Coconut macaroon cheesecake

Get creative in the kitchen with this heavenly coconut macaroon cheesecake - the perfect summer indulgence.

  • 30 mins preparation
  • 3 hrs marinating
  • Serves 8
  • Print


Coconut macaroon cheesecake
  • 125 gram packet plain sweet biscuits
  • 100 gram coconut macaroons
  • 125 gram butter, melted
  • 2 teaspoon gelatine
  • 1 tablespoon water
  • 250 gram packet cream cheese, softened
  • 1/4 cup (55g) caster sugar
  • 270 millilitre can coconut cream
  • 1 teaspoon finely grated lime rind
  • 1 1/2 tablespoon lime juice


Coconut macaroon cheesecake
  • 1
    Process biscuits until fine; add butter, process until combined. Press mixture evenly over base and sides of a 11cm x 34cm (base measurement) rectangular fluted loose-based flan tin. Place tin on a tray and freeze while you make the filling.
  • 2
    Meanwhile, sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
  • 3
    Beat cream cheese and caster sugar in small bowl with electric mixer until smooth. Add coconut cream, rind and juice; beat until smooth. Stir in gelatine mixture.
  • 4
    Pour mixture into crumb crust. Cover; refrigerate about 3 hours or until set.


If you have difficulty finding coconut macaroons you can use 100g butternut biscuits. Reduce the butter quantity in the recipe by half as these biscuits are quite high in butter.

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