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
-
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.
-