Hello my lovelies! I’m sorry I haven’t blogged in a while, I needed a little time out to settle into my new house and my big move with Rowan – and try and make a house a home really! I’ve been really busy with work too and i’m shattered by the time I get back unfortunately! The reality of work, dinner, bath and bed is definitely not a lie! I didn’t know what my next post would be about, but this is certainly going to be a tasty one..

Okay lets just start by saying, if you love coconut as much as I do, this is going to be the most perfect cheesecake you have tried in your entire life!

I’m no baker and definitely am not a pro at cooking either, but I really wanted to challenge myself to make something delicious. So I thought why not a cheesecake! I found a lovely lady on twitter called Jane’s Patisserie which her recipes are divine, she honestly has hundreds of different homemade recipes to suit everybody’s taste from cakes, to cheesecake to biscuits and tarts. I couldn’t decide what to make! After a while of browsing and drooling over the photos on her website I decided to go for a Bounty Cheesecake, I love coconut and a cheesecake full of bounty bars? WHATS BETTER!

This bounty-licious cheesecake is FULL of bounty bars, in the cheesecake mix and on top for decoration which means every bite you take you get the most amazing flavour… yummy.

How it was made

There wasn’t any baking needed for this cheesecake which is a bonus, it was all fridge-cooling which meant there was no possibility of something burning… result!


For this cheesecake, you will need…

A round tin (sure to come in handy)

Biscuit Base

Digestive biscuits – 300g

Butter – 115g

Cheesecake filling

Full-Fat Cream Cheese – 2 x 280g

Icing Sugar – 100g

Bounty Spread – 200g (a jar)

Double Cream – 150ml

Bounty Bars – 5 x 57g bars


Desiccated Coconut

Bounty Bars – 2 x 57g bars

Melted Chocolate – 50g

The mastery behind it all…

  1. The first thing to do is make the biscuit base. to do this put the digestive biscuits in a blender and blitz them until they come small pieces or crumbs (if you don’t have a blender, you can put them in a sandwich bag and smash them with a rolling pin). In a saucepan melt the butter, this can be any type and once melted add the crushed digestive biscuit. Once mixed well put in the bottom of the tin and press it down to make a firm base. At this point stick it in the fridge to set!
  2. Next thing to do is make the cheesecake filling which is a LOT easier to do with an electric whisk, it doesn’t have to be very fancy. I use my £24 Asda home whisk (which can be bought online here) and it worked absolutely perfectly. In the bowl add the cream cheese, icing sugar, bounty spread and mix until it is a smooth consistency. Put the whisk on a lower speed and slowly add the double cream to thicken the mix up BUT do not do it too quick as it could become a disaster and over whip. As Jane said, it is better for it to be under whipped than over whipped!
  3. When the mixture is thick enough, drop in the chopped up bounty bars and fold it into the coco-nutty goodness. Get the biscuit base out of the fridge and pour the mix on top, spreading it evenly across the top of the base. Put it back in the fridge overnight for the best results!
  4. Decorating the cheesecake is the funnest part! What I did was melt the chocolate in either a saucepan or microwave and dip the tip of a fork into it. Create lines across the top of the cheesecake with the fork dipping into the melted chocolate often. Sprinkle on the extra chopped bounty bars and there you have it! The MOST divine bounty cheesecake!

(This recipe is from Jane’s website, so all credit to her!)

Thank you so much to Jane’s Patisserie for this recipe, I will definitely be trying more of your cheesecake in the future. I am extremely impressed at how my cheesecake turned out and it tastes soooooo much better than it looks, I promise!

I hope you enjoyed reading this, I feel like baking could be my new ‘thing’! Let me know in the comments if you have any other baking blogs that you would recommend for me to read, I would love that! I’m totally up for reading new recipes and trying them myself. Also, let me know whether you have made something similar or taken a look at Jane’s page!

You can visit this recipe on Jane’s page by clicking here and make sure you go and say hello to her on her Twitter at @janespatisserie


Jess xx


  1. 27th August 2017 / 11:06 pm

    This looks really good- I love cheesecakes and coconut! I recently gave up dairy but I would throw that aside to make this!!

    • jessheardblog
      28th August 2017 / 8:24 am

      You could get dairy free ingredients to help like DF butter and things?❤️

  2. jessheardblog
    30th August 2017 / 7:14 pm

    It’s delicious! Really worth a try ?

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