Cherry Coconut Cheesecake with Chocolate Crackle Base
Indulge in a decadent Cherry Coconut Cheesecake with a crunchy Chocolate Crackle Base—perfect for any special occasion!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kremelta.co.nz.
Ingredients
- Ingredients
- Chocolate Crackle Base
- 60g (¼ cup) Kremelta, chopped
- 60g dark chocolate, chopped
- 80g (½ cup) icing sugar mixture, sifted
- 2 tablespoons cocoa powder
- 50g (1 ⅔ cup) Kellogg’s Rice Bubbles
- 20g (⅓ cup) desiccated coconut
- Cheesecake Filling
- 300g (1 ½ cups) cherries, pitted and halved
- 60ml (¼ cup) water
- 160g (1 cup) icing sugar mixture, sifted
- 500g cream cheese, chopped and softened
- 270ml can coconut cream
- 3 teaspoons powdered gelatine
- Choc-Cherry Topping
- 100g dark chocolate, chopped
- 20g (1 tablespoon) Kremelta
- 12 cherries, extra
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