Coconut and Strawberry No Bake Cheesecake

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Today we have another ‘no bake’ cheesecake. I’m a bit addicted to these at the moment, and so is my family. This is the cheesecake my husband requested for his birthday. He really liked the coconut in the base of my coconut lime cheesecake so I decided to do that again. This time though I paired it with Strawberry as this is his favourite fruit at the moment.

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Ingredients

For the Coconut Biscuit Base:

  • 100g Digestive Biscuits
  • 50g Granulated Sugar
  • 50g Unsalted Butter
  • 75g Desiccated Coconut

For the Cheese and Strawberry Filling:

  • 500g Cream Cheese
  • 150g Icing Sugar
  • 5 tbsp Strawberry Juice (we will take this from the strawberries we use for the topping)
  • 200ml Double Cream

For the Coconut and Strawberry Sauce Topping:

  • 25g Desiccated Coconut
  • 300g Strawberries
  • 25g Granulated Sugar
  • 2 tbsp Cornflour
  • 50ml Water

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Method

For the Coconut Biscuit Base:

1) Start by greasing a 9 inch sandwich tin with butter.

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2) Remove the base of the tin and draw around it onto greaseproof paper. Cut this out and stick it to the buttered side of the base. Measure and cut out a strip of greaseproof paper long enough and wide enough to cover the inside edge of the tin as well before putting the base of the tin back inside.

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3) In a large mixing bowl, add the digestive biscuits. Using the end of a rolling pin, gently bash the biscuits until they have completely turned into evenly sized crumbs.

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4) Add the sugar and desiccated coconut to the crumbs and mix together.

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5) Put the butter into a small saucepan and melt on the hob over a medium heat. Pour this into the crumb mixture and stir in to mix it evenly between the crumbs.

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6) Put all of the biscuit mixture into the sandwich tin. Press it down firmly across the entire bottom of the tin with the back of a spoon making sure that the surface is smooth and even. Place the tin into the fridge.

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For the Cheese and Strawberry Filling:

1) In another large mixing bowl add the cream cheese and icing sugar. Cream the two together with a fork.

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2) Wash and cut the stems from your strawberries. Place them into a small saucepan and mash them roughly with a potato masher. It doesn’t matter if there are some lumps left, you can mash it to your preferences. This will form the base of the sauce for the topping.

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3) Take a tablespoon and dip it just into the surface of the strawberry mash. Wiggle it from side to side a bit to fill the spoon with the juice from the strawberries. Try to avoid any lumps as you just want liquid. Put about 5 tbsp of this into the cheese mixture and mix together.

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4) Then add the double cream to the cheese mixture. Whip this together with a fork for a couple of minutes or so. You will find that the mixture firms up.

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5) Remove the sandwich tin from the fridge and spoon the cheese mixture on top of the biscuit base. Spread the mixture out smoothly and evenly with the back of a spoon across the entire sandwich tin.

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For the Coconut and Strawberry Sauce Topping:

1) Evenly sprinkle the desiccated coconut over the top of the cheesecake making sure all areas right up the the edge are covered. Reserve a couple of tablespoons worth of the coconut for later. You could press this down gently into the surface of the cheese cake with a flat palm of your hand if you prefer. Then pop it back into the fridge.

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2) Add the sugar, cornflour and water to the saucepan with the strawberry mash in it. Put the saucepan on the hob over a medium heat. Keep stirring the mixture together for around 10 – 12 minutes. At first the mixture will have a strange colour to it but as it cooks you will find that it gets darker. The strawberries will soften and the mixture will thicken a little into a sauce. You may find you need to reduce the heat a little towards the end, and when you are happy with the consistency, remove the saucepan from the heat and allow it to cool down fully. The sauce will get thicker as it cools and sets so don’t keep it on the hob for too long.

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3)  Once cooled, remove the cheesecake from the fridge and spoon the strawberry sauce into the middle of it. Spread it out with the back of the spoon, but leave a gap of about 2cm from the edge so that you can see the cheesecake and coconut underneath.

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4) Finish the cheesecake off by garnishing it with the remaining dessicated coconut. Sprinkle it over the top of the strawberry sauce. Then put it back into the fridge for at least a few hours to set. You could also try freezing the cheesecake and removing it from the freezer about 30 mins before you want to serve it.

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When you are ready to eat it, carefully push the base of the tin upwards and out from the rest of the tin. Then carefully remove the greaseproof paper from around the sides before cutting into it. We stuck some candles into ours as it was instead of a traditional birthday cake for my husband. The whole family loved it. Enjoy!

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