No Bake Coconut Cheesecake Jars
Want a dessert that’s as stunning as a 4th of July flag and tastes like a tropical breeze? These No Bake Coconut Cheesecake Jars are your perfect pick! Layered with a crunchy coconut crust, creamy coconut cheesecake, sweet strawberry jello, and fluffy blue whipped cream, they’re a no-bake treat that’s ideal for Independence Day, summer parties, or any celebration. They’re so easy, kids can help layer them up. Ready to create these red, white, and blue delights? Let’s get chilling!
Overview: Why These Jars Shine
What makes No Bake Coconut Cheesecake Jars so special? They’re a no-cook dessert with vibrant layers, a tropical coconut twist, and a patriotic color scheme. Here’s why you’ll love them:
- Time Requirement: About 30 minutes of prep, plus chilling time (overnight for best results).
- Difficulty Level: Easy! No baking, great for beginners or kids with supervision.
- Why It’s Awesome: They’re light, packed with fruit and natural flavors, and look fancy in individual jars.
These jars are perfect for parties, picnics, or a refreshing dessert. Let’s check out the ingredients!
Essential Ingredients
A batch of No Bake Coconut Cheesecake Jars needs simple ingredients for 6 (8 oz.) servings. Here’s what you’ll need:
- Coconut Crust:
- 4 ½ graham crackers (about 20 g)
- ¼ cup desiccated coconut (about 25 g)
- 2 tbsp melted butter
- Why it matters: Graham crackers and coconut create a crunchy, tropical base; butter binds it together.
- Substitutions: Use gluten-free graham crackers or crushed digestive biscuits. Swap butter for coconut oil for a vegan option.
- Coconut Cheesecake:
- 1 lb. cream cheese, softened
- ½ cup coconut milk (from a can)
- ⅓ cup confectioner’s sugar
- 2 tsp organic coconut extract
- Why it matters: Cream cheese and coconut milk make a creamy, white layer with a tropical kick.
- Substitutions: Use low-fat or dairy-free cream cheese. Swap coconut milk for almond milk (less coconut flavor). Use powdered sugar or a sugar-free sweetener.
- Strawberry Layer:
- 1 lb. hulled strawberries (divided into half)
- 2 tbsp sugar
- 1-2 tbsp lemon juice (or ¼ tsp citric acid)
- 3 tbsp water
- 1 ½ tsp gelatin (about ½ packet)
- Why it matters: Strawberries create a vibrant red jello layer with fresh fruit chunks.
- Substitutions: Use raspberries for a similar red layer. Swap gelatin for agar-agar for a vegetarian option.
- Blue Whipping Cream:
- 1 cup whipping cream (divided into ¼ cup + ¾ cup)
- ¾ tsp butterfly pea powder
- Why it matters: Whipped cream with natural blue coloring adds a patriotic, fluffy top.
- Substitutions: Use blue food coloring if butterfly pea powder isn’t available. Swap for coconut cream for a dairy-free version.
Tip: Use fresh, ripe strawberries for the best flavor. Soften cream cheese at room temperature for 30 minutes for smooth mixing, and shake canned coconut milk before measuring.
Step-by-Step Instructions
Let’s make these No Bake Coconut Cheesecake Jars with these easy steps. Follow along with tips to make them perfect!
Step 1: Make the Coconut Crust
- Place 4 ½ graham crackers and ¼ cup desiccated coconut in a food processor. Process until fine crumbs form.
- Add 2 tbsp melted butter and pulse a few times until mixed.
- Set aside until ready to assemble.
- Tip: If you don’t have a food processor, crush crackers in a zip-top bag with a rolling pin and mix with coconut and butter in a bowl.
Step 2: Prepare the Coconut Cheesecake
- In a large bowl, whisk 1 lb. softened cream cheese until smooth and creamy.
- Add ½ cup coconut milk, ⅓ cup confectioner’s sugar, and 2 tsp coconut extract. Whisk until fully combined and smooth.
- Refrigerate the mixture until needed.
- Tip: Use a hand mixer for faster mixing. Scrape the bowl to ensure no lumps remain.
Step 3: Make the Strawberry Jello Layer
- In a small saucepan, combine 2 tbsp water and sprinkle 1 ½ tsp gelatin evenly over the surface. Let bloom for 5-10 minutes.
- Puree half of 1 lb. strawberries (about 8 oz.) in a blender, then pass through a sieve to remove seeds.
- In a small saucepan or microwave-safe bowl, heat the strawberry puree, 2 tbsp sugar, and 1-2 tbsp lemon juice (or ¼ tsp citric acid) until sugar dissolves and the mixture is hot but not boiling.
- Add the bloomed gelatin and whisk until dissolved. Set aside to cool slightly. Adjust with more lemon juice if needed.
- Tip: Stir gently to avoid bubbles in the jello. Cool to room temperature to prevent melting the cheesecake layer.
Step 4: Prep Fresh Strawberries
- Chop the remaining 8 oz. strawberries into small pieces and place in a bowl.
- Once the strawberry jello has cooled slightly, mix in the chopped strawberries.
- Set aside until ready to layer.
- Tip: Cut strawberries small for even distribution. Keep the mixture cool but not set before layering.
Step 5: Make Blue Whipping Cream
- In a small bowl, mix ¼ cup whipping cream with ¾ tsp butterfly pea powder until smooth and lump-free.
- Add the remaining ¾ cup whipping cream and a pinch of sugar (optional). Whisk on low speed with a hand mixer until stiff peaks form.
- Transfer to a piping bag with an open star tip. Use immediately or refrigerate for up to a day.
- Tip: Chill the bowl and whisk for faster whipping. If not using right away, re-whisk briefly before piping.
Step 6: Assemble the Jars
- Divide the coconut crust evenly among 6 (8 oz.) serving jars or glasses, pressing lightly to form a base layer.
- Spoon or pipe the coconut cheesecake mixture over the crust in each jar, smoothing with an offset spatula or spoon.
- Place jars in the freezer for 10-15 minutes to firm up the cheesecake layer.
- Once firm, spoon the strawberry jello mixture evenly over the cheesecake layer in each jar.
- Cover with plastic wrap and refrigerate overnight to set the jello.
- Before serving, pipe blue whipped cream on top of each jar in a swirl.
- Sprinkle with edible confetti stars (optional) for extra patriotic flair.
- Tip: Use clear jars to show off the red, white, and blue layers. Pipe cheesecake and cream for a neater look.
Step 7: Serve
- Serve chilled, straight from the fridge, for the freshest taste.
- Tip: Add the whipped cream topping just before serving for the fluffiest texture.
Assembly: Building Your Cheesecake Jars
Creating No Bake Coconut Cheesecake Jars is like crafting a tropical, patriotic flag in a jar! Here’s how to make them look stunning:
- Coconut Crust: Press crumbs for a crunchy, tropical base.
- Coconut Cheesecake: Add a creamy, white layer for a smooth, coconutty center.
- Strawberry Jello: Spoon red strawberry jello for a vibrant, fruity stripe.
- Blue Whipped Cream: Pipe blue cream for a fluffy, patriotic top.
- Presentation Tip: Serve in clear mason jars or glasses to showcase layers. Add star sprinkles or a small American flag pick for a 4th of July vibe!
Tip: Layer evenly and chill between steps to keep layers distinct. Use a piping bag for precise, professional-looking layers.
Storage and Make-Ahead Tips
Want to enjoy your No Bake Coconut Cheesecake Jars later? Here’s how to keep them fresh:
- Storing Leftovers:
- Cover tightly with plastic wrap or lids and refrigerate for up to 3 days. Add whipped cream topping just before serving.
- Note: Don’t freeze assembled jars, as the jello and cream may separate.
- Make-Ahead Tips:
- Prep the crust and cheesecake layers up to 2 days ahead and refrigerate.
- Make the strawberry jello layer a day ahead and store in the fridge; assemble when cheesecake is firm.
- Prepare blue whipped cream a day before and store in a piping bag in the fridge; re-whisk if needed.
- Tip: Assemble jars up to a day before serving, but add whipped cream and sprinkles at the last minute for the freshest look.
These jars are perfect for prepping ahead for stress-free parties!
Recipe Variations
No Bake Coconut Cheesecake Jars are super fun to customize! Try these ideas:
- Tropical Twist: Swap strawberries for mango puree and use yellow food coloring for the cream.
- Chocolate Accent: Add a layer of chocolate ganache over the crust or use chocolate shavings on top.
- Dairy-Free: Use dairy-free cream cheese, coconut cream for cheesecake, and coconut whipped topping.
- Berry Mix: Combine raspberries and blueberries for a mixed berry jello layer.
- Mini Jars: Use 4 oz. jars for smaller portions, perfect for parties.
Get creative—every version is a tropical delight!
Conclusion
These No Bake Coconut Cheesecake Jars are the ultimate no-bake dessert for patriotic celebrations! With their crunchy coconut crust, creamy cheesecake, sweet strawberry jello, and fluffy blue whipped cream, they’re perfect for 4th of July, summer gatherings, or any occasion. They’re a lighter treat with fresh fruit, super easy to prep, and so fun to customize. Grab your jars, get the kids to help layer, and create these tropical, flag-inspired treats. Share your creations in the comments—I’d love to see your red, white, and blue jars!
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No Bake Coconut Cheesecake Jars
Description
Want a dessert that’s as stunning as a 4th of July flag and tastes like a tropical breeze? These No Bake Coconut Cheesecake Jars are your perfect pick! Layered with a crunchy coconut crust, creamy coconut cheesecake, sweet strawberry jello, and fluffy blue whipped cream, they’re a no-bake treat that’s ideal for Independence Day, summer parties, or any celebration. They’re so easy, kids can help layer them up.
Ingredients
A batch of No Bake Coconut Cheesecake Jars needs simple ingredients for 6 (8 oz.) servings. Here’s what you’ll need:
-
Coconut Crust:
-
4 ½ graham crackers (about 20 g)
-
¼ cup desiccated coconut (about 25 g)
-
2 tbsp melted butter
-
Why it matters: Graham crackers and coconut create a crunchy, tropical base; butter binds it together.
-
Substitutions: Use gluten-free graham crackers or crushed digestive biscuits. Swap butter for coconut oil for a vegan option.
-
-
Coconut Cheesecake:
-
1 lb. cream cheese, softened
-
½ cup coconut milk (from a can)
-
⅓ cup confectioner’s sugar
-
2 tsp organic coconut extract
-
Why it matters: Cream cheese and coconut milk make a creamy, white layer with a tropical kick.
-
Substitutions: Use low-fat or dairy-free cream cheese. Swap coconut milk for almond milk (less coconut flavor). Use powdered sugar or a sugar-free sweetener.
-
-
Strawberry Layer:
-
1 lb. hulled strawberries (divided into half)
-
2 tbsp sugar
-
1–2 tbsp lemon juice (or ¼ tsp citric acid)
-
3 tbsp water
-
1 ½ tsp gelatin (about ½ packet)
-
Why it matters: Strawberries create a vibrant red jello layer with fresh fruit chunks.
-
Substitutions: Use raspberries for a similar red layer. Swap gelatin for agar-agar for a vegetarian option.
-
-
Blue Whipping Cream:
-
1 cup whipping cream (divided into ¼ cup + ¾ cup)
-
¾ tsp butterfly pea powder
-
Why it matters: Whipped cream with natural blue coloring adds a patriotic, fluffy top.
-
Substitutions: Use blue food coloring if butterfly pea powder isn’t available. Swap for coconut cream for a dairy-free version.
-
Tip: Use fresh, ripe strawberries for the best flavor. Soften cream cheese at room temperature for 30 minutes for smooth mixing, and shake canned coconut milk before measuring.
Instructions
Step 1: Make the Coconut Crust
-
Place 4 ½ graham crackers and ¼ cup desiccated coconut in a food processor. Process until fine crumbs form.
-
Add 2 tbsp melted butter and pulse a few times until mixed.
-
Set aside until ready to assemble.
-
Tip: If you don’t have a food processor, crush crackers in a zip-top bag with a rolling pin and mix with coconut and butter in a bowl.
-
Step 2: Prepare the Coconut Cheesecake
-
In a large bowl, whisk 1 lb. softened cream cheese until smooth and creamy.
-
Add ½ cup coconut milk, ⅓ cup confectioner’s sugar, and 2 tsp coconut extract. Whisk until fully combined and smooth.
-
Refrigerate the mixture until needed.
-
Tip: Use a hand mixer for faster mixing. Scrape the bowl to ensure no lumps remain.
-
Step 3: Make the Strawberry Jello Layer
-
In a small saucepan, combine 2 tbsp water and sprinkle 1 ½ tsp gelatin evenly over the surface. Let bloom for 5-10 minutes.
-
Puree half of 1 lb. strawberries (about 8 oz.) in a blender, then pass through a sieve to remove seeds.
-
In a small saucepan or microwave-safe bowl, heat the strawberry puree, 2 tbsp sugar, and 1-2 tbsp lemon juice (or ¼ tsp citric acid) until sugar dissolves and the mixture is hot but not boiling.
-
Add the bloomed gelatin and whisk until dissolved. Set aside to cool slightly. Adjust with more lemon juice if needed.
-
Tip: Stir gently to avoid bubbles in the jello. Cool to room temperature to prevent melting the cheesecake layer.
-
Step 4: Prep Fresh Strawberries
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Chop the remaining 8 oz. strawberries into small pieces and place in a bowl.
-
Once the strawberry jello has cooled slightly, mix in the chopped strawberries.
-
Set aside until ready to layer.
-
Tip: Cut strawberries small for even distribution. Keep the mixture cool but not set before layering.
-
Step 5: Make Blue Whipping Cream
-
In a small bowl, mix ¼ cup whipping cream with ¾ tsp butterfly pea powder until smooth and lump-free.
-
Add the remaining ¾ cup whipping cream and a pinch of sugar (optional). Whisk on low speed with a hand mixer until stiff peaks form.
-
Transfer to a piping bag with an open star tip. Use immediately or refrigerate for up to a day.
-
Tip: Chill the bowl and whisk for faster whipping. If not using right away, re-whisk briefly before piping.
-
Step 6: Assemble the Jars
-
Divide the coconut crust evenly among 6 (8 oz.) serving jars or glasses, pressing lightly to form a base layer.
-
Spoon or pipe the coconut cheesecake mixture over the crust in each jar, smoothing with an offset spatula or spoon.
-
Place jars in the freezer for 10-15 minutes to firm up the cheesecake layer.
-
Once firm, spoon the strawberry jello mixture evenly over the cheesecake layer in each jar.
-
Cover with plastic wrap and refrigerate overnight to set the jello.
-
Before serving, pipe blue whipped cream on top of each jar in a swirl.
-
Sprinkle with edible confetti stars (optional) for extra patriotic flair.
-
Tip: Use clear jars to show off the red, white, and blue layers. Pipe cheesecake and cream for a neater look.
-
Step 7: Serve
-
Serve chilled, straight from the fridge, for the freshest taste.
-
Tip: Add the whipped cream topping just before serving for the fluffiest texture.
-
FAQs
Q: Can I use store-bought whipped topping?
- A: Yes! Use about 1 cup of Cool Whip instead of whipped cream to save time, but homemade with butterfly pea powder gives a natural blue color.
Q: What are the health benefits of these jars?
- A: Strawberries provide vitamin C, fiber, and antioxidants. Coconut milk adds healthy fats. Use low-fat cream cheese or less sugar for a lighter option.
Q: How do I keep layers from mixing?
- A: Chill the cheesecake layer before adding jello, and cool the jello slightly before pouring. Layer gently with a spoon.
Q: Can kids help make this recipe?
- A: Totally! Kids can crush graham crackers, layer ingredients, or pipe whipped cream. Supervise gelatin heating for safety.
Q: Can I use frozen strawberries?
- A: Yes, but thaw and drain well for the jello layer. Fresh strawberries are best for chopping and texture.
Q: What if I can’t find butterfly pea powder?
- A: Use a drop of blue food coloring or skip for white whipped cream. Butterfly pea powder adds a natural, unique touch.