Strawberry Cheesecake With Coconut Cookie Crust Recipe

Strawberry Cheesecake With Coconut Cookie Crust Recipe

How To Make Strawberry Cheesecake With Coconut Cookie Crust

Make your strawberry cheesecake extra flavorful by making coconut cookies as the crust. It’s a superb combination of sweet and tart taste in one dessert.

Preparation: 30 minutes
Cooking: 3 hours 30 minutes
Cool Time: 2 hours
Total: 6 hours



For Cheesecake:

  • 16coconut biscuit cookies
  • 3tbspunsalted butter,melted
  • 1boxcheesecake mix,prepared according to package instructions
  • 1boxstrawberry jello,prepared according to package instructions

For Italian Meringue:

  • ¼cupsugar
  • 2tbspwater
  • 1egg white,large, room temperature

For Glass Candy:

  • ½cupsugar
  • ¼cupwater

For Strawberry Coulis:

  • 2tbspstrawberry jam
  • 1tspwater


  • strawberry wafer cooky,finely crushed
  • strawberry,freeze-dried, finely crushed
  • raspberry gummy candy,cut in half
  • coconut flake,toasted, sweetened


  1. To make the cheesecake, line an 8-inch square baking dish with parchment paper and grease with nonstick spray.

  2. Add the cookies to the bowl of a food processor. Pulse until broken down into fine crumbs. Transfer to a medium bowl and add the melted butter. Stir until well combined and the consistency resembles wet sand.

  3. Transfer the cookie crumbs to the prepared baking dish and pat down in an even layer. Set aside.

  4. Prepare the cheesecake mix according to the package instructions, then spread the filling over the crust in an even layer. Chill in the refrigerator for at least 2 hours.

  5. Prepare the strawberry jello mix according to the package instructions. Gently ladle half of the jello mixture on top of chilled cheesecake. Return to the fridge and let set until firm, about 90 minutes. Save the remaining jello for another use, if desired.

  6. In a small saucepan, combine the sugar and water. Cook over medium heat until the mixture reaches 240 degrees F.

  7. Add the egg white to a medium bowl and whip with an electric hand mixer until soft peaks form for about 2 minutes.

  8. With the mixer on medium speed, carefully and slowly drizzle in the hot sugar syrup. Increase the mixer speed to high and whip until stiff peaks form. Let cool slightly, then transfer to a piping bag fitted with a piping tip. Set aside until ready to use.

  9. For the candy shards, line a baking sheet with parchment paper. Add the sugar and water to a small saucepan. Heat over medium-high heat until the mixture reaches 300 degrees F.

  10. Pour the mixture onto the prepared baking sheet and carefully tilt the pan spread in a thin layer. Let sit until the candy cools and hardens, about 2 minutes. Use a meat mallet or spoon to crack the candy into small pieces.

  11. Make the coulis by stirring together jam and water in a small bowl. Strain through a fine-mesh sieve to remove any clumps.

  12. Use a pastry brush to lightly brush coulis across each plate. Set a thin slice of cheesecake in the center.

  13. Top with crushed wafer cookies, crushed freeze-dried strawberries, raspberry candy, candy shards, small mounds of meringue, and toasted coconut flakes.

  14. Sprinkle more garnishes on the plate. Serve immediately.

  15. Enjoy!


  • Calories: 355.10kcal
  • Fat: 15.67g
  • Saturated Fat: 8.23g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 4.62g
  • Polyunsaturated Fat: 1.78g
  • Carbohydrates: 53.01g
  • Fiber: 0.10g
  • Sugar: 32.49g
  • Protein: 3.63g
  • Cholesterol: 39.35mg
  • Sodium: 210.75mg
  • Calcium: 20.63mg
  • Potassium: 91.35mg
  • Iron: 0.91mg
  • Vitamin A: 96.80µg
  • Vitamin C: 0.54mg
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