No-bake! Coconut-Strawberry cheesecake
Ingredients: (8″ baking pan)
- 200 g cookies (butter or coconut cookies)
- 80 g melted butter
Coconut Filling:
- 400 g cream cheese
- 150 ml full-fat canned coconut milk
- 100 g powdered sugar
- 100 g fine shredded coconut
- 10 g gelatin + 50 ml water
Strawberry Jelly:
- 1 box of strawberry jelly mix (store-bought)
- Water (as per jelly package instructions)
Decoration:
- Fresh strawberries
Instructions: 1. Base:
- Crush the cookies into fine crumbs and mix them with melted butter.
- Press the mixture firmly into a springform pan (18–20 cm / 7–8 inches)**.
- Refrigerate for 20 minutes.
2. Coconut Filling:
- Bloom the gelatin in water for 5–10 minutes, then heat until dissolved (do not boil!).
- In a bowl, mix cream cheese, powdered sugar, coconut milk, and shredded coconut** until smooth.
- Slowly add the melted gelatin while mixing.
- Pour the filling over the crust and smooth the top.
- Refrigerate for 2 hours, until set.
3. Strawberry Jelly:
- Prepare the store-bought jelly according to the package instructions.
- Let it cool to room temperature before using.
4. Final Step:
- Pour the cooled strawberry jelly over the set coconut layer.
- Decorate with fresh strawberries.
- Refrigerate for 2–4 hours (preferably overnight).
Enjoy!
