Yogurt and coconut cheesecake: the recipe for a delicious no-bake dessert – Tale Of Travels

The yogurt and coconut cheesecake it’s a sweet gourmet based on crispy biscuits e almonds and a rich cream of yogurt e condensed milk which is flavored with grated coconut. To prepare the base, it is enough to mix the crumbled biscuits and the chopped almonds with the melted butter, for the cream it will be necessary instead to mix the yoghurt, the condensed milk and the grated coconut and add the rehydrated gelatin, which will ensure that the cake remains compact even when cut. . After two hours of resting in the refrigerator, the cheesecake will be ready to eat, but not before being decorated with chocolate ganache, almonds and chocolate pieces. Let’s see all the steps to get there.

How to make yogurt and coconut cheesecake

First, crumble the cookies and chop the almonds in a blender. Then combine the two ingredients with the melted butter and mix well 1.

Transfer the mixture to a circular mold 16 cm in diameter and press it gently on the bottom 2.

In a bowl, mix the yogurt with the grated coconut, condensed milk and hydrated gelatin 3.

Pour the cream into the mold and refrigerate for 2 hours 4.

Meanwhile, melt the chocolate with the olive oil to make the ganache and use it to cover the cheesecake. 5.

Decorate it with pieces of chocolate and almonds, cut it into slices and serve 6.

storage

The yogurt and coconut cheesecake can be stored for 2-3 days in the refrigerator closed in an airtight container or covered with a film.