 2, melt the white chocolate with cream for a richer ganache.
- Sprinkle extra shredded coconut on top.
- Chilling:
- Refrigerate the cheesecake for at least 2 hours or freeze for 45 minutes before serving.
Enjoy this exquisite Coconut and White Chocolate Greek Yogurt Cheesecake, a perfect blend of light, creamy textures and tropical flavors that will transport your taste buds to a delightful culinary paradise!
