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Strawberry Coconut-Crust Cheesecake

Delicious Strawberry Coconut-Crust Cheesecake You’ll Love

This Strawberry Coconut-Crust Cheesecake combines tropical coconut and strawberries for a perfect spring dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coconut Crust
  • 2 cups Sweetened Shredded Coconut Consider using unsweetened coconut for a less sweet option.
  • 1 tablespoon Sugar Substitute with coconut sugar for a healthier option.
  • 1 large Egg (Divided) Ensure it's at room temperature.
For the Cheesecake Filling
  • 8 oz Cream Cheese Ensure soft for easy mixing.
  • 1 cup Sour Cream Greek yogurt can be a substitute.
  • 2 tablespoons Potato Starch Cornstarch can be used as an alternative.
  • 1/2 cup Sugar Can be replaced with coconut sugar.
  • 1 teaspoon Pure Vanilla Extract Opt for pure over imitation.
  • 1 tablespoon Lemon Juice Fresh juice is preferred.
  • 3 large Eggs (Divided) Incorporate one at a time.
For the Topping
  • 1/2 cup Strawberry Jam Consider homemade or sugar-free options.
  • 1 cup Small Strawberries Hulled and halved or quartered.

Equipment

  • 9-inch round baking dish
  • Mixing Bowl
  • Spatula

Method
 

Step‑by‑Step Instructions for Strawberry Coconut-Crust Cheesecake
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round baking dish.
  2. Combine shredded coconut, 1 tablespoon of sugar, and 1 egg in a bowl. Press into the baking dish and bake for 10-12 minutes.
  3. Beat softened cream cheese until smooth, then gradually add sugar, sour cream, potato starch, vanilla extract, and lemon juice.
  4. Incorporate eggs one at a time, mixing thoroughly after each addition.
  5. Pour the filling over the cooled crust and spread evenly.
  6. Bake for about 35-40 minutes until edges are set and center is slightly jiggly.
  7. Cool completely in the baking dish, then refrigerate for at least 4 hours or overnight.
  8. Spread strawberry jam over the cheesecake and top with fresh strawberries before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for best results. Let cheesecake cool gradually to avoid cracks.

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