No-Bake Bounty Cheesecake

Bounty Cheesecake has just the right amount of coconut and chocolate all wrapped up into a comforting sweet dessert. A buttery biscuit base made from milk chocolate Digestives, filled with cream cheese, chopped Bounty bars and whipped cream. Topped off with a thick glossy chocolate ganache gives this cheesecake the real wow factor.

To make this recipe, you will need: digestive biscuits, butter, cream cheese, caster sugar, desiccated coconut, vanilla extract, Bounty bars, double cream and dark chocolate.

Everyone loves a good cheesecake, don't they? My no-bake Bounty Cheesecake is the perfect make-ahead dessert and with its impressive looks, your guests are going to love it!

When I make a no-bake cheesecake the basic principle is the same every time. Biscuits and butter for the base plus cream cheese, sugar and whipped cream for the filing.

With this simple base recipe, you can add any extra flavouring that tickles your fancy: fruit, caramel OR a popular chocolate bar - such as the Bounty bars used in this recipe.

This week I've been doing quite a bit of incorporating the Bounty bar into different recipes. So far I've made Bounty cupcakes, a layer cake plus the cheesecake I'm sharing with you today.

My kitchen has smelt like a tropical paradise which has left me envisioning wafting palm trees and Piña Coladas!

I really enjoy the taste of Bounty bars, with the satisfying chocolate outer shell and squidgy sweet coconutty centre it's one of my favourite flavour combinations and I knew it would work brilliantly in a cheesecake recipe.

What makes this Bounty Cheesecake so good?

• It's like a tropical paradise party in your mouth
• Sweet but not too much chocolate
• Full of coconut flavour
• Buttery biscuit base with luscious cream cheese filling
• Crisp topping to emulate the Bounty bar shell - made from hardened chocolate ganache
• Makes an impressive centrepiece on the dinner table
• It's no-bake!

I made this cheesecake a couple of times to perfect the recipe and the second time I presented it to my sister-in-law and her husband.

We ate it after a rather hot curry that I'd made and as well as having second helpings of cheesecake they seemed suitably impressed at the coconut shell balanced on top filled with Bounty bars. It's such a fun dessert to serve.

If you like coconut then you will love this Bounty cheesecake because it's packed full of coconut flavour and really hits the spot.

The biscuit crust

As I mentioned, the majority of my cheesecake recipes begin with two ingredients: biscuits and butter.

You can use many different varieties of biscuit for the base but my favourites are Digestives (Graham Crackers), Rich Tea, Lotus or Ginger Biscuits. All of which make a really good crust for a cheesecake.

For this recipe, I went with milk chocolate Digestives because I wanted a chocolate hit at the base of the cheesecake as well as the chocolate ganache on top. Almost like a GIANT Bounty bar.

The butter to biscuit ratio changes depending on which biscuits you use, as naturally, some biscuits have a much higher butter ratio than others and no one likes a soggy bottom!

The ideal texture is damp sand so if you ever invent your own recipe, bear that in mind.

When pressing the base into the tin don't press too enthusiastically or it'll set too hard.

Make sure you chill the base in the fridge for at least 10 minutes, which is about how long it will take you to make the filling.

Making the Bounty Cheesecake filling

Always use full-fat cream cheese in cheesecakes because low-fat cream cheese won't set. To avoid lumps you need to make sure the cream cheese is at room temperature before you attempt to make the filling. Take the cream cheese out of the fridge an hour before you begin.

I often see recipes that cream the sugar and cream cheese and then pour the double cream in without whipping it, they will then beat the mixture with electric beaters.

However, to ensure a fluffy and light filling I always recommend creaming the sugar and cream cheese in one step and whipping the double cream separately THEN folding the two mixtures together by hand.

This is my preferred method and avoids any issues with overmixing the cream cheese which would eventually emulsify if it's beaten for too long.

I added a small amount of desiccated coconut to the filling to make sure everyone got that big coconut hit and of course, chopped Bounty bars which are the star of this recipe.

Quick chocolate ganache topping

Chocolate ganache is really easy to make, the ratio is two parts cream to one part chocolate.

The best way to make a really good ganache that looks glossy and shiny and doesn't split is to melt the chocolate and leave it to cool to room temperature (but use it before it sets again obviously!)

As the chocolate is cooling off heat the cream until it's just boiling and then pour in the chocolate gradually, beating until you have a smooth pourable consistency.

If you find you've overheated the chocolate and it seizes you can rescue it by adding one teaspoon of boiling water at a time and beating the chocolate until it becomes smooth again.

Can I freeze this cheesecake?

Yes, I made mine 3 days in advance of our dinner party. I removed it from the freezer on the day of serving and left it for 6 hours to defrost in the fridge.

How do I store cheesecake?

This particular cheesecake will need to be stored in the refrigerator where it will keep for 3-4 days.

What size tin do I need to make cheesecake?

As you can probably imagine I have baking tins in abundance. My favourite tin for making cheesecake is the (affiliate link) Paul Hollywood 20cm (8 inch) loose bottomed tin.

I favour a loose bottom tin because the sides are higher so you can make really deep cheesecakes with lots of filling. I have made many a cheesecake in a springform tin which gives a larger diameter but flatter cheesecake.

Overall I prefer a loose bottom tin over springform for no-bake cheesecakes.

How to make a Bounty Cheesecake

Making a Bounty Cheesecake couldn't be any easier, just follow the simple steps below for this impressive dessert.

• Time needed: 45 minutes (plus 4-6 hours setting time)
• Serves: 12 people

1. Crush 250g chocolate digestive biscuits to a powdery crumb using a food processor or by hand using a rolling pin and ziplock bag.
2. Add 75g of melted butter and stir until the mixture looks like damp sand.
3. Tip the mixture into a 20cm (8 inch) loose-bottomed baking tin and press down with the back of a spoon until the base looks smooth and even. Refrigerate while you make the filling.
4. Cream together 100g caster sugar and 680g cream cheese. When the cream cheese and sugar mixture is soft and fluffy add 1 teaspoon of vanilla extract, 100g desiccated coconut and 3 chopped Bounty bars. Mix until combined.
5. In a separate bowl whip 200ml of double cream until it forms soft peaks.
6. Fold the whipped cream into the cream cheese mixture by hand.
7. Transfer the filling on to the cheesecake base and refrigerate for at least 4 hours (overnight is better) before making the chocolate ganache. You could also put it in the freezer for a few hours so you know it's definitely set before you pour the ganache!
8. To make the ganache, melt 100g (4 ounces) of dark chocolate and leave it to cool to room temperature.
9. Heat 250ml (8 ounces/half a cup) double cream until it's just boiling. Slowly pour over the melted chocolate whisking until you get a thick and glossy, pourable ganache. Leave the ganache to cool to room temperature.
10. When you're sure the Bounty cheesecake has set, you can pour over the chocolate ganache. The cheesecake will then need to go into the fridge for 30 minutes or until the ganache has set.
11. To decorate add more Bounty bars on top and half a real coconut if you have one lying around ;-)

Step-by-step images to help you

Blitz digestive biscuits to a powdery crumb

Add the melted butter - the mixture should resemble damp sand

Transfer the mixture into a 20cm round tin and press down with the back of a spoon until smooth and even

Cream together sugar and cream cheese until fluffy and smooth

Whisk the double cream until it reaches soft peaks then fold it by hand into the cream cheese mixture

Add the cheesecake filling on top of the biscuit base and smooth out with the back of a spoon

Once the cheesecake has set, make the chocolate ganache, pour it over the cheesecake and smooth it over with a palette knife

To decorate add extra Bounty bars and half a coconut if you have one!

I hope you enjoy making and eating this delicious Bounty Cheesecake as much as I do.

Other recipes I think you'll like:

• Peppermint Bark Cheesecake
• Dark Chocolate Eton Mess
• Classic Chocolate Roulade

If you loved this recipe please give me a 5-star rating below and leave a comment.