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    Home » Recipes » Desserts

    No-Bake Bounty Coconut Cheesecake

    Published: Sep 9, 2021 · Updated: Nov 3, 2022 by Neil 18 Comments

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    A slice of no-bake Bounty coconut cheesecake on a plate with a fork to the side. Pin title text overlay at top.

    No-bake Bounty coconut cheesecake. Easy to make and with a delicious chocolate biscuit base and creamy coconut cheesecake filling. This is dessert heaven!

    Birds eye view of a slice of no-bake Bounty coconut cheesecake on a plate with a fork to the side. Rest of the cheesecake at top of picture with a cake slice.

    Folks, I have been wanting to post this amazing no-bake Bounty coconut cheesecake for a while!

    A little bit of time has passed since the last one, the Tia Maria one. Do you remember that?

    So in celebration of this years summer this one has a tropical feel about it. Plus it's so easy to make too.

    If you love coconut and you love cheesecake, then you'll love this Bounty cheesecake. It's just packed full of creamy coconut flavour!

    A slice of Bounty cheesecake on a plate with a fork to the side. Rest of the cheesecake on a plate in the background.

    This no-bake Bounty coconut cheesecake has just the right amount of sweetness balanced with that chocolately coconut taste you only get from a Bounty bar.

    With a luscious cream cheese filling, my Bounty cheesecake is unlike other similar cheesecake recipes out there.

    You see mine has a delicious soft chocolate biscuit base.

    I wanted a chocolate base of the cheesecake so it's just like you get from the outside of a Bounty bar!

    No-bake Bounty coconut cheesecake uncut sitting on a plate with unwrapped bounty bars in the background.

    This no-bake coconut Cheesecake is the perfect dessert to make in advance for any dinner parties you're hosting.

    Not only does this cheesecake taste amazing but it looks amazing too.

    You just need to remove it from your fridge roughly 10 minutes before you want to serve it and then decorate it with its simple and delicious topping of grated chocolate and coconut.

    I know that when you serve it to your guests, they're just going to love it!

    A slice of Bounty coconut cheesecake on a plate. Rest of the cheesecake on a plate in the background. Bounty bar in between.

    For this No-Bake Bounty Coconut Cheesecake you may need…

    The following links and any links in the recipe card below are affiliate links.

    This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).

    If you do click through, then thanks for being a part of Neil’s Healthy Meals!

    This is the deep round cake tin with loose base that I use in the making of this cheesecake and many of my other cheesecakes too.

    It's easy to push the base up slowly keeping the shape of the cheesecake with this cake tin. When you're removing it prior to serving.

    FAQ's For Making This No-Bake Bounty Cheesecake

    • What size tin do I need to make this cheesecake? I recommend the 20cm cheesecake tin I use in my affiliate links in the recipe card.
    • What temperature should the cream cheese and cream be at? Make sure your cream cheese and cream are at room temperature prior to preparing this Bounty cheesecake.
    • Can I use reduced fat ingredients to reduce the calories? For this recipe I used full fat cream cheese and full fat double cream too. You could substitute with reduced fat cream cheese and cream, but you will have to allow much longer in the fridge to set.
    • What size Bounty Bars do I use? Use 3 small Bounty bars.
    • Can I use an electric mixer instead of a whisk? Yes I use my KitchenAid mixer to whip the double cream.
    • What's the best way to store this cheesecake? Store your cheesecake in the fridge for up to 3 days .
    • Can I freeze this cheesecake? Yes. I find it’s best to cut the cheescake up into individual slices and keep them in individual airtight containers.

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    Other Popular NoBake Cheesecake Recipes You Might Also Like

    • No-bake chocolate orange cheesecake. Smooth and luxurious; delicious and indulgent but remarkably simple to make. Perfect for Christmas or dinner parties!
    • The easiest ever no-bake blueberry cheesecake is the only blueberry cheesecake you will ever need. This is as quick and easy as cheesecake recipes get. No matter what the season is this cheesecake is perfect for all occasions!
    • No-bake cherry bakewell cheesecake recipe is really simple to make. It has all the classic flavours of a bakewell tart and is perfect for entertaining!
    • This no bake banana cheesecake is bursting with banana flavour. Easy to make it's a perfect recipe for hassle-free entertaining!

    No-Bake Bounty Coconut Cheesecake Recipe

    This no-bake Bounty Coconut cheesecake is the perfect summer dessert. Although of course it can be enjoyed all year round!

    If you can't get the recommended chocolate biscuits for this recipe you could of course just make a normal biscuit base. See one of my other recommended cheesecake recipes above for how to do that.

    I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

    Birds eye view of a slice of no bake bounty coconut cheesecake on a plate with a fork to the side. Rest of the cheesecake at top of picture with a cake slice.
    Print Recipe Save Recipe Saved Recipe!
    5 from 7 votes

    No Bake Bounty Coconut Cheesecake Recipe

    No-bake Bounty coconut cheesecake. Easy to make and with a delicious chocolate biscuit base and creamy coconut cheesecake filling. This is dessert heaven!
    Prep Time30 mins
    Cook Time5 mins
    Resting Time4 hrs
    Course: Dessert
    Cuisine: International
    Servings: 8
    Calories: 527kcal
    Author: Neil

    The following links and any links in the recipe card below are affiliate links.

    This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

    If you do click through then thanks for being a part of Neil’s Healthy Meals!

    Equipment

    • Loose base cake tin
    • Food processor
    • Rolling pin
    • Saucepans
    • Measuring spoons
    • Kitchen scale
    • Wooden spoon
    • Measuring jug
    • Whisk
    • Pyrex mixing glass bowl
    • Large mixing bowl
    • Kitchen knives
    • Grater
    • Palette knife

    Ingredients

    Cheesecake Base: -

    • 200 g chocolate bourbon biscuits*
    • 100 g unsalted butter

    Cheesecake: -

    • 300 g soft cream cheese
    • 60 g icing sugar.
    • 1 teaspoon vanilla extract
    • 3 Bounty bars grated**
    • 300 ml double cream

    Cheesecake Topping: -

    • 30 g milk chocolate grated
    • 2 tablespoon grated coconut
    Metric - US Customary

    Instructions

    Cheesecake Base: -

    • Grease the bottom and sides of a 20cm loose bottomed cake tin and line the bottom with greaseproof paper.
    • Blitz the bourbon biscuits to a crunchy crumb consistency either in a food processor or place in a bag and bash with a rolling pin.
    • Melt the butter in a medium sized saucepan, then stir in the crushed biscuits.
    • Press the biscuits into the bottom of the greased cake tin, ensuring all the bottom is covered evenly, then place the tin into the fridge for a minimum of 20 minutes.

    Cheesecake: -

    • In a large bowl beat together the cream cheese, icing sugar, vanilla extract, then stir in grated bounty bars.
    • In a separate bowl whip, the double cream until you have soft peaks.
    • Fold the whipped cream into the cream cheese mixture.
    • Spoon the cheesecake filling over the biscuit base and smooth out.
    • Place the cheesecake into the fridge to chill for at least 4 hours. If you can make this the day before and chill overnight, then even better.

    Cheesecake Topping: -

    • Before serving, remove cheesecake from fridge for 10 minutes and place the base on top of a can and gradually pull the sides of the tin down. Slip the cake onto a serving plate, remove the greaseproof paper, and scatter the grated chocolate and coconut over the top.

    Notes

    *Use Oreos or chocolate sandwich biscuits if you can't get bourbon biscuits.
    **If you keep your bounty bars in the fridge it'll make them easier to grate.

    Nutrition

    Calories: 527kcal | Carbohydrates: 44g | Protein: 6g | Fat: 49g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 303mg | Potassium: 224mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1402IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 3mg

    Nutrition Facts
    No Bake Bounty Coconut Cheesecake
    Amount Per Serving
    Calories 527 Calories from Fat 441
    % Daily Value*
    Fat 49g75%
    Saturated Fat 27g169%
    Trans Fat 1g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 14g
    Cholesterol 122mg41%
    Sodium 303mg13%
    Potassium 224mg6%
    Carbohydrates 44g15%
    Fiber 2g8%
    Sugar 32g36%
    Protein 6g12%
    Vitamin A 1402IU28%
    Vitamin C 1mg1%
    Calcium 91mg9%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Related

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    Reader Interactions

    Comments

    1. David @ Spiced

      September 09, 2021 at 12:50 pm

      5 stars
      This cheesecake sounds delicious, Neil! I make a somewhat similar version that I call an Almond Joy tart, but that one doesn't have the cheesecake twist. I love it! We don't see Bounty bars over here in the US, but I suspect that Almond Joy bars are pretty similar. Either way, I love the flavors in this dessert - perfect way to celebrate the remaining days of summer!

      Reply
      • Neil

        September 10, 2021 at 6:18 am

        I think Almond Joy Bars are pretty similar to Bounty Bars David. I seem to remember them from my trip to Vegas a few years ago so they should be a good substitute. This is definitely a great summer dessert as we head in to Autumn....... 🙂

        Reply
    2. Chef Mimi

      September 10, 2021 at 11:25 pm

      I think I’m totally capable of making this! I’ve never heard of a bounty bar, but the flavors sound wonderful!

      Reply
      • Neil

        September 11, 2021 at 7:08 am

        Thanks Mimi. Bounty Bars are definitely a UK / European thing but as per Davids comment I think in the U.S you could probably substitute with Almond Joy Bars? Although I haven't tried it myself!

        Reply
    3. Ben | Havocinthekitchen

      September 12, 2021 at 2:20 am

      5 stars
      This is probably the most decadent and highest in calories dessert you've ever shared. It look terrific, and every single calorie is worth it. Bounty is one of my favourite chocolate bar, so this cheesecake is right up my alley!

      Reply
      • Neil

        September 13, 2021 at 12:10 pm

        Ha ha! Glad you like it Ben! You can't beat a Bounty Bar can you? And this cheesecake takes it one more step to make it even more decadent! 🙂

        Reply
    4. Laura

      September 13, 2021 at 5:13 pm

      5 stars
      Neil, this sounds exceptional! I love a good coconut candy bar - I think it's called "Mounds" here in US, and I certainly love a no-bake cheesecake! It looks so smooth and luscious! I imagine my family would positively swoon over this!

      Reply
      • Neil

        September 13, 2021 at 6:13 pm

        I just checked that "Mounds" bar out Laura and yes I think you are right. Although in the previous comments I thought it might be an "Almond Joy" bar, in looking at that "Mounds" bar it does look much more like a Bounty Bar! Thanks for pointing that out and I'm so glad you like my cheesecake and hope you might get a chance to make it for your family one day!

        Reply
    5. Kelly | Foodtasia

      September 14, 2021 at 4:42 am

      5 stars
      Neil, I love Bounty bars and cheesecake so this will be a big hit at our house! Loving that chocolate crust, too! Bounty bars are definitely worth seeking out with their mix of coconut and milk chocolate. I find them in some Middle Eastern stores as well as on Amazon.

      Reply
      • Neil

        September 14, 2021 at 5:53 am

        Hey Kelly, thanks so much for your comment. I'm glad you like my cheesecake! That's great that you can get Bounty Bars in some Middle Eastern stores. Although this recipe probably could be made with "Mounds" bars or "Almond Joy" bars, I haven't tried them myself so if you can definitely get Bounty Bars then you can make this. And of course there's Amazon. I forgot about that source. Thanks for pointing that out!

        Reply
    6. Katerina

      September 18, 2021 at 4:07 am

      5 stars
      I looove Bountry bars - the combination of coconut and chocolate is pretty addictive! I've never thought of using those flavours in a cheesecake though - and how good does this look! I don't think this cheesecake would last very long in our house, Neil. Yum, thanks for sharing!

      Reply
      • Neil

        September 18, 2021 at 6:26 am

        Thank you Katerina. Ha ha, yes your family would definitely love this cheesecake! It's my turn for the family to come round to us this year and they're all already put in an order for this no-bake bounty coconut cheesecake! 🙂

        Reply
    7. Aria Taylor

      October 06, 2021 at 1:05 pm

      This made me drool! I am a cheesecake lover, and I always satisfy my sweet tooth with something yummy like this. This recipe sounds delicious and new to me. Being a cheesecake lover, I would love to try this. A combination of coconut and cheesecake looks fantastic. I saw your other recipes also, and all are simply amazing. Keep updating with new dishes.

      Reply
      • Neil

        October 06, 2021 at 1:10 pm

        Thanks for your comment Aria. I appreciate it!

        Reply
    8. sherry

      February 27, 2022 at 10:48 am

      5 stars
      ooh yes delicious flavours here!

      Reply
      • Neil

        February 27, 2022 at 11:12 am

        Thank you Sherry!

        Reply
    9. Ginta

      July 29, 2022 at 10:04 pm

      5 stars
      Hey. I'm about to try it but I have a question. Could I add mascarpone cheese as well?

      Reply
      • Neil

        July 30, 2022 at 5:57 am

        Hi There. Sorry I've never added Mascarpone cheese so I don't know. I wouldn't recommend deviating from my original recipe if you really want it to work out best though.

        Reply

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