Coconut and Berry Cheesecake Recipe

Name: Coconut and Berry Cheesecake
Yield: 4 servings
Cuisine: American
Ingredients: Base; 1 cup biscuit crumbs; 1/4 cup coconut; 80g butter, melted; 500g block PHILADELPHIA* Light/Regular Cream Cheese, softened; 3/4 cup caster sugar; 3/4 cup light sour cream; 3 teaspoons gelatine dissolved in; 1/4 cup boiling water; 125g fresh canned or frozen raspberries, pureed; Fresh raspberries, to decorate

Servings: persons

Base
1 cup biscuit crumbs
1/4 cup coconut
80g butter, melted
500g block PHILADELPHIA* Light/Regular Cream Cheese, softened
3/4 cup caster sugar
3/4 cup light sour cream
3 teaspoons gelatine dissolved in
1/4 cup boiling water
125g fresh canned or frozen raspberries, pureed
Fresh raspberries, to decorate

1
Combine biscuit crumbs, coconut and butter and press into the base of a lightly greased 20cm springform pan; chill.
2
Beat Philly*and sugar using an electric mixer until smooth.
3
Add the sour cream and gelatine mixture and beat until well combined.
4
Pour onto prepared base then swirl raspberry puree through the mixture.
5
Chill for three hours.
6
Decorate with fresh raspberries and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Base, 1 cup biscuit crumbs, 1/4 cup coconut, 80g butter, melted, and more.

Yes, Coconut and Berry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut and Berry Cheesecake

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