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Coconut-strawberry cheesecake

No-bake! Coconut-Strawberry cheesecake

A light and creamy no-bake coconut cheesecake topped with a bright strawberry jelly layer. Simple to make, perfectly refreshing, and ideal for summer parties or everyday desserts.
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Servings: 8 serving
Ingredients Method

Ingredients
  

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

Method
 

Instructions: 1. Base:
  1. Crush the cookies into fine crumbs and mix them with melted butter.
  2. Press the mixture firmly into a spring form pan (18–20 cm / 7–8 inches).
  3. Refrigerate for 20 minutes.
Coconut Filling:
  1. Bloom the gelatin in water for 5–10 minutes, then heat until dissolved (do not boil!).
  2. In a bowl, mix cream cheese, powdered sugar, coconut milk, and shredded coconut** until smooth.
  3. Slowly add the melted gelatin while mixing.
  4. Pour the filling over the crust and smooth the top.
  5. Refrigerate for 2 hours, until set.
Strawberry Jelly:
  1. Prepare the store-bought jelly according to the package instructions.
  2. Let it cool to room temperature before using.
Final Step:
  1. Pour the cooled strawberry jelly over the set coconut layer.
  2. Decorate with fresh strawberries.
  3. Refrigerate for 2–4 hours (preferably overnight).

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