Strawberry Coconut Cheesecake
Indulge in the tropical decadence of Strawberry Coconut Cheesecake, a no-bake dessert that marries creamy richness with fruity brightness. This luscious cheesecake features a buttery graham cracker and toasted coconut crust, perfectly balanced by a velvety coconut-infused cream cheese filling studded with juicy fresh strawberries. Enhanced by the subtle sweetness of vanilla and a glossy strawberry jam topping, this recipe offers a refreshing twist on classic cheesecake. Perfect for warm-weather gatherings or special occasions, this chilled dessert comes together effortlessly with minimal prep time and sets beautifully in the fridge. Serve each slice with a garnish of fresh strawberries and a sprinkle of shredded coconut for a show-stopping finale that's as visually stunning as it is delicious.
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Ingredients
- 200 grams Graham crackers
- 50 grams Unsweetened shredded coconut
- 100 grams Unsalted butter, melted
- 500 grams Cream cheese, softened
- 150 grams Granulated sugar
- 120 ml Coconut cream
- 200 ml Heavy cream
- 1 teaspoon Vanilla extract
- 300 grams Fresh strawberries, chopped
- 100 grams Strawberry jam
- 10 grams Gelatin powder
- 50 ml Water, for gelatin
Directions
Step 1
Prepare the crust: In a food processor, blend the graham crackers and shredded coconut until fine crumbs form.
Step 2
Transfer the crumbs to a mixing bowl and add the melted butter. Mix until the crumbs are evenly coated and hold together when pressed.
Step 3
Press the crumb mixture into the bottom of a 9-inch springform pan to form an even layer. Refrigerate while preparing the filling.
Step 4
In a small bowl, combine the gelatin powder and water. Let it bloom for 5 minutes, then microwave for 10-15 seconds to dissolve completely. Allow to cool slightly.
Step 5
In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer until smooth and creamy.
Step 6
Add the coconut cream, heavy cream, and vanilla extract to the cream cheese mixture and continue to beat until well combined.
Step 7
With the mixer on low speed, slowly pour in the dissolved gelatin while mixing. Beat until the filling is smooth and evenly incorporated.
Step 8
Gently fold in the chopped fresh strawberries into the filling mixture.
Step 9
Pour the filling over the prepared crust, spreading it into an even layer. Refrigerate for at least 4-6 hours or until fully set.
Step 10
Once the cheesecake has set, top it with a thin layer of strawberry jam for added flavor and shine.
Step 11
Optional: Garnish with additional fresh strawberries and shredded coconut before serving.
Step 12
Carefully release the springform pan, slice the cheesecake, and serve chilled. Enjoy!
Nutrition Facts
| Serving size | (1784.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5892.7 |
| Total Fat 415.4g | 0% |
| Saturated Fat 249.9g | 0% |
| Polyunsaturated Fat 15.3g | |
| Cholesterol 971.9mg | 0% |
| Sodium 2560.6mg | 0% |
| Total Carbohydrate 492.8g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 387.1g | |
| Protein 57.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 641.0mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 1578.0mg | 0% |
Source of Calories