If you’re a fan of coconut and chocolate, this Bounty Mascarpone Chocolate Cheesecake is about to become your new favorite. It’s rich, smooth, and full of bold, indulgent flavor—everything you want in a chocolate cheesecake, with a tropical twist.
What makes this one extra special is the crust. Instead of a classic cookie base, I use my coconut macaron recipe—the same one I love to bake during the holiday season. It bakes into a chewy, golden layer with caramelized edges and a gooey, toasted coconut center that’s absolutely dreamy as a crust. It’s a perfect match for the creamy chocolate mascarpone cheesecake layered on top.
The filling is made with dark chocolate, mascarpone, and whipped meringue, giving it a velvety texture and that deep chocolate flavor we all crave. And here’s a little secret: a shot of hot espresso or strong brewed coffee mixed into the chocolate takes the whole thing to the next level. It doesn’t taste like coffee—it just makes the chocolate shine.
If you love Bounty bars (or Almond Joy), you’re going to adore this. It’s nostalgic, decadent, and totally unforgettable.
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