Here comes a very out-of-the-box cheesecake. It has a crispy Oreo crust and creamy chocolate filling. But the star of the recipe is the topping, a mix of coconut and walnuts that is to die for.
I usually prefer no-bake cheesecakes for how light they are. However, this one is quite intense, with a strong dark chocolate flavor. It is not for the faint of heart! It is perfect for those who want to try something new and truly love chocolate.
Chocolate, Oreo and Coconut Cheesecake
an explosion of flavors and textures
Ingredients
For the oreo crust:
- 250 g oreo cookies
- 60 g unsalted butter
For the chocolate cheesecake:
- 500 g cream cheese
- 80 g light brown sugar
- 80 g white sugar
- 300 g dark chocolate
- 1 tsp vanilla essence
- 1 tsp instant coffee
- 1 tbsp cocoa powder
- 250 ml heavy cream
For the coconut topping:
- 80 g light brown sugar
- 120 ml milk
- 70 g unsalted butter (melted)
- 1 tsp vanilla essence
- 1/2 tsp table salt
- 2 egg yolks
- 170 g shredded coconut
- 50 g pecans
- cocoa powder
Instructions
For the oreo crust:
- In a food processor, blitz the cookies into a powder.
- Melt the butter in the microwave.
- Add the butter to the crushed cookies and mix with a fork until you have a mixture that resembles wet sand.
- Spread this mixture in a springform pan of about 20 cm in diameter. Use the back of a spoon to smoothen it over evenly.
- Place the cake pan in the fridge while you prepare the cheesecake.
For the chocolate cheesecake:
- In a bowl, melt the chocolate in the microwave.
- Add the vanilla and coffee, mix well.
- Beat the heavy cream to soft peaks. Store in the fridge.
- Next beat cream cheese with the sugars and cocoa powder for about 5 minutes.
- Slowly pour in the cooled melted chocolate until it is fully incorporated.
- Lastly, fold in the whipped cream carefully with a spatula. The cheesecake filling will be quite thick.
- Spread this filling on top of the cookie layer evenly.
For the coconut topping:
- In a pan, mix milk with sugar, butter, salt, and vanilla.
- Bring over medium heat until it stars to boil.
- Place the yolks in a bowl and slowly pour in the milk, mixing with a whisk during the process.
- Pour this mixture into a pan and bring over medium heat again. Stirring occasionally with a spatula, let it thicken a little.
- Remove from the heat, add the coconut, and mix. Let it cool down completely.
- Spread on top of the cheesecake.
- Finally, decorate with the chopped pecans and dust lightly with cocoa powder.
