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Cheesecake traybake with coconut recipe

Cheesecake traybake with coconut recipe


  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Cake traybakes

A light and moist cheesecake sprinkled with coconut. You can eat it fresh but it's even better if you refrigerate it overnight.

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IngredientsMakes: 1 23x33 cm pan

  • For the base
  • 125g margarine
  • 3 egg yolks
  • 200g plain flour
  • 50g caster sugar
  • 1 teaspoon baking powder
  • For the filing
  • 1kg quark cheese
  • 2 packages instant vanilla dessert mix (such as Angel Delight®)
  • 4 egg yolks
  • 170g caster sugar
  • 3 tablespoons vegetable oil
  • 750ml milk
  • desiccated coconut to decorate
  • 7 egg whites
  • 4 tablespoons caster sugar

MethodPrep:20min ›Cook:55min ›Ready in:1hr15min

    For the base:

  1. Preheat your oven to 180 C / Gas 4.
  2. Cream margarine with egg yolks until light and fluffy. Mix in flour, sugar and baking powder. The mixture should be soft.
  3. Line a 23x33 cm baking tray with greaseproof paper and spread the mixture evenly.
  4. Filling:

  5. In a mixing bowl, beat quark cheese with powdered vanilla dessert mix. Add egg yolks, sugar, oil and milk, mix until blended. The mixture will be very thin. Pour over the base.
  6. Bake for 25 minutes. Meanwhile beat the egg whites with 4 tablespoons sugar until they stand in stiff peaks. After 25 minutes, remove the cake from the oven, spread the whites evenly on top and sprinkle with coconut.
  7. Bake for a further 10 to 15 minutes. Remove the cake from the oven immediately and place in a cool place to set

Tip

If the instant vanilla dessert mix has no sugar added, add the amount specified on the package.

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Reviews & ratingsAverage global rating:(22)


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How to make mint aero traybake

Melt the chocolate, butter and golden syrup together…

Add crushed biscuits, chopped Aero bar and Aero bubbles to the melted chocolate and stir…

Pour into a lined tin and smooth the surface with the back of a spoon.

Then all you need to do is pour over more melted chocolate and decorate with Aero bubbles.

Couldn’t be easier!

Then it’s time for the hard part…leaving it to set in the fridge for a minimum of 2 hours – sorry! It is worth the wait though, trust me.


This delicious Lime and coconut cake is so easy to make and will feed a crowd, the perfect combo of tart limes and sweet icing.

I had some fresh limes given to me by a friend up the road, so I got creative and made this delicious recipe for lime and coconut cake with them. I had no butter in the house so made it dairy free by using oil and coconut cream. This gives it a lovely light and tropical flavour.

The tartness of the lime zest and juice is perfectly balanced with the sweetness of the icing. It is such an easy recipe to make, you just mix all of the wet ingredients together then sift in the dry. Pour it into a baking tray then bake until golden.

The icing on this coconut and lime cake is so simple too, you just whisk together icing sugar and coconut cream with the zest and juice of one lime. Then you pour it over the cooled cake until it drips down the sides, cut it into slices and serve.

This cake is perfect to take along to a shared lunch or morning tea as it feed a crowd or cut it up for school lunches, the kids will love it. It can also be made with lemons in exactly the same way, I’m sure the combo of lemon and coconut would be amazing as well. It could also be called a Lime and coconut sheet cake or Lime and coconut tray cake.


What you need:

1L Yoghurt – I used the granadilla flavour from NutriDay.

Do you know the benefits of yoghurt?

Yoghurt is made from a combination of milk and live cultures that makes this product unique. In addition to calcium and protein, NutriDay yoghurt is a source of Vitamins A, B, D & E, essential nutrients needed by your body every day. The South African Department of Health recognises dairy products as being an essential part of a balanced diet and recommends as part of the Food Based Dietary Guidelines that milk, maas or yoghurt should be eaten every day.

1 tin condensed milk

1 packet tennis biscuit

About 2 tablespoons melted butter to bind the base together.


How to Make Terrys Chocolate Orange Dessert

See more ideas about orange cake, chocolate orange, terry's chocolate orange.

Recipe Summary Orange White Hot Chocolate

This is a very favorite winter drink of mine. Sometimes, in my family, we will make this in the middle of summer when we're craving something sweet and comforting. It's got a gentle, yet smooth, taste to it and is sure to please anyone who loves white chocolate and orange. For myself, I make a soy milk version of this since I cannot handle dairy and I love it. Serve immediately and top with orange zest, marshmallows, or whipped cream if you wish.

Ingredients | Terrys Chocolate Orange Dessert

Info | Terrys Chocolate Orange Dessert

prep: 5 mins cook: 22 mins total: 27 mins Servings: 6 Yield: 6 6-ounce cups

TAG : Orange White Hot Chocolate

Drinks Recipes, Hot Chocolate Recipes,

Images of Terrys Chocolate Orange Dessert

Terrys Chocolate Orange Dessert - Fold in the flour until the mixture is combined.


Chocolate Tiffin Easy Recipe

Chocolate Tiffin easy and delicious fridge cake recipe. There is no real cooking involved and so this is great for kids to help you cook with too.

This chocolate fridge cake traybake is also known as Scottish tiffin. Whenever I make this, it never lasts long! So if you want a quick, tutorial on how to make chocolate tiffin, then this recipe could be the one for you. Some Scottish recipes need to be tried, and my Scottish husband would most definitely agree that this is one of them.

Chocolate tiffin easy and delicious which is great for birthdays, afternoon tea, or just as a general treat.

  • Author:Emily Roberts
  • Prep Time: 5 Minutes
  • Chilling Time: 2 Hours
  • Cook Time: 10 Minutes
  • Total Time: 2 Hours 15 Minutes
  • Yield: 12 1 x
  • Category: Baking
  • Method: Stove
  • Cuisine: Scottish

Ingredients

  • 240g Digestive Biscuits
  • 100g Raisins
  • 3 Tbsp Golden Syrup
  • 3 Tbsp Cocoa Powder
  • 3 Tbsp Caster Sugar
  • 150g Butter
  • 200g Chocolate – I like to use 100g Dark and 100g Milk Chocolate

Instructions

Line a 20cm x 20cm baking tin and then place to the side.

Then in a plastic bag roughly smash up the digestive biscuits. You want to ensure you have chunks of biscuits, as well as some small bits and crumbs. The video tutorial gives you a guide. Then place the broken up biscuit into a bowl, along with the raisins. Then mix well to combine.

In a saucepan place in the sugar, golden syrup, cocoa powder and butter. Heat this on the stove on a low to medium heat until melted. Then pour this on to the biscuit and raisin. Stir this through properly trying to coat everything. This may take a minute or two.

Then place this into your tin, ensuring that you level it out, and get into the corners. I actually use a coffee tamper to do this (yes really) but you can use the back of a spoon or even super clean hands. Place the base into the fridge whilst you melt the topping.

To melt the chocolate, I like to use the bain marie style method. This is where you place a bowl over a saucepan filled with boiling water on the stove. DO NOT let the base of the bowl touch the water in the saucepan or your chocolate will go grainy. You can use a microwave to melt the chocolate if you find that easier.

Once the chocolate has melted, pour and level it out on to the cooled biscuit base. Then place back in the fridge for a minimum of 2 hours. Overnight is ideal.

To serve, remove the lining paper and cut into squares with a sharp knife.

Notes

You could use other biscuits such as rich tea if you wish.

I like the combination of half milk chocolate and half dark chocolate on top, but please choose to your own preference.

Nutrition

  • Serving Size: 1/12
  • Calories: 313
  • Sugar: 21.4g
  • Sodium: 138mg
  • Fat: 17.9g
  • Saturated Fat: 10.1g
  • Unsaturated Fat: 1.3g
  • Trans Fat: 0g
  • Carbohydrates: 37.5g
  • Fiber: 3.2g
  • Protein: 2.8g
  • Cholesterol: 27.9mg

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These instant cheesecakes are gluten free and have no refined sugar either. As well as an after-dinner dessert, they could also be served as a breakfast option and are an ideal lunchbox filler when assembled in a plastic lidded pot. Kids won’t believe their luck when they spot this in their lunchbox!

Preparation time: 15 minutes

Cooking time: 0 minutes

Ingredients Add to Shopping List

Cheesecake:
Fruit:

Method

  1. Blitz the ginger in a mini blender until finely chopped. Add the seeds, dates and coconut and blitz again to create a crumbly mixture. Sprinkle an equal amount into the base of each of your individual serving pots, jars, bowls or glasses and set aside.
  2. Beat the cream cheese in a medium bowl to loosen. Add the yogurt and lime zest and stir until well blended. Add the honey to sweeten if liked.
  3. Remove and discard the skin and stone from the mango and roughly chop the flesh. Blend it in a mini blender until really smooth.
  4. Dollop the cheesecake mixture and mango purée on top of the bases in alternating spoonfuls until both are divided evenly and used up. Arrange the kiwis on top, scatter the mint over (if using) and serve.

TIP - If there aren’t for school, then you could use nuts like cashews, hazelnuts, almonds or pecans instead of seeds in the base mixture. Other fruits like pineapple, peaches or pears could be blended instead of mango. Passion fruit would also work well rippled through the cheesecake mixture. Serve with mixed berries on top instead of or as well as kiwi if liked. Add the seeds of one vanilla pod to the cheesecake mixture for additional flavour if liked.


Recipe Summary

  • 2 sticks unsalted butter, softened
  • ⅔ cup white sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 (12.5 fl oz) can dulce de leche
  • 1 cup shredded coconut
  • ¾ cup pecans, toasted and chopped

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan thoroughly.

Blend butter and sugar with an electric mixer until combined and creamy. Add egg and vanilla extract beat until incorporated. Scrape down the sides of the bowl and beat again. Combine flour and salt. Add to the butter mixture and mix until a ball of dough forms.

Press 2/3 of the dough into the bottom of the baking pan.

Bake in the preheated oven until set and light brown, about 20 minutes.

Pour dulce de leche over the crust, trying to keep the edges mostly bare.

Add coconut and pecans to the remaining dough and mix until incorporated. Crumble mixture over the dulce de leche, pressing it lightly over the top.

Bake until lightly browned, about 15 minutes. Let cool completely before cutting into bars.


Keto Cheesecake – Just 5 Ingredients!

I’ve gotten so many requests in the past few months to come up with a keto cheesecake recipe, and this one is so deliciously smooth and creamy, no one would ever believe it could possibly be low carb!

You Might Also Like: Keto Mug Cake Recipe

Low Carb Cheesecake – New York Style

This keto cheesecake can absolutely hold its own against any traditional cheesecake.

Eat it plain, or topped with strawberries or a scoop of Keto Ice Cream!

To test the final recipe and make sure it received the seal of approval even from people not on any special diet whatsoever, I sought out the toughest audience of friends who aren’t vegan, gluten free, or keto, and who don’t normally eat healthy desserts in general.

They all LOVED the cheesecake… so you know it must be really good! Their verdict was that if they hadn’t known the secret, they never would have guessed it wasn’t just like any other recipe made with traditional ingredients.

How To Make Keto Cheesecake

Since most cheesecakes are already flourless, modifying the recipe to be keto friendly doesn’t require many adjustments at all. I started with my favorite go-to cheesecake and simply changed three things: the thickener, the sweetener, and the crust.

This keto cheesecake crust calls for almond flour as the base – if you don’t have any on hand, simply pulse raw almonds or pecans in a food processor until they turn to a flour consistency. Or you can use a different crust recipe or even make the cheesecake crustless if you prefer, and each slice will have just 200 calories and under 2 grams of net carbs.

You can use your favorite sweetener, such as erythritol or xylitol for sugar free. Regular sugar, maple syrup, and coconut sugar also all work in the recipe (it won’t be ketogenic but will still have much less sugar and fewer calories than traditional cheesecakes, while tasting just as delicious).

Baking Tips For The Best Cheesecake

The most important thing with cheesecakes is to not overbeat the batter, which could introduce air bubbles that might burst in the oven and cause cracking.

Likewise, letting the cheesecake cool gradually prevents any sudden temperature changes that could also cause the cake to crack.

No water bath is required, but I do like to put a baking pan with water underneath the cheesecake as it cooks, which adds moisture to the oven and acts as a further buffer against the infamous cheesecake cracking. If you want to skip the pan of water, or if your cheesecake does end up cracking for any reason, all is not lost: You can easily hide the cracks with a layer of fresh berries, whipped cream, or perhaps even some Healthy Nutella!

When you take the pie out of the oven, it should look underdone and jiggly in the center. The cheesecake will continue to firm up as extra moisture evaporates and it cools, and the next day you will have a perfectly textured cheesecake that is so rich and decadent, and so much better than anything you’ve ever eaten from Cheesecake Factory. If you make it, please feel free to leave a review below or post your photos!

If You Want A No Bake Option:

For a no bake cheesecake, simply replace 1/2 cup of the yogurt with coconut butter or coconut oil. Instead of baking, just chill the cheesecake until firm. Store leftovers in the refrigerator.