Strawberry Coconut No-Bake Cheesecake Bars
A refreshing and creamy dessert combining cheesecake, coconut, and fresh strawberries, perfect for summer gatherings and celebrations.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs Can substitute with gluten-free graham crackers.
- 0.5 cups ½ cup unsalted butter, melted Use dairy-free butter for a vegan option.
For the filling
- 2 cups 2 cups cream cheese, softened Can substitute with plant-based cream cheese for a vegan option.
- 1 cups 1 cup powdered sugar
- 1 cups 1 cup coconut cream Can use coconut yogurt for a lighter alternative.
- 1 ts 1 tsp vanilla extract
For the toppings
- 1 cups 1 cup fresh strawberries, sliced Fresh, ripe strawberries for best flavor.
- 0.25 cups ¼ cup shredded coconut (optional) For added tropical flavor.
Instructions
Preparation
- Gather all your ingredients.
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until fully combined.
- Press the mixture firmly into the bottom of a greased 9x9 inch pan to form an even crust.
Making the Filling
- In another bowl, beat the softened cream cheese and powdered sugar together until smooth.
- Blend in the coconut cream and vanilla extract until well combined and taste for desired sweetness.
- Pour the cheesecake filling over the prepared graham cracker crust and spread it evenly.
Topping and Chilling
- Arrange the sliced strawberries evenly over the cheesecake layer.
- Sprinkle shredded coconut on top if desired.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set.
Serving
- Once set, remove from the fridge and slice into squares.
- Serve chilled.
Notes
These bars are best paired with a drizzle of chocolate sauce or a dollop of whipped cream. For freshness, serve with iced tea or lemonade. Make ahead for easy serving.