Jane Devonshire's No bake bounty cheesecake

“It’s a simple, adaptable recipe and if you leave in in the tin, it’s easy to transport – an important consideration if you’re joining friends!”

Ingredients

You’ll need 9cm springform non-stick tin

For the base

300g hobnobs, blitzed/crushed (I used gluten-free)

75g desiccated coconut

200g melted unsalted butter

50g cocoa powder

For the filling

220ml coconut collab double cream

290g coconut-based/plant-based cream cheese (any cream cheese will work)

1 can of coconut cream

2 bounty bars, chopped

1/2 tablespoon vanilla essence 

75g icing sugar, sieved

Topping 

220ml coconut collab, whippped 

Melted chocolate (as much or as little as you’d like)

Bounty bar (as much or as little as you’d like)

Toasted coconut flakes (as much or as little as you’d like)

Method

1. Put your can of coconut cream in the freezer for 15 minutes 
2. Combine all the base ingredients well (it’s really easy to blitz them in a food processor) and press firmly into the bottom of your tin. Place in the fridge whilst making the filling
3. Whip the coconut cream till its stiff and holding its shape. Open can of cold coconut cream and just take the top thick white layer off, leaving the oily bit out. Whisk into your cream till thick and fluffy, then add to the rest of the ingredients. Whisk until combined
4. Spread evenly onto your chilled biscuit base and chill for an hour
5. To decorate, whisk more cream piled on top of chopped bounty bars, melted chocolate and toasted coconut flakes 

Top tip: the left-over coconut oil can be used in many other dishes, especially in curries and stir fries