A silky No-Bake White Chocolate and Coconut Cheesecake topped with a sweet vanilla whipped cream, white chocolate curls and gold glitter ✨ A light and creamy pudding perfect for a summer tea party!
Earlier this month I was contacted by SPANA, a charity that provides free vet care for working animals around the world, to create a delicious cheesecake recipe for their annual summer campaign called World Tea Party.
SPANA for the working animals of the world
Many communities in less developed parts of the world, heavily rely on horses, mules, donkeys, camels and oxen for their workforce. When these animals become injured or fall ill, SPANA is there to look after them when their owners can’t afford to.
Not only do they provide free veterinary care but SPANA works hard to support the development of skilled veterinary services, whilst also helping working animal owners and local suppliers to play their part in improving welfare standards.
SPANA also offers educational programmes for children in farming communities to teach them the importance of being kind to animals, as well as, how to properly care for them.
SPANA contacted me to inspire their supporters to get baking! Their World Tea Party is taking place on the 9th July, if you would like to host your own cheesecake inspired tea party or theme of your choice then download your own world tea party pack. Raisng money for these hard working animals is not limited to the 9th July, whenever you decide to host your own tea party remeber to take photos and post them on social media with the hashtag #worldteaparty and tag SPANA.
I thought I would make a delicious no-bake white chocolate and coconut cheesecake recipe that requires little to no skill but will help to raise funds for such a fantastic cause. You will need to chill one can of full fat coconut milk in the fridge over night before you start making this cheesecake, you will also need one lined 6 inch loose bottom tin, a piping bag and large star nozzle.
- 200 grams of digestive biscuits
- 90 grams of unsalted butter, melted
- 400 grams of soft cheese, room temperature
- 200 grams of white chocolate, melted
- 50 grams of icing sugar
- 1 tsp vanilla
- 1 can (400ml) of full fat coconut milk, chilled in fridge overnight
- 150 ml of double cream, chilled
- 1/2 tsp vanilla
- 2 tbsp icing sugar
- 50 gram bar of white chocolate, optional
- gold glitter, optional
- gold crunch sprinkles, optional
Step 1: Place the digestives into a large mixing bowl, using the end of a rolling pin bash the biscuits into a fine crumb. Mix in the melted butter, when completely combined tip the buttery biscuit mix into your lined tin. Use the back of a soup spoon to press the biscuits down.
Step 2: Place the icing sugar, soft/cream cheese and vanilla into your mixer, mix on a medium low speed until thoroughly combined. Next, remove the bowl from your mixer and add the melted white chocolate, mix in quickly using a spatula. Remove the coconut milk from the fridge, DO NOT SHAKE, scoop out the coconut cream, that has seperated to the top of the can, into the mixing bowl. *Do not use the coconut water that has seperated to the bottom of the can.* Place the bowl back on the mixer and whisk until thick.
Step 3: Remove the tin from the fridge and pour the coconut and white chocolate cheesecake mixture in. Level out using a spatula, then place it back in the fridge over night.
Step 4: Once the cheesecake has set remove it from the tin and place on a plate and return it to the fridge. To make the whipped cream topping, place the chilled double cream, icing sugar and vanilla into your mixer. Using the whisk attachment whip until thick enough to pipe. Scoop it into a piping bag with a large star nozzle. Pipe large stars around the top off the cheesecake. Grate some white chocolate for the centre, dust with gold glitter and sprinkle with some gold crunch.
I hope you enjoy this delicious cheesecake. If you want to keep up to date with what I’m making then follow me on: