Bounty parfait cheesecake
- April 2019
- Serves 8-10
- Hands-on time 30 min, plus setting and overnight freezing
Try our vegan cheesecake recipe for your dinner party dessert. It’s made with a coconut biscuit base, a layer of coconut cream topping then smothered in dark chocolate.
If you love Bounty bars, you should give our Bounty cake a go. It’s made with a coconut sponge and white chocolate ganache coated in dark chocolate.
- Vegan recipes
- 28.2g (21.7g saturated)
- 21.8g (13.9g sugars)
Freeze the unused biscuit base in a thin layer on a small lined baking sheet. Crumble over ice cream or puddings for extra crunch.
Make up to the end of step 2 up to 1 month in advance, then complete the recipe. The finished parfait will keep in the freezer for up to 24 hours, though the chocolate may develop a white bloom. Take out of the freezer 15 minutes before serving.
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