Coconut Cheesecake With Chocolate (No Bake)

Melt 175 g white chocolate in a double boiler and let it cool to room temperature.

Melt the butter over low heat in a saucepan.

Grind the Maria biscuits in a food processor. Add the melted butter and mix together

Take a springform pan or cake pan and line it with parchment paper. Spread the cookie dough evenly over the bottom and press it firmly with the bottom of a spoon, make sure to also cover the sides. Place the pan with the cookie dough briefly in the refrigerator.

In a deep bowl, combine half of the mascarpone with the powdered sugar, whipped cream stabilizer, and vanilla sugar. Mix for 1 minute. Gradually add the cooled melted white chocolate and mix well.

Then add the remaining mascarpone and mix again. Slowly pour in the heavy cream and mix until stiff. Set the mixer aside and use a spatula from now on. Gently fold the shredded coconut until combined. Note: make sure the mascarpone and melted white chocolate are at room temperature, while the heavy cream is cold.

Spread the cheesecake mixture over the cookie dough in the pan.

Heat the heavy cream almost to a boil. Add the pieces of dark chocolate and let it sit for 1 minute. Then stir until smooth.

Spread the dark chocolate ganache evenly over the cheesecake. Cover the cheesecake and place it in the refrigerator to set, preferably overnight.

Cut the coconut cheesecake into equal slices. Garnish the sides with chocolate lines and shredded coconut. Enjoy your meal, Bismillah!