If you’re looking for a dessert that combines the refreshing taste of strawberries with the tropical flair of coconut, then this No-Bake Strawberry Coconut Cheesecake is just what you need. It’s a light and creamy treat that’s perfect for any occasion, from summer gatherings to cozy family dinners.
This delightful cheesecake is incredibly easy to make, requiring no baking at all. Just layer creamy cheesecake filling over a crunchy graham cracker crust, topped with sweet strawberry puree and shredded coconut. In no time, you’ll have a dessert that not only looks beautiful but tastes heavenly.
Imagine biting into a slice of this cheesecake, where the smooth coconut flavor mingles perfectly with the fresh sweetness of strawberries. Each bite is a little piece of paradise that will leave your taste buds dancing.
Refreshing No-Bake Strawberry Coconut Cheesecake Recipe
This No-Bake Strawberry Coconut Cheesecake features a luscious cream cheese filling blended with coconut cream, all sitting atop a buttery graham cracker crust. It’s a no-fuss dessert that is both elegant and satisfying, making it an ideal choice for warm weather treats.
The overall taste is a delightful balance between creamy and fruity, with the coconut adding a subtle richness that complements the bright strawberries.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup coconut cream
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed
- Additional strawberries and coconut for garnish
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs, shredded coconut, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
- Make the Filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and coconut cream, mixing until well combined. Stir in vanilla extract.
- Layer the Cheesecake: Pour the cream cheese mixture over the prepared crust. Smooth the top with a spatula, then drizzle the pureed strawberries over it. Swirl gently with a knife for a marbled effect.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours or until set. Overnight chilling is recommended for best results.
- Serve: Once set, remove the cheesecake from the springform pan. Garnish with additional fresh strawberries and shredded coconut before slicing and serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 4g
- Carbohydrates: 30g
