I love everything coconut and this is delicious too. It’s halve dairy and halve non-dairy. The original cheesecake recipe is on my blog.
For the base you can use any vanilla biscuits, crushed and then mix with a fork with 50g melted butter. Pressed into a glass tray and place into the fridge to set.
In a mixing bowl, add in
500g of Cream Cheese
1 Can of Condensed Milk
800g Coconut Cream
30ml Lemon Juice
Mix well until flowy and airy and place into the glass tray in the fridge to set.
Add some caramel on top and let it set in the fridge overnight or for a few hours.