Dayna Hoskin really knows how to bake up a storm.
~Best Recipes

Speculaas and Coconut No Bake Cheesecake

speculaas coconut no bake cheesecake

I was soo nervous when I started working on this recipe because I've read 101 reviews on other no bake cheesecake recipes where people who have trialled them have had them fail miserably, and I really didn't want this to be one of those recipes! So if your Speculaas and Coconut No Bake Cheesecake doesn't set.DON'T TELL ME, let me live in ignorant bliss.
I'm obviously joking... you can tell me, but it's at your own risk.

Originally I was determined to steer clear of gelatin, purely because I didn't want to scare anyone away from trying this recipe! I know the idea of working with gelatin would have scared me off once upon time. But without gelatin one runs the risk of putting all these ingredients together and ending up with slop... which is exactly what happened, again.. and again.

After a few attempts I did manage to get close to a no gelatin, no bake cheesecake. It set somewhat into the shape it was supposed to, but once released from it's cake tin it just sort of bulged at the sides, like a water balloon threatening to burst, that in itself made me uneasy. I proceeded to cut a slice for my photoshoot.. and it was so soft that I couldn't get the slice out cleanly, and even once I did manage to extract it, the tip was sagging and the edges weren't clean. I just wasn't happy with it, and if I wasn't happy with the results, then neither would you have been! So I made the executive decision that in order to achieve what I wanted, I needed to use gelatine.. sorry guys!

For those of you who are thinking 'I don't want to use gelatin'
just let me say this before you disappear to find another recipe, gelatin isn't as scary as it seems, just give it a crack! I'll walk you through it.

And if you're one of those few people thinking 'aww but I like my cheesecake to be more pudding than cheesecake'
just leave out the 1/4 cup of water and 4 tsp gelatine powder.

So without further adu, here's my no fail, no bake cheesecake with a Dutch coconut twist.

#1 Choosing the right tin is imperative for this recipe. Springform tins were literally designed for cakes than can't be inverted in order to be removed from their tin... This is one of those cakes.

#2 If you're concerned about your cheesecake leaking through the crack in your springform tin, just wrap the outside of your cake tin in tin foil.

#3 Grease only the base of your cake tin, then place down a circle of parchment paper. The butter under the parchment paper will hold it in place and prevent it from slipping while you compact in your base.

If you’re also worried about your baking paper sticking to the base a little, you can go one step further by greasing the baking paper and sifting a thin layer of flour onto it.

#4 Use the bottom of a measuring cup to compact your case into your cake tin to help you achieve a flat and level base. 

#5 Avoid allowing your mixture to boil as gelatin is sensitive to boiling temperatures and exposure to this sort of heat can cause it to lose it ability to set. This isn't a given, so if you accidentally allow the gelatin to boil, don't immediately throw away all your hard work, just keep an eye on it.

#6 If your gelatin cools too much while you're prepping your cream cheese mixture, it will set, but don't stress if it does! Just put it back over a low heat, whisk with a fork and it will melt again.

#7 A double boiler is a setup where you set your mixing bowl atop a saucepan of boiling water to allow the steam to gently heat up and melt your ingredients together. For this reason, a glass or metal mixing bowl is required, a silicone or plastic mixing bowl just wont allow for the heat transfer required for a double boiler to work.

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Yield: 9Pin it


prep time: 40 minscook time: 4 hourtotal time: 4 hours and 40 mins

My no fail, no bake cheesecake with a Dutch Coconut Twist.


150g Speculaas biscuits (can be found in the international/dutch section in the supermarket)
100g unsalted butter (cut into small cubes)
3tbsp brown sugar
1/2 cup desiccated coconut

1 vanilla pod (seeds extracted)
1/4 cup lime juice
1/4 cup water
4 tsp gelatin powder
680g cream cheese (at room temperature)
595g sweetened condensed milk


Prepare a 9-inch (23cm) diameter springform cake tin and set aside. 

Place all ingredients for your base (biscuits, sugar, coconut and butter) into a food processor and blitz until well combined.

Scrape your base mix into your pre-prepared tin, spread it out evenly and compact it tighlty as you go. Set aside.

Place 1/4 cup of water into a saucepan and set on a cold stovetop.
Sprinkle gelatin on the surface of the water and heat the water slowly, whisking gently with a fork until the gelatin has dissolved. 
Set aside to cool slightly.

In your double boiler mixing bowl, place your cream cheese, lime juice, and vanilla seeds.

Pour a small amount of water into a saucepan and place it over a medium heat, allow to come to a simmer, and then place the bowl with your cream cheese mixture atop the saucepan. Ensure the bottom of your bowl isn't in contact with the water, if it is, simply remove a small amount of the water. 

Stir the mixture regularly to ensure the heat is evenly distributed and allow it to heat through to just above room temperature, and to a point where the ingredients have combined.

Remove your mixing bowl from atop the saucepan, add your gelatin, and using electric beaters on a medium setting to blitz the mixture as you pour in your sweetened condensed milk.

Through a sieve, pour your cream cheese mixture into your cake tin atop your base and set in the fridge to set for a minimum of 4 hours. Remove from tin and serve!


9-inch (23cm) springform diameter cake tin 
food processor
large mixing bowl 
electric beaters
x2 saucepans
double boiler bowl 
parchment or baking paper 




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