No-bake Bounty coconut cheesecake. Easy to make and with a delicious chocolate biscuit base and creamy coconut cheesecake filling. This is dessert heaven!
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!
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!
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!
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).
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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!
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! 🙂
No Bake Bounty Coconut Cheesecake
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
Ingredients
Cheesecake Base: -
- 200 g chocolate bourbon biscuits*
- 100 g unsalted butter
Cheesecake: -
- 300 g soft cream cheese
- 60 g icing sugar.
- 1 tsp vanilla extract
- 3 Bounty bars grated**
- 300 ml double cream
Cheesecake Topping: -
- 30 g milk chocolate grated
- 2 tbsp grated coconut
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
**If you keep your bounty bars in the fridge it'll make them easier to grate.
David @ Spiced
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!
Neil
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……. 🙂
Chef Mimi
I think I’m totally capable of making this! I’ve never heard of a bounty bar, but the flavors sound wonderful!
Neil
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!
Ben | Havocinthekitchen
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!
Neil
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! 🙂
Laura
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!
Neil
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!
Kelly | Foodtasia
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.
Neil
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!
Katerina
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!
Neil
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! 🙂