We can’t get enough of these delicious Coconut Cups with Chocolate Cheesecake. They are so easy to make and taste absolutely delicious. You’ll definitely be adding this as one of your go-to desserts!
What Keeps It All Together: The Coconut Cups
These coconut cups act as the crust and base for the chocolate cheesecake filling. With only three ingredients, these are the quickest to make. Once in the oven, you can keep an eye on them for about 15 minutes until they’re beautifully golden brown.
What you need:
- Mashed banana
- Desiccated coconut
- Vanilla essence
A nice touch is to lightly toast your fine desiccated coconut before adding it to the mashed bananas. The toastiness will bring out a naturally nutty flavour that breaks the sweetness and richness of the dessert.
Either you love or hate the combination of banana and chocolate, there’s no in-between. And lucky for us, we love it! Once that chocolate cheesecake filling is poured into the cups, we’re counting down the seconds before it’s ready to be enjoyed.
What We Keep Coming Back For: The Chocolate Cheesecake Filling
We cannot make it any clearer, this is really the easiest cheesecake variation there is. With only four ingredients needed, anybody can make it. The combination of the Ideal milk and cream cheese will give that classic cheesecake texture, while the added cocoa powder will provide the delicious chocolate touch. Leave the dessert in the fridge for at least one hour before serving.
These coconut cups with chocolate cheesecake filling look so appetizing after they have been set, it’ll be hard to say no to seconds. And here’s a great tip for any leftover filling. Add a liqueur or spirit to your chocolate filling and present it in a shot glass. Now you can enjoy a sneaky little surprise with your dessert!
In the case that we might have triggered those cheesecake cravings, be sure to check out this fun recipe for Gin and Pink Tonic Baked Cheesecake!
Coconut Cups With Chocolate Cheesecake
Ingredients
For the coconut ice cups
- ¾ cup mashed banana
- 1 ½ cups fine desiccated coconut, lightly toasted
- 1 tsp vanilla essence
For the chocolate cheesecake filling
- ½ cup NESTLÉ Ideal Evaporated Milk, chilled
- 2 tbsp honey
- 80 g cream cheese softened
- 3 tsp NESTLÉ Cocoa Powder
Instructions
Method
- Preheat the oven to 180°C and grease muffin holes (12 to 24-hole trays) depending on the size you have, with a non-stick spray
For the coconut cups
- In a medium-sized bowl, combine the mashed banana, toasted coconut, and vanilla essence together to form a soft dough
- Divide the mixture between the muffin cups and press firmly, using your thumb to create a cup shape in each hole
- Bake the coconut cups for 12-15 minutes or until golden brown and allow cooling in the tray for 5 minutes or more, you can keep them in the muffin tray to refrigerate later
For the chocolate cheesecake filling
- Whip the ideal milk until thickened and fluffy
- Sieve in 2 tablespoons of NESTLÉ Cocoa Powder and fold gently to combine
- Divide the cheesecake filling between the cooled coconut cups and place the cups in the fridge for about 1 hour to set, any leftover filling you can add a liqueur of your choice, mix and pour in small glasses to have as a dessert
- Delicious! Place the cups in the fridge to set, about 1 hour