This incredible cheesecake (no-bake) has been a hit in my house. There is no added sugar to it as the sugar comes from the white chocolate you are using. It is absolutely delicious and extremely similar to the well known Raffello truffles (by Ferrero). Give it a try – even a little child could make it!

INGREDIENTS

• 170 g crushed biscuits (or you could use shortbread to make it more wholesome)
• 75 g melted butter
• 380 g cream cheese
• 75 g Greek yoghurt
• 75 g coconut flakes
• 200 g white chocolate (Fazer white baking chocolate as it is rich and silky and available for everyone, or you can also use Vivani White Chocolate EKO to make it more wholesome)
• 150 ml coconut milk
• 80 g white chocolate
• 200 g cream cheese

DIRECTIONS

1. Line a 26×20 cm tin with parchment paper.
2. Crush biscuits and melt butter. Mix both of them in a bowl and then pour in the tin and flatten beautifully with a spoon.
3. Then you prepare the cheesecake’s layer: in a bowl, mix cream cheese, yoghurt, coconut flakes and melted white chocolate. Mix well with a hand-mixer. Pour this on top of your biscuit layer. Add in the fridge.
4. In a pan, add the white chocolate to low-medium heat until it gets melted then add it to the coconut cream and cream cheese in a bowl. Leave this on the side and wait for it to cool down a little, then pour on top of the cheese layer. Back to the fridge with it for the entire night (ideally).
5. The next day (or after at least 3-4 hours) just add some coconut flakes on top of it and serve it cold.

It is true that you cannot wait sometimes, though I do advise to prepare this in advance and enjoy when the top layer has set properly. Enjoy with a cup of tea, coffee or milk.