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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Recipe Information
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
Instructions
Prepare the crust: In a food processor, blend the graham crackers and shredded coconut until fine crumbs form.
Transfer the crumbs to a mixing bowl and add the melted butter. Mix until the crumbs are evenly coated and hold together when pressed.
Press the crumb mixture into the bottom of a 9-inch springform pan to form an even layer. Refrigerate while preparing the filling.
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.
In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer until smooth and creamy.
Add the coconut cream, heavy cream, and vanilla extract to the cream cheese mixture and continue to beat until well combined.
With the mixer on low speed, slowly pour in the dissolved gelatin while mixing. Beat until the filling is smooth and evenly incorporated.
Gently fold in the chopped fresh strawberries into the filling mixture.
Pour the filling over the prepared crust, spreading it into an even layer. Refrigerate for at least 4-6 hours or until fully set.
Once the cheesecake has set, top it with a thin layer of strawberry jam for added flavor and shine.
Optional: Garnish with additional fresh strawberries and shredded coconut before serving.
Carefully release the springform pan, slice the cheesecake, and serve chilled. Enjoy!
Nutrition Facts
Calories |
5893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 415.4 g | 533% | |
| Saturated Fat | 249.9 g | 1250% | |
| Polyunsaturated Fat | 15.3 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 2561 mg | 111% | |
| Total Carbohydrate | 492.8 g | 179% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 387.1 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 641 mg | 49% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1578 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
