This Cheesecake is amazing, so packed full of flavour but super versatile so you can make this Toasted Coconut Easter Cheesecake with a Gingernut Base suit your tastes and ingredients! 

One of the flavours that reminds me of Easter is that of coconut, or more specifically toasted coconut. I have wanted to share a recipe that includes it for some time. My followers simply adore cheesecakes of all varieties so it seemed like a great time to share a new flavour combo just in time for Easter

It has everything from Gingernuts and Squiggle Bites in the base, to a creamy toasted coconut & white chocolate filling and finally topped with Maple Syrup Popcorn, more toasted coconut and finished with some little Easter eggs and more Squiggle Bites in an Easter Egg half What a fabulous treat!

It’s all about trying to make Easter fun without too much fuss or worry. We are trying to juggle all the things, we need to make time for fun and get a little creative in the kitchen.

I want to  break down the layers for you, so you can see what I used and the methods involved. They are all incredibly simple, remember you can make this your own based on what you have on hand and what your family loves!

The base is a combination of Griffins Gingernuts and Squiggle Bites, they are hokey pokey filled chocolate covered little bites and are divine combined together with the Gingernuts. This gets mixed with melted butter then pressed into the tin. 

In the filling and topping I have used toasted coconut, incredibly simple to make and makes your coconut taste even more flavourful. If you do not like coconut you can omit this altogether – possibly stir through some chopped up Squiggle Bites for extra flavour.

Toasting coconut is so easy, it involves baking the coconut in a moderate oven for 5-6 minutes, stirring often, until the coconut begins to go a soft golden brown. The smell and flavour of this method is something else! I include the full how to in my recipe below.

I have combined the coconut with my favourite cheesecake recipe, it is so simple with only a few ingredients, the main flavour being White Chocolate, it pairs beautifully with the coconut and other flavours. Silky and smooth this recipe is so popular.

Then the topping, I wanted to go all out here, I mean why not! It is Easter and the more ideas I can give you the better

Which is how the Maple Syrup Popcorn was created, the popcorn is delicious on its own, but I thought it would be elevated with the maple syrup, this is a lovely snack on its own and would be perfect for a special occasion or platter.

I only used a little on the topping so the kids are stoked to have an afternoon tea treat!

Then I have finished it off with some mini candy Easter Eggs, more toasted coconut and some extra Squiggle Bites in half an Easter Egg. When you make yours get creative and share with me in the comments below how you decorated it! 

Last Easter I created a showstopper of a cake, called the Easter Spectacular Cake it was a 3 layer high beauty, again with some really cool techniques, simply a way for me to share something different that you can incorporate in your baking. You can find that recipe here

Easter Spectacular Layer Cake with Honey Meringue Frosting

I am delighted to share my fun Toasted Coconut Easter Cheesecake with you all, hopefully it inspires a little fun in the kitchen and I might see some creative Mystery Boxes being created in your home

Onto the Recipe

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Toasted Coconut Easter Cheesecake

Yield: 12

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours 30 minutes

A delicious Toasted Coconut & White Chocolate Cheesecake, with a Gingernut Biscuit Base, there is something for everyone here!

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Ingredients

BASE

• 120 grams Butter, Melted
• 1 packet Griffins Gingernuts
• 1 packet Griffins Squiggle Bites

FILLING

• 500 grams Cream Cheese
• 1/2 Cup Caster Sugar, fine white sugar
• 1 teaspoon Vanilla Essence
• 190 Grams White Chocolate, melted
• 1/2 Cup Thickened Cream (or whipped cream with a little gelatin)
• 1 Cup Coconut, shredded, toasted (* see method below)

TOPPING IDEAS

• Maple Syrup Popcorn (*see method below)
• Coconut, shredded, toasted
• Mini Candy Coated Easter Eggs
• Squiggle Bites
• Easter Egg Half

Instructions

BASE

1. Crush gingernut biscuits and squiggle bites into a fine crumb in the food processor, add melted butter and blend well.
2. Pour into a 22cm springform tin and press down well – for a thinner crust you can press it up the side of the tin or pat it down into one layer.
3. Pop this in the fridge while you prepare the filling.

TOASTED COCONUT

1. Preheat oven to 175C Bake
2. Spread 1 and 1/2 Cups of shredded coconut onto a lipped baking tray, spread evenly
3. Bake for 5-6 minutes, stirring every 2 minutes, you want the coconut to brown lightly but not burn, remove from the oven once it is a lovely light golden colour.
4. Allow to cool

FILLING

1. In a food mixer combine together the softened cream cheese, vanilla and caster sugar until it is light and fluffy – scraping down the sides occasionally. Approximately 4 minutes minimum.
2. You really want the mixture to be creamy and satiny to ensure you get the best texture in the end so whip a minute longer than you think you need to.
3. In a small bowl, break the white chocolate into pieces and melt in the microwave – heating for 10-15 second bursts, stirring in between until completely melted and smooth
4. Add the white chocolate, thickened cream and 1 cup of the toasted coconut to the cream cheese
5. Gently mix until well combined – I used the food processor and just put it on lowest speed until just combined.
6. Pour the cream cheese mixture onto the biscuit base and gently smooth it using a knife or spatula
7. Refrigerate until set – ideally 6 hours, but can also be made a day ahead if required.

MAPLE SYRUP POPCORN

1. Use premade popcorn or pop some popping corn as per instructions
2. Prepare a baking tray with baking paper and set aside
3. In a large saucepan add 1/2 cup of Pure Maple Syrup
4. Heat gently until it begins to simmer, and simmer at this boiling point for 3 minutes
5. Add 1 teaspoon of vanilla essence to the maple syrup and stir well to combine
6. Remove from the heat
7. Add 1 litre of popped popcorn and stir well to combine
8. Spread the popcorn across the baking tray and allow to cool. Store in an airtight container once cold

DECORATING

1. Once set, remove the cheesecake from the fridge for 20 minutes.
2. Gently undo the spring form tin, then carefully transfer to a serving plate and remove the base of the tin. This step should be easy if you lined the tin.
3. Decorate the cheesecake with a ring of maple syrup popcorn, toasted coconut, easter eggs, mini squiggle bites and more! You create the perfect Easter topping.
4. Ideally allow to reach almost temperature before serving.
5. Store in the refrigerator for up to 3 days.
6. Enjoy!

Notes

Additional Recipes

TOASTED COCONUT

1. Preheat oven to 175C Bake
2. Spread 1 and 1/2 Cups of shredded coconut into a lipped baking tray
3. Bake for 5-6 minutes, stirring every 2 minutes, you want the coconut to brown lightly but not burn, remove from the oven once it is a lovely light golden colour.
4. Allow to cool

MAPLE SYRUP POPCORN

1. Use premade popcorn or pop corn as per instructions
2. Prepare a baking tray with baking paper and set aside
3. In a large saucepan add 1/2 cup of Pure Maple Syrup
4. Heat gently until it begins to simmer, and simmer at this boiling point for 3 minutes
5. Add 1 teaspoon of vanilla essence to the maple syrup and stir well to combine
6. Remove from the heat
7. Add 1 litre of popped popcorn and stir well to combine
8. Spread the popcorn across the baking tray and allow to cool. Store in an airtight container once cold

Did you make this recipe?

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I hope you find this recipe fun and can pick and choose the bits you would like to recreate. This can be used for any occasion and made to fit everything from birthdays, special occasions, even Christmas! 

Thank you so much for stopping by to check out this recipe. Please also follow me on Facebook or Instagram and you can be one of the first to receive my new recipes by subscribing via email in the link below.

Happy Baking!

Anna

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