Best 6 Strawberry Cheesecake With Coconut Cookie Crust Recipe By Tasty Recipes

BITE-SIZED STRAWBERRY CHEESECAKES RECIPE BY TASTY

Steps:

• In a large bowl, add the cream cheese, powdered sugar, vanilla, and sour cream, and use an electric hand mixer or whisk to combine. Using a spatula fold in the whipped cream.
• Crush the graham crackers in a large plastic bag using a rolling pin or heavy pan.
• Pour the crushed graham crackers into a medium bowl, add the melted butter, and stir to combine. Set aside until ready to use.
• Fill an ice cube tray with the cheesecake mixture. Press a few pieces of strawberry into the cheesecake. Top with a spoonful of the graham cracker mixture. Use the spoon to clean up the edges. Freeze for at least 8 hours or up to 1 week.
• Use a butter knife or offset spatula to loosen the cheesecake bites from the ice cube tray. Flip the tray and let the cheesecakes fall out. Let the cheesecakes thaw before serving, about 1 hour.
• Enjoy!

2-HOUR STRAWBERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Make the crust: Preheat the oven to 350°F (180°C).
• Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix well.
• Transfer the crumbs to a 9-inch pie dish and press evenly against the bottom and up the sides.
• Bake the crust for 5-10 minutes, until firm.
• Remove the crust from the oven and let cool. Reduce the oven temperature to 300°F (150°C).
• Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and beat until smooth. Add the sour cream and beat on medium speed until well incorporated, scraping down the sides of the bowl as neede. Add the sugar and beat to combine. Add the eggs, 1 at a time, beating until well combined before adding the next addition. Add the vanilla and beat to incorporate.
• Pour the cream cheese filling into the prepared crust.
• Bake for 45-60 minutes, until mostly set but still slightly jiggly at the center. The cheesecake will continue to set as it cools.
• Remove the cheesecake from the oven and chill in the refrigerator for 1 hour, or until set.
• Make the strawberry topping: Add the strawberries, sugar, and corn syrup to a medium skillet over medium-high heat. Cook until syrupy, but the strawberry halves are mostly intact, about 5 minutes.
• In a small bowl, whisk together the water and cornstarch. Add to the strawberry mixture and cook until thick and glossy, 2-3 minutes. Transfer the topping to a heatproof bowl and refrigerate until cool.
• When ready to serve, pour the topping over the cheesecake and spread evenly. Slice and serve.
• Enjoy!

COCONUT STRAWBERRY-RUM CHEESECAKE

Steps:

• 1. These are all the ingredients you will be using for this recipe. It looks like alot but mostly it is just repetitive of what you will be using for the filling and the topping.
• 2. Melt 1/4 cup butter for the crust. (I tend to use less.) Add the graham crackers and the sweetened coconut. Now preparing the crust you can use a . you want to The recipe states to add the 1/4 cup of butter i don't use much go ahead and add all if you preffer eye ball it I preffer a little more of a crumb look
• 3. Make sure all ingredient are folded well as you see in the picture
• 4. Press mixture over the bottom of prepared 8 or 9 inch springform pan with 2 inch sides, bake crust apx 10 minutes - edges are lightly brown. Remove and let cool. Reduce the oven temperature to 300 degrees
• 5. Using an electric, beat together first four filling ingredients in a large bowl until blended. Mix thoroughly.
• 6. Beat in eggs, one at a time.
• 7. Using a spatula, stir in sweetened cream of coconut (such as Coco Lopez.)
• 8. Add coconut cream (such as Faraon brand.)
• 9. Stir in 1/4 cup rum... or a little more if you want. :)
• 10. Once the crust has cooled, pour filling into crust.
• 11. It should now look like this.
• 12. Lay out 2 layers of heavy duty foil; set cake pan on top of the foil and lift into a large roasting pan. Fold sides up to create a bowl with the foil. Add enough water in the roasting pan to creat a water bath so your cheesecake won't crack. Make sure the cake pan fits inside the roasting pan.
• 13. Bake cake in roasting pan for 1 hour. Remove foil. Bake until cake is pale brown, puffed and just set in the center, about 40 minutes. Set your pan on your cool stove (still in the water bath) for 2 hours. Remove from water and then gently remove sides of springform pan. Chill cake for 3 hours. This part may be made 2 days ahead. Cover and keep chilled.
• 14. For Fresh Strawberry Jam: In a saucepan, combine 1/4 cup of Malibu Rum, 7 teaspoon of sugar, 1/2 cup of water. and 1 cup diced strawberries. Let simmer until thickened. (Use a smasher to smash the strawberries down, if desired.)
• 15. Add 4 tbs of cornstarch, stir and strain to remove any lumps. Serve with cake.
• 16. Pre Heat Oven to 350 degrees and for better results if you own a oven thermometer put it inside the oven to get accurate temp. Let it reheat for at least 20Minutes while your preping all your ingredients. I Use double foild so water wont get into the cheesecake batter. I Usually leave my cheesecake in the over for another 30 Minutes after the time has expired from baking with the water still on because the water bath is still hot.

STRAWBERRY CHEESECAKE 'BOX' COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, combine the eggs and vegetable oil.
• Add the cake mix and mix until smooth.
• In a separate large bowl, combine the cream cheese, powdered sugar, and vanilla extract. Whisk until smooth.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Using a medium ice cream scoop, scoop half of the strawberry cookie dough onto the prepared baking sheet and flatten slightly with the back of the scoop.
• With a small ice cream scoop, scoop the cream cheese mixture onto the middle of the strawberry cookies.
• Scoop the remaining strawberry cookie dough with the medium scoop on top of the cream cheese.
• Bake for 15 minutes or until the bottom of the cookies easily releases from the parchment.
• Serve warm!
• Enjoy!

DAIRY-FREE STRAWBERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Place the cashews in a medium bowl and cover with cold water. Let the cashews soak for at least for 4 hours, or overnight, until soft.
• Make the crust: Using a food processor, pulse together the pecans, almond flour, dates, cinnamon, coconut oil, and a pinch of salt. Pulse until the pecans have been broken down into crumbs and the crust begins to stick together.
• Transfer the crust to a greased and parchment paper-lined 8-inch (20 cm) springform pan. Use your fingers to press the crust into the bottom of the pan in an even layer.
• Make the filling: Drain the soaked cashews and place them in the bowl of the food processor. Add the coconut milk, lemon juice, coconut oil, maple syrup, and vanilla. Blend until very smooth, 5-7 minutes.
• Pour roughly ⅔ of the cashew filling over the crust. Use a spatula to gently spread the mixture to the sides, then tap and shake the pan on the counter to achieve a smooth, even layer.
• Freeze the pan while preparing the strawberry layer, about 10 minutes.
• Add the strawberries into the remaining cashew mixture in the food processor and puree until smooth, scraping down the sides of the bowl as needed, about 5 minutes.
• Scrape the strawberry filling over the first layer. Use a spatula to gently push the layer out to the sides of the pan and tap and shake the pan on the counter to achieve a smooth, even layer.
• Top the cheesecake with sliced strawberries.
• Freeze the cheesecake until solid, at least 4 hours.
• To serve, let the cheesecake thaw at room temperature for at least 10 minutes before slicing.
• Enjoy!

STRAWBERRY COCONUT CHEESECAKE

Steps:

• For crust; preheat oven to 350*F.
• Brush 9 inch diameter cake pan with 2 inch sides with 1 TBs melted butter.
• Line oan with parchment paper; lightly brush paper with some of melted butter.
• Blend crumbs, coconut, sugar and remaining butter in medium bowl.
• Press mixture over bottom of prepared pan.
• Bake crust until lightly browned at edges, about 10 minutes.
• Cool.
• Reduce oven temperature to 300*F.
• For filling; Using electric mixer, beat first 4 ingredients in large bowl until blended.
• Beat in eggs 1 at a time.
• Beat in cream of coconut and rum.
• Pour batter over crust.
• Place cake pan in a large roasting pan.
• Add enough water to roasting pan to come 1 inch up sides of cake pan.
• Cover roasting pan with foil.
• Bake cake 1 hour.
• Remove foil.
• Bake until cake is pale brown, puffed, and just set in center, about 40 minutes.
• Cool cake in water bath 2 hours.
• Remove from water; run knife around cake to loosen.
• Chill cake in pan 3 hours.
• (can be made 2 days ahead. Cover and keep chilled.).
• Preheat oven to 350*F.
• Place cake in oven 2 minutes.
• Remove from oven.
• Place sheet of foil, then 10 inch diameter cardboard round or tart pan bottom on top of cake.
• Turn cake over.
• Shake gently, allowing cake to settle onto foil and round.
• Remove pan and parchment.
• Place plater atop cake and turn cake right side up onto platter.
• Remove round and foil.
• For topping; simmer jam and 2 TBS water in small saucepan.
• Brush top of cake with warm jam.
• Overlap berries atop cake, covereing completely.
• Brush remaining jam over berries and chill.
• (Can be prepared up to 8 hours ahead).