Strawberry and Coconut Cheesecake
Strawberry and Coconut Cheesecake

Strawberry and Coconut Cheesecake

PREP: 20 mins
COOK: 0 MINS
Quite Easy
Serves: 12

Rich, creamy and sweet cheesecake filling encasing juicy strawberries and sitting on a crumbly biscuit base with coconut.Try using raspberries and raspberry jam instead…  also delicious with a shortbread base.

Strawberry and Coconut Cheesecake
Excellent recipe! I make this cheesecake regularly everyone loves it!
 Karen s   

Tubs light Mascarpone cheese
2x 250g
Digestive biscuits, crushed
175g
Desiccated coconut
25g
Butter, melted
75g
Carnation Condensed Milk Light
405g
Juice of 2 large lemons
Strawberries
450g
Strawberry jam
1tbsp
You will also need…
20cm springform tin base-lined with baking parchment

Step 1 of 5

Mix together the crushed biscuits, desiccated coconut and melted butter then lightly press into the tin. Chill for 10 minutes.

Step 2 of 5

Whisk together the condensed milk and Mascarpone cheese until completely smooth. Add the lemon juice and combine thoroughly (watch it thicken!).

Step 3 of 5

Chop half the strawberries and mix with the jam.

Step 4 of 5

Spread half the cream mixture onto the biscuit base. Spoon over all the chopped strawberries and top with the remaining cream mixture. Chill for 4 hours.

Step 5 of 5

Halve the remaining strawberries and arrange on top of the cheesecake.

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