Strawberry Cheesecake With Coconut Cookie Crust Recipe

This strawberry cheesecake with coconut cookie crust recipe combines the fruity flavors of strawberries, and the tropical essence of coconut in a delectable dessert. The addition of the Italian meringue adds a layer of sophistication, while the candy shards bring a playful touch. The result is an exquisite dessert that is as pleasing to the eyes as it is to the palate.

Strawberry Cheesecake With Coconut Cookie Crust Recipe
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This recipe calls for a few ingredients that you might not typically have in your pantry. One of them is the coconut biscuit cookies, which can be found in the cookie aisle of most supermarkets or online. These give the crust a unique, tropical flavor that pairs well with the strawberry cheesecake. Another ingredient is the Italian meringue, which requires a sugar syrup heated to a specific temperature. It might seem intimidating, but with a sugar thermometer, it's a breeze. The raspberry gummy candy and candy shards also add a fun twist to this dessert, making it a real showstopper.

Ingredients for Strawberry Cheesecake with Coconut Cookie Crust Recipe

Coconut biscuit cookies: These cookies are used for the crust. They give a unique flavor and texture to the cheesecake base.

Unsalted butter: This binds the cookie crumbs together to form the crust.

Cheesecake mix: A convenient way to ensure all the necessary components for a perfect cheesecake are included.

Strawberry jello: This gives the cheesecake a fruity flavor and a nice, pink color.

Sugar: Essential for sweetness and for making the Italian meringue and candy shards.

Egg white: Used in the meringue, it gives it a fluffy and airy texture.

Strawberry jam: Used for the strawberry coulis, this brings an extra punch of strawberry flavor.

Strawberry wafer cookie: A perfect garnish that adds a touch of whimsy and extra flavor to the dessert.

Raspberry gummy candy: A fun and colorful garnish that adds a playful touch to the dish.

Coconut flakes: These add a tropical flavor and a nice, toasty crunch when sprinkled on top.

One reader, Gard Keeling says:

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This strawberry cheesecake with coconut cookie crust recipe is a game-changer! The combination of the creamy cheesecake, sweet strawberries, and crunchy coconut crust is simply divine. It's a showstopper dessert that's perfect for any occasion. I highly recommend trying it out - you won't be disappointed!

Gard Keeling

Mastering the Techniques for Strawberry Cheesecake

How to make the cheesecake crust: Combine crushed coconut biscuit cookies with melted butter until the mixture resembles wet sand. Press the mixture into the bottom of a lined and greased baking dish to form an even layer.

How to prepare the Italian meringue: Combine sugar and water in a saucepan and cook until the mixture reaches 240 degrees F. Whip the egg white until soft peaks form, then slowly drizzle in the hot sugar syrup while continuing to whip until stiff peaks form. Transfer the meringue to a piping bag fitted with a piping tip.

How to make glass candy shards: Combine sugar and water in a saucepan and heat until the mixture reaches 300 degrees F. Pour the mixture onto a lined baking sheet, spread it into a thin layer, and let it cool and harden. Crack the candy into small pieces using a meat mallet or spoon.

How to make the strawberry coulis: Stir together strawberry jam and water in a small bowl. Strain the mixture through a fine-mesh sieve to remove any clumps.

How to garnish and serve: Brush the plate with the strawberry coulis, place a slice of cheesecake in the center, and top with crushed wafer cookies, crushed freeze-dried strawberries, raspberry candy, candy shards, small mounds of meringue, and toasted coconut flakes. Sprinkle additional garnishes on the plate before serving.

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

Serves:

Ingredients

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

GARNISHES

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

Instructions

  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!

Nutrition

  • 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

Perfecting the Coconut Cookie Crust: A Technique Tip

When making the Italian meringue, ensure that the sugar syrup is at the correct temperature before adding it to the whipped egg whites. If the syrup is too hot, it can cook the egg whites and create lumps in your meringue. On the other hand, if the syrup is not hot enough, the meringue may not hold its shape. Using a candy thermometer can help you achieve the perfect temperature. Also, remember to pour the syrup in a slow, steady stream while continuously whipping the egg whites. This will help to gradually increase the temperature of the egg whites and prevent them from cooking.

Time-Saving Tips for Making This Delightful Dessert

Prep ahead: Make the cookie crust and cheesecake filling the day before and refrigerate them overnight. This will save time on the day of serving.

Use store-bought: Consider using store-bought strawberry jam instead of making the coulis from scratch to save time and effort.

Quick chill: Place the cheesecake in the freezer for 30-45 minutes to speed up the chilling process instead of waiting for it to set in the refrigerator for several hours.

Multi-task: While the cheesecake is chilling, prepare the Italian meringue, candy shards, and garnishes to maximize efficiency in the kitchen.

Organize ingredients: Before starting, gather all the ingredients and equipment needed for the recipe to avoid last-minute searches and delays.

Substitute Ingredients For Strawberry Cheesecake With Coconut Cookie Crust Recipe

  • coconut biscuit cookies - Substitute with graham cracker crumbs: Graham cracker crumbs can provide a similar crunchy texture and a slightly sweet flavor, which can complement the coconut and cheesecake filling well.

  • cheesecake mix - Substitute with cream cheese and sugar: You can make a homemade cheesecake filling by blending cream cheese and sugar to achieve a creamy and rich texture similar to a cheesecake mix.

  • strawberry jello - Substitute with fresh strawberry puree: Using fresh strawberry puree can provide a natural and vibrant strawberry flavor without the artificial taste of jello, enhancing the overall taste of the cheesecake.

  • coconut flake - Substitute with chopped almonds: Chopped almonds can offer a similar nutty crunch and a delicate flavor that complements the cheesecake and strawberry elements in the recipe.

Presenting the Perfect Strawberry Cheesecake

  1. Elevate the cheesecake base: Instead of a traditional graham cracker crust, use a mixture of coconut biscuit cookies and butter for a more sophisticated and unique flavor profile.

  2. Create a stunning strawberry jello layer: Instead of simply pouring the jello over the cheesecake, consider using a small ring mold to create a perfectly shaped layer that adds visual appeal and a burst of fruity flavor.

  3. Incorporate Italian meringue: Add a touch of elegance by piping Italian meringue on top of the cheesecake. The glossy peaks will provide a beautiful contrast to the vibrant strawberry jello layer.

  4. Craft delicate glass candy: Create delicate and eye-catching glass candy to adorn the plate, adding a touch of whimsy and elegance to the presentation.

  5. Artfully drizzle strawberry coulis: Use a fine-tipped squeeze bottle to delicately drizzle the strawberry coulis on the plate, adding a pop of color and a hint of sweetness to complement the cheesecake.

  6. Garnish with precision: Carefully place garnishes such as strawberry wafer cookies, fresh strawberries, raspberry gummy candy, and toasted coconut flakes with precision and artistry to create a visually stunning plate.

  7. Balance flavors and textures: Ensure that each element on the plate contributes to a harmonious balance of flavors and textures, creating a memorable dining experience for the judges.

Essential Tools for Making Strawberry Cheesecake with Coconut Cookie Crust

  • Food processor: A food processor is used to finely grind the coconut biscuit cookies into crumbs for the crust of the cheesecake.
  • Mixing bowl: A mixing bowl is used to combine the cookie crumbs with melted butter to create the crust for the cheesecake.
  • 8-inch square baking dish: An 8-inch square baking dish is used to assemble and chill the cheesecake.
  • Parchment paper: Parchment paper is used to line the baking dish, preventing the cheesecake from sticking and aiding in easy removal.
  • Nonstick spray: Nonstick spray is used to grease the parchment paper and baking dish, ensuring the cheesecake doesn't stick.
  • Saucepan: A saucepan is used to cook the sugar and water for the Italian meringue and candy shards.
  • Electric hand mixer: An electric hand mixer is used to whip the egg white and create the Italian meringue.
  • Piping bag with tip: A piping bag with a tip is used to pipe the Italian meringue onto the cheesecake.
  • Baking sheet: A baking sheet is used to line and cool the candy shards before breaking them into pieces.
  • Fine-mesh sieve: A fine-mesh sieve is used to strain the strawberry jam for the coulis, ensuring a smooth consistency.
  • Pastry brush: A pastry brush is used to lightly brush the strawberry coulis onto each plate for plating.
  • Meat mallet or spoon: A meat mallet or spoon is used to crack the cooled candy into small pieces for garnishing the cheesecake.

Storing and Freezing Your Homemade Strawberry Cheesecake

Here are the detailed storing and freezing guidelines for strawberry cheesecake with coconut cookie crust:

  • To store the cheesecake in the refrigerator, tightly wrap the entire pan in plastic wrap or aluminum foil. This will help prevent the cheesecake from absorbing any odors from the fridge. The cheesecake will keep well for up to 5 days in the refrigerator.
  • For longer storage, you can freeze the cheesecake for up to 2-3 months. To freeze, first chill the cheesecake completely in the refrigerator. Then, wrap the entire pan tightly in a layer of plastic wrap followed by a layer of aluminum foil. Label and date the cheesecake before placing it in the freezer.
  • If you want to freeze individual slices, cut the chilled cheesecake into portions and place them on a baking sheet lined with parchment paper. Freeze the slices until solid, about 2 hours. Then, wrap each slice tightly in plastic wrap and place them in a freezer-safe container or resealable plastic bag. This method allows you to thaw only the desired number of slices at a time.
  • To thaw a frozen cheesecake, transfer it from the freezer to the refrigerator and let it thaw overnight. If you're thawing individual slices, you can remove them from the freezer and let them thaw at room temperature for about 30-45 minutes before serving.
  • Avoid refreezing a previously frozen and thawed cheesecake, as this can affect its texture and quality. It's best to freeze the cheesecake only once and consume it within a couple of months for optimal flavor and texture.
  • When storing or freezing the cheesecake, make sure to keep it away from strong-smelling foods to prevent any odor absorption. Also, ensure that the cheesecake is tightly wrapped to minimize exposure to air, which can cause freezer burn and dryness.

Surprising Facts About Strawberry Cheesecake

The strawberry cheesecake with coconut cookie crust recipe is a delightful dessert that combines the sweetness of strawberries with the rich creaminess of cheesecake. This dessert is a perfect treat for special occasions or gatherings. It offers a unique blend of flavors and textures, making it a delightful indulgence for anyone with a sweet tooth. The combination of the coconut cookie crust and the strawberry jello adds an interesting twist to the traditional cheesecake. It's a great way to impress your guests with a visually stunning and delicious dessert.

Is Making Strawberry Cheesecake at Home Cost-Effective?

This strawberry cheesecake with coconut cookie crust recipe is moderately cost-effective for a household. The use of strawberry jello and coconut biscuit cookies might increase the cost slightly, but the overall ingredients are fairly affordable. The approximate cost for a household of 4 people would be around $20-$25. The overall verdict rating for this recipe would be an 8.

Is This Decadent Dessert Healthy or Unhealthy?

This strawberry cheesecake with coconut cookie crust recipe, while indulgent and delicious, is not particularly healthy. Here's why:

  • The recipe uses a significant amount of sugar, both in the cheesecake mix, jello, meringue, and glass candy. Excessive sugar consumption can lead to weight gain, tooth decay, and an increased risk of chronic diseases like diabetes and heart disease.
  • The coconut biscuit cookies and butter in the crust add saturated fat to the recipe, which can raise LDL (bad) cholesterol levels and increase the risk of heart disease when consumed in excess.
  • The cheesecake mix likely contains high amounts of saturated fat from cream cheese, which can also contribute to heart health issues.
  • The recipe lacks fiber, vitamins, and minerals, as it primarily consists of processed ingredients.

To make this recipe healthier, consider the following suggestions:

  • Reduce the amount of sugar in the cheesecake mix, jello, meringue, and glass candy. You can experiment with natural sweeteners like stevia or monk fruit extract to maintain sweetness while cutting down on added sugars.
  • Use a whole-grain cookie or graham cracker for the crust to increase the fiber content. You can also reduce the amount of butter used in the crust or replace it with a healthier alternative like coconut oil.
  • Incorporate more fresh strawberries into the recipe. You can add them to the cheesecake batter or use them as a topping. This will increase the vitamin C, fiber, and antioxidant content of the dessert.
  • Experiment with a lower-fat cream cheese or Greek yogurt in the cheesecake mix to reduce the saturated fat content.
  • Serve smaller portions and pair the cheesecake with a side of fresh berries to make it a more balanced treat.

Editor's Opinion on This Strawberry Cheesecake Recipe

The combination of the coconut cookie crust, creamy cheesecake, and vibrant strawberry jello creates a delightful balance of flavors and textures. The addition of Italian meringue and glass candy shards adds a sophisticated touch, elevating the dessert to a new level. The use of strawberry coulis and garnishes not only enhances the visual appeal but also adds a burst of fruity flavors. Overall, this recipe offers a harmonious blend of sweet, tangy, and creamy elements, making it a delightful and visually stunning dessert option.

Enhance Your Strawberry Cheesecake With Coconut Cookie Crust Recipe with These Unique Side Dishes:

Grilled Asparagus with Lemon Zest: Grilled asparagus with a zesty lemon twist is the perfect accompaniment to the creamy and sweet strawberry cheesecake.
Balsamic Glazed Brussels Sprouts: The tangy and caramelized balsamic glazed brussels sprouts add a savory contrast to the rich and fruity flavors of the cheesecake.
Honey Roasted Carrots with Thyme: The sweet and earthy honey roasted carrots with a hint of thyme provide a delightful balance to the indulgent strawberry cheesecake.

Delightful Alternatives to Strawberry Cheesecake

Creamy Chicken Alfredo Pasta: This creamy chicken alfredo pasta is a comforting and satisfying dish that combines tender chicken, al dente pasta, and a rich, creamy sauce.
Grilled Vegetable Skewers: These grilled vegetable skewers are a colorful and flavorful addition to any barbecue or cookout. The combination of fresh vegetables and a tangy marinade make for a delicious and healthy side dish.
Mango Coconut Chia Pudding: This mango coconut chia pudding is a refreshing and tropical dessert that is perfect for a light and healthy treat. The combination of sweet mango, creamy coconut, and nutritious chia seeds makes for a satisfying and guilt-free indulgence.

Appetizers and Main Courses to Serve with Strawberry Cheesecake

Appetizers:
Spinach and Artichoke Dip: Creamy and indulgent, this dip is perfect for sharing with friends and family. The combination of spinach, artichoke, and cheese creates a rich and savory flavor that pairs perfectly with crispy tortilla chips or warm bread.
Stuffed Mushrooms: These bite-sized delights are filled with a savory mixture of breadcrumbs, cheese, and herbs. Each bite is bursting with umami flavor and makes for a delightful appetizer to kick off any meal or gathering.
Main Courses:
Grilled Salmon: For a light and flavorful main course, consider grilling salmon with a zesty lemon and herb marinade. The charred exterior and tender, flaky interior of the salmon will be a hit with your dinner guests.
Beef Stir Fry: Create a vibrant and colorful beef stir fry with a variety of fresh vegetables and a savory soy-based sauce. The tender beef and crisp vegetables will provide a satisfying and delicious meal for any occasion.

Why trust this Strawberry Cheesecake With Coconut Cookie Crust Recipe:

This recipe offers a delightful twist on the classic cheesecake, combining the luscious flavors of strawberry and coconut for a tropical and indulgent treat. The use of coconut biscuit cookies in the crust adds a unique texture and flavor, while the addition of strawberry jello creates a vibrant and refreshing layer. The Italian meringue and glass candy shards provide a stunning visual appeal, making this dessert a feast for the eyes as well as the palate. With carefully curated ingredients and detailed instructions, this recipe promises a delightful and impressive dessert experience.

Want to share your experience making this Strawberry Cheesecake With Coconut Cookie Crust Recipe or discuss tips and tricks? Join the conversation in the Baking and Desserts forum section!
FAQ:
Can I use a different type of cookie for the crust?
Yes, you can use a different type of cookie for the crust if you prefer. Graham crackers or vanilla wafers would also work well for the crust.
Can I make the cheesecake filling from scratch instead of using a mix?
Absolutely! You can make the cheesecake filling from scratch using cream cheese, sugar, eggs, and vanilla extract. Simply mix the ingredients until smooth and creamy, then spread it over the crust.
Can I prepare the cheesecake in advance?
Yes, you can prepare the cheesecake in advance. It's actually best to chill the cheesecake in the refrigerator for at least a few hours to allow it to set before serving.
Can I skip the Italian meringue topping?
Of course! The Italian meringue topping is optional. If you prefer, you can simply serve the cheesecake without the meringue topping, and it will still be delicious.
Can I use fresh strawberries instead of strawberry jam for the coulis?
Yes, you can use fresh strawberries to make the coulis instead of strawberry jam. Simply blend fresh strawberries with a little water and sugar until smooth, then strain the mixture to remove any seeds before using it as a coulis.

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