Coconut Chocolate Blueberry Cheesecake: My Experiment

infomishmashpublic
1 day ago
3 min read

By Nin Sidhu | 17th January 2026

I’ve never really been a fan of dairy milk - never have been - and that’s how this little experiment started. I wanted a cheesecake-style dessert without the usual dairy-heavy cream and milk, just to see what would happen. Who was to know it would turn out so delicious? 😉

This is my take on a no-bake, indulgent cake that makes the most of coconut, blueberries, and good-quality dark chocolate.

Why These Ingredients Matter: Coconut, Chocolate, Blueberries, Cheesecake: My Experiment

70% Dark Chocolate Using dark chocolate with a higher cocoa percentage gives you a richer flavour and a more complex base note in desserts like this. Darker chocolate also tends to contain more cocoa solids and less sugar than lower-percentage chocolate, and is often discussed for its antioxidant content. For more on how darker chocolate can be better for you, see this credible source:🔗 Healthline — “Dark Chocolate: Nutrition, Uses, and Benefits” (https://www.healthline.com/nutrition/7-health-benefits-dark-chocolate)

Muscovado Sugar Muscovado is a less refined sugar with its natural molasses largely intact, giving it a deeper flavour and a few trace minerals that aren’t present in white sugar. Because of its molasses content, some people prefer it in baking and desserts for both taste and perceived nutritional quality. For more about muscovado and how it differs from refined sugar, see:🔗 The Guardian, “Muscovado vs Brown Sugar: What’s the Difference?” (search on guardian.com)

Coconut (Milk & Cream Bar): Coconut adds its own richness and creaminess to this recipe without dairy. Coconut milk has been appreciated in various cuisines around the world for its flavour and texture, and is often highlighted for its healthy fat profile, including medium-chain triglycerides (MCTs). For more about why coconut products are so widely used, see:🔗 Medical News Today — “Coconut Milk: Nutrition, Benefits, and Uses” (https://www.medicalnewstoday.com/articles/coconut-milk)

The Texture and Experience

Coconut Chocolate Blueberries Cheesecake: My Experiment, the results are a silky-smooth filling that still holds its structure; there’s movement and creaminess, but it doesn’t flop everywhere. The digestive biscuit base gives a familiar, comforting crumble that works perfectly with the rich coconut and chocolate.

The blueberries bring fresh acidity and little pops of juicy flavour that balance the density of the cocoa and coconut. They also add natural sweetness and a lovely, deep colour.

The Full Recipe

You can find the complete step-by-step instructions in the YouTube video. But in short, here’s what you’ll need:

Ingredients

Digestive biscuits
Butter
1 tin good-quality coconut milk
Creamed coconut bar
70% dark chocolate
Muscovado sugar
Blueberries
Cinnamon

Method

Crush the digestive biscuits finely and combine with melted butter for the base.
Soften and gently melt the creamed coconut bar with coconut milk.
Add muscovado sugar and cinnamon.
Melt the dark chocolate and fold it into the coconut mixture.
Pour over the biscuit base and fold in blueberries.
Chill for about an hour, then let stand 5–8 minutes before serving.

Want to Make It Vegan?

You can easily convert this recipe to a vegan version. Swap the butter for your preferred oil, cold-pressed olive oil, coconut oil, or even mild-flavour rapeseed oil, all of which work well. And if you want to give the base a different texture, you can replace the digestive biscuits with rolled oats instead. Rolled oats are often celebrated for their fibre content and slow-release energy, and they make a great, slightly heartier base when combined with a little oil and sweetener.

For more about why rolled oats are considered a healthy choice, check out:🔗 BBC Good Food, “Oats: Benefits and Uses” (search on bbcgoodfood.com)