• Prep Time 50 minutes
  • Cook Time 5 minutes
  • Serving For 4-6 people
  • Difficulty Easy

Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Cookie Base:
  • 80g Cookies
  • 40g Anchor Unsalted Butter, melted
  • Cheesecake Filling:
  • 200g Anchor Cream Cheese
  • 50g Sugar
  • 50g Fernleaf Plain Yoghurt
  • 150g Coconut Puree
  • 6g Powder Gelatine
  • 100ml Anchor Whipping Cream
  • 20g Sugar
  • Topping:
  • 200g Desiccated Coconuts


    Making The Cookie Base:
  1. Place the cookie into a zip lock bag, use a rolling pin and crush the cookies.
  2. After crushing add in the melted butter. Then press it into the base of the cupcake mould.
  3. Cheesecake Filling:
  4. Use a rubber spatula and press against the cream cheese to clear away any lumps, then add in the sugar.
  5. Add in yoghurt and coconut puree and fold it in.
  6. Bloom the gelatine with 2 tablespoons of water, wait for 5 minutes and use a microwave to melt it.
  7. Whip the whipping cream with sugar until medium peaks, then add it to the mixture.
  8. Pour into the cupcake mould. Spread a layer of desiccated coconuts.
  9. Leave in the fridge to set for 3 hours.

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