Tuesday, 14 October 2014

Coconut and Chocolate Cheesecake

Marvellous, creamy, baked cheesecake packed with flavours I love the most – coconut and chocolate. Lovely combination of smooth cheesecake covered with a blanket of rich, dark, chocolate mousse. The cake isn’t complicated but you will need to spend some time to build this lovely multi layered masterpiece :)

Ingredients (makes about 16 pieces):

Chocolate base: 
  • 200 g ground almonds  
  • 20 g cocoa  
  • 3 tbsp. powdered xylitol
  • 1 tsp. baking soda  
  • 2 tbsp. coconut oil (melted)  
  • 2 eggs  


  • 250g cream cheese  
  • 250g mascarpone  
  • 3 eggs  
  • 3 tbsp. ground almond  
  • 125 ml whipping cream  
  • 125 ml coconut cream  
  • 150 g powdered xylitol (or any other sweetener of your choice)  
  • 50 g desiccated coconut  
  • 1 tbsp. coconut essence (or coconut liquor)  

Chocolate mousse:   

  • 150g dark chocolate (I used tesco 74% cocoa)  
  • 350 ml whipping cream  
  • 1 tbsp. coconut essence  


Chocolate base: 

  • Preheat oven to 180 C and line a spring form tin with baking paper (only the bottom) 
  • Mix all dry ingredients. Slightly beat the eggs with a fork and add to the dry ingredients together with melted coconut oil. Mix well and put in a fridge for 30 minutes. Press evenly into the tin and bake for about 15 minutes. Set aside to cool down a bit.  

  • Preheat oven to 160C and place a big tray with boiling water at the bottom of your oven. We will make a simple version of baking in a water bath :)
  • Place all ingredients for a cheesecake layer in a large bowl and mix with electric mixer for couple of minutes (not too long so the mixture won’t get too airy). 
  • Pour the mixture on a chocolate base and place on a shelf above tray with hot water. Bake for about 60 minutes. It should look set and firm (baking time may depends on your oven and can be a bit longer than 60 min). Set aside to cool down and refrigerate.  

Chocolate mousse:   
  • That’s the most time consuming part of the cake. It’s very easy but the mixture needs at least 4 hours in the fridge. Place whipping cream in a saucepan and warm it up (but do not bring it to boil). 
  • Take off the heat and add chocolate broken into little pieces. Stir well until you get nice, smooth chocolate mixture.  
  • Add liquor or coconut essence. Set aside to cool down and put in the fridge for about 4 hours.  
  • When the mixture is firmly set take it out of the fridge and using electric mixer beat the cream for couple of minutes to get a thick cream (as if you were making a whipped cream). 
  • Spread the mouse on top of cheese layer and place the cake in the fridge for couple of hours. Decorate with desiccated coconut and enjoy :) 


Whole cake
1 slice (1/16 of the cake)


  1. I'm making this tonight to have with my family on Christmas Eve!

    1. Let me know how you liked it :) Merry Christmas!