With a chocolate and coconut cookie crust, this simple “no bake” cheesecake recipe becomes extra elegant and decadent layered with luscious chocolate ganache.

Chocolate Ganache Coconut Cookie Cheesecake

Crust:
2 cups chocolate coconut cookies
½ cup butter, melted

Cheesecake Layer:
2 cups cream cheese
1 ¼ cups powdered sugar
½ tsp. vanilla extract
pinch of sea salt

Chocolate Ganache:
2 ½ cups dark chocolate chunks
½ cup heavy cream
pinch of sea salt

Preheat the oven to 425 degrees.

Line a quick-release cheesecake pan with parchment paper.

In a food processor, pulse the cookies into a fine crumb. Add the melted butter and process until smooth.

Press into the parchment-lined cheesecake pan and bake for 25-30 minutes, until aromatic and golden brown.

While the crust cools, wipe clean the food processor bowl and puree together the cream cheese, powdered sugar, vanilla, and salt.

Spread the sweetened cream cheese evenly over the top of the cooled crust.

Chill for several hours, until set.

Once the cream cheese layer is cold and set, prepare the chocolate ganache by melting the chocolate over very, very low heat. Stir constantly and whisk in the cream and salt until the mixture is super smooth.

Pour the chocolate ganache over the cream cheese layer and shake the pan until all bubbles are gone and the chocolate is glass-smooth.

Chill for several hours before slicing and serving.