No bake Bounty Bar Cheesecake with an Oreo crust, creamy cream cheese coconut filling, chocolate topping and topped with all the components of Bounty candy bar! Perfect Summer Dessert!
I absolutely love a good no bake cheesecake! This is a perfect easy dessert any time of the year, but I especially love this in the warmer months.
I decided to keep this cake recipe ridiculously simple. No baking, if you can press, pour and chop, I know you can recreate this in your kitchen!
Let’s take a look at the layers:
Oreo crust: one whole package of Oreo blended into crumbs
Coconut cheesecake filling: cream cheese, powdered sugar for sweetness, heavy whipped cream, coconut flakes and coconut extract add more coconut flavor.
Chocolate topping: chocolate chips and heavy cream. You can always make less chocolate if you don’t want that layer to be so thick.
The toppings: coconut flakes, sliced bounty bar pieces.
How long will this Cheesecake last?
This Cheesecake and any leftovers can be covered and stored in the fridge for up to 3-4 days.
Can I freeze this Bounty Cheesecake?
This cheesecake can be frozen, covered tightly, for up to 1 month. Thaw overnight in the fridge before serving.
It’s no secret that I love cheesecake. As you may have guessed from the many cheesecake recipes on my site, they are one of my favorite desserts! This no-bake coconut cheesecake is a perfect easy dessert. It’s cool, refreshing, with the slightly sweet flavor of coconut.
A delicious bounty cheesecake recipe that tastes like the candy bar, dare I say even better
Creamy, tropical, and easy to make, this dreamy and delicious no-bake Bounty Cheesecake is a delight to enjoy.
What I love about this coconut cheesecake recipe is just how perfect it turns out every single time. It’s pleasantly sweet with a very subtle coconut flavor, without being overpowering. Enjoy!
Bounty Cheesecake
Course: DessertCuisine: AmericanDifficulty: Easy12
servings30
minutes6
hours30
minutesNo bake Bounty Bar Cheesecake with an Oreo crust, creamy cream cheese coconut filling, chocolate topping and topped with all the components of Bounty candy bar! Perfect Summer Dessert!
Ingredients
- For the crust:
2 ½ cups Oreo cookie crumbs, about 26 Oreo cookies
6 tablespoons unsalted butter, melted
- For the cheesecake filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 teaspoons coconut extract
2 cups heavy whipping cream
2 cups sweetened coconut flakes
- For chocolate topping:
½ cup heavy cream
4 ounces chocolate chips
- For garnish:
Coconut flakes, optional
Bounty bar pieces, optional
Directions
- To make crust:
- Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened
- Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
- Place in the freezer while you make the filling
- To make cheesecake filling:
- In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside
- In separate bowl whip heavy cream until soft peaks form add vanilla extract, coconut extract and continue mixing until stiff peaks form
- Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
- Add coconut flakes and mix on low speed until well incorporated
- Spread coconut cheesecake filling into bottom of the crust
- Set in the fridge to firm
- To make chocolate topping:
- Place chocolate chips into a bowl, bring heavy cream just barely to a simmer and pour over chocolate chips
- Stir with a spatula until combined and smooth
- Cool and pour over cheesecake
- When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides
- Place bounty bars pieces around the edge of the cheesecake and coconut flakes if desired
- Serve
