Irresistible Strawberry Coconut No-Bake Cheesecake Bars
A light and refreshing dessert featuring a creamy coconut filling and fresh strawberries atop a buttery graham cracker crust, perfect for any occasion.
Ingrédients
Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
Cheesecake Filling
- 2 cups cream cheese, softened
- 1 cups powdered sugar
- 1 cups coconut cream
- 1 tsp vanilla extract
Topping
- 1 cups fresh strawberries, sliced
- 0.25 cups shredded coconut (optional) For added texture and flavor.
Instructions
Preparation
- Gather all ingredients to streamline the process.
- Combine graham cracker crumbs with melted butter in a mixing bowl until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a greased 9x9 inch pan to create an even crust.
Making the Filling
- In another bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- Blend in coconut cream and vanilla extract, ensuring all ingredients are well mixed without lumps.
Assembling and Chilling
- Pour the cheesecake filling over the prepared graham cracker crust and spread it evenly.
- Arrange sliced strawberries over the cheesecake layer for added flavor and appeal.
- Sprinkle shredded coconut on top, if desired.
- Cover with plastic wrap and refrigerate for at least 4 hours to set.
Serving
- Once set, cut the cheesecake into squares and serve chilled. Optionally, serve with additional fresh strawberries.
Notes
Best served chilled. Can be customized with various toppings or fruits according to personal preference.