Strawberry Coconut No Bake Cheesecake

The Fourth of July or American Independence Day is coming soon and we decided to create a recipe to commemorate this day.

Cheesecake is a popular dessert around the world and probably the most popular dessert in America. Red, white and blue are USA national colors and we wanted to create something with this color palette.

We decided to combine strawberry and coconut because they combine really well. Blueberries, raspberries, and blackberries are added on top to add a touch of freshness to this dessert.

We try to not use food coloring if possible because we believe that flavor should be on par with the visuals. That’s why instead of using food coloring for the layers of this cheesecake, we decided to make different flavors.

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The difference between a no-bake cheesecake and a baked one is that we don’t use eggs or flour. We use gelatin instead. The texture is lighter than an original cheesecake.

Use the cream cheese you like the most, in our case we use Philadelphia because of the creamy texture and flavor.

For vegan people who want to try this recipe all you need to do is to change the heavy cream with any vegan whipping cream, the gelatin with agar agar and the butter with margarine.

You can check other cake recipes in the links below.

No-bake Oreo Cheesecake

Upside Down Pineapple Cake

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Ingredients

Servings:

10 – 12

Cake dimensions:

20 cm diameter x 9 cm ( 8 in x 3.5 in)

Difficulty:

Medium

Cookie base

  • 170 g Vanilla Cookies (6 oz)
  • 80 g Unsalted Butter (2.8 oz)

Cheesecake base

  • 350 g Cream Cheese (12.3 oz)
  • 300 g White Sugar (10.6 oz)
  • 500 g Heavy Cream (17.6 oz)

Layer 1

  • 1/3 cheesecake base
  • 150 g Strawberry puree (5.3 oz)
  • 20 g Gelatin (0.7 oz)
  • 120 g Water to dissolve the gelatin (4.2 oz)

Layer 2

  • 1/3 cheesecake base
  • 100 g cream of coconut (3.5 oz)
  • 20 g Gelatin (0.7 oz)
  • 120 g Water to dissolve the gelatin (4.2 oz)

Layer 3 = Layer 1

Garnish

  • Whipped cream
  • Raspberries
  • Blackberries
  • Blueberries

Method

  • First of all, we make the cookie base. In a food processor or blender put the cookies and blend them until fine pieces. Mix it with the melted butter until well combined. Then put the mixture in your mold and press it well until compact. Leave it in the refrigerator until needed.
  • Now we make the cheesecake base. In a bowl, put the cream cheese and sugar. Put the bowl over a double boiler and stir until melted and well combined. Let it cool.
  • In a bowl, put the heavy cream and whisk it until the consistency of whipped cream.
  • Once the cream cheese mixture is at room temperature add the whipped heavy cream and mix it.
  • Now that we have the cheesecake base, divide it into 3 parts and mix 2 of them with the strawberry puree (to make the puree just blend the strawberries and sieve it) and the other one with cream of coconut. Don’t add the gelatin yet!
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  • Now let’s start building our cheesecake, in a small bowl, put the gelatin and water of the first layer and heat it in a microwave for 1 minute and mix until well dissolved. Mix it with the mixture of the first layer and pour it over the cookie base. Return to the freezer for 15 minutes.
  • When the first layer is solid. Repeat the same process for the second layer. We melt the gelatin at the moment of adding each layer to prevent the mixture to get solid.
  • Finally, we do the same for the third layer, leave it in the freezer for 1 hour.
  • Unmold carefully with the help of hot towels or a kitchen torch. Garnish with whipped cream and berries.
  • Eat! Hope you enjoy this recipe and make it.

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