Coconut no bake cheesecake with blackberries and violas

This is ideal dessert for coconut fans. The taste is very coconut-y by multiplication coconut ingredients. The texture is not smooth and creamy like others no-bake cheesecakes but thick and ‘hoarse’ because of shredded coconut and it is similar more to baked kind of cheesecake. To balance huge amount of coconut I made a thin layer of blackberry jelly and plenty of fresh black fruits on the top. The sides of cheesecake are decorated with violas which are edible flowers and add lots of charm however do not have bigger impact for the taste. Enjoy!


The cheesecake needs to be done the day before because has to spend the night in the fridge to become proper texture.

 spring pan ø 8 inch


Ingredients for the base:

  • 150 g tea biscuits
  • ¼ cup (60 g) butter, melted


  • 500 g cream cheese
  • 280 ml coco nut cream (I used 23% fat)
  • 1 cup shredded unsweetened coconut
  • 1 ¼ (200 g) cups icing sugar
  • 2 ½  tablespoons gelatine
  • 2 teaspoon coconut extract
  • Violas (flowers) – about 20 pieces (depending on size)

Blackberry jelly:

  • 200 g blackberries (fresh or frozen)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons gelatine


  • 170 g fresh blackberries
  • Violas (flowers) - optional


Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. If the biscuits are very flaky you need to add more butter. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Place to the fridge.

If you want to make the flowers decoration on the sides line with parchment paper also the sides of your pan (before adding cookie base). Wash flowers (without stems) and when still damp stick them to the paper on sides all around.

Blackberry jelly: place blackberries, sugar and lemon juice In a sauce pan and heat until start to fall into pieces. Spoon the gelatine to a small bowl and cover with cold water. Set aside for 5 minutes then heat in double boiler or microwave until liquid. Pour the blackberries into blender and blend until smooth. Add liquid gelatine and mix. Pour over the cookie base and place to the fridge.

In a bowl of a stand mixer mix together cream cheese, coconut cream, icing sugar, coconut extract and shredded coconut. Spoon the gelatine to a small bowl and cover with cold water. Set aside for 5 minutes then heat in double boiler or microwave until liquid. Add 1 tablespoon of cheese mixture to the gelatine and mix. Add next 2 tablespoons of cheese mixture and mix. When the mixture looks good and it is not curdled pour it over the bowl with cheese mixture and mix shortly. Spoon the cheese mixture over the blackberry jelly in the pan working carefully in order not to move the flowers. Place to the fridge for overnight.

Next day remove the cheesecake from the pan and place on a serving plate. Decorate the top with fresh blackberries and violas.


Category: No-bake cakes.

Tags: blackberry, coconut, coconut milk, glutenfree.