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Coconut cheesecakes in a glass

The easiest and quickest sugar pick-me-up all students need - and people who are no longer students! Cheap ingredients quickly mixed together and garnished with whatever you have in the cupboards, fridge or fruit bowl. Coconut cheesecakes in a glass are the dessert for the busy... or just the lazy!
Prep Time1 hour
Course: Dessert
Keyword: banana, cheesecakes in a glass, coconut, easy, pineapple, quick, raspberry
Servings: 2

Ingredients

  • 4 biscuits of your choice
  • 15 g butter
  • 120 g cream cheese
  • 120 ml coconut milk
  • 35 g sugar
  • 20 g dessicated coconut optional

Topping varities

  • 1 banana
  • 2 canned pineapple slices
  • 25 g dark chocolate plus extra for decoration
  • 2 tbsp raspberry jam

Instructions

  • Crush biscuits with your hands or, if you have a lot of anger to release, a rolling pin. No need to make them into breadcrumbs, the chunkier the better.
  • Melt the butter in a pan or in the microwave. Pour over the biscuits and mix before spooning into two large glasses. Place in the fridge until ready to use.
  • Beat together the cream cheese and coconut milk until smooth and thick. Add the sugar and desiccated coconut and beat again.
  • If using banana or pineapple, slice into chunks and layer on top of the biscuits.
  • If using chocolate, melt until smooth and runny and then stir into the cheesecake mixture.
  • If using raspberry jam stir through the mixture colouring it marbled pink. If using jam, lay on top of the finished dessert like a glaze.
  • Divide the cheesecake between the glasses and the biscuit bases.
  • Decorate with your chosen flavour – slices of fruit, raspberry jam, grated chocolate, a sprinkling of coconut.
  • If you can wait, leave them in the fridge until firm. If not, get a spoon and eat the cheesecake.