No Bake Coconut Strawberry Cheesecake Jars - There's no artificial coloring or flavoring in these mini desserts. The perfect pairing of coconut cheesecake and fresh strawberry pie filling makes these the perfect Fourth of July dessert!

No Bake Coconut Strawberry Cheesecake Jars

Course: Dessert
Cuisine: American
Keyword: Cheesecake, Dessert, Fourth of July, No bake desserts
Prep Time: 22 minutes
Cook Time: 3 minutes
Chilling time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 605kcal
Author: Dini @ The Flavor Bender
No Bake Coconut Strawberry Cheesecake Jars - there's no artificial coloring or flavoring in these mini desserts. The perfect pairing of coconut cheesecake and fresh strawberry pie filling makes these the perfect Fourth of July dessert!
There's a 15 minute chilling time +  overnight set time for the jello layer. 
Print Recipe


Coconut Crust

  • 4 ½ Graham crackers (I used an organic brand) about 20 g
  • ¼ cup desiccated coconut about 25 g
  • 2 tbsp melted butter

Coconut Cheesecake

  • 1 lb cream cheese
  • ½ cup coconut milk from a can
  • cup confectioner's sugar
  • 2 tsp organic coconut extract

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

Blue Whipping Cream

  • ¼ cup whipping cream
  • ¾ tsp butterfly pea powder
  • ¾ cup whipping cream


Coconut Crust

  • Place the graham crackers and desiccated coconut in a food processor. Process until you have fine crumbs. Add the butter and pulse a few times until the butter is mixed through with the crumbs. Set aside until needed.

Coconut Cheesecake

  • Place the softened cream cheese in a bowl. Whisk until the cream cheese is smooth and creamy.
  • Add the coconut cream, sugar and coconut extract and whisk until everything is mixed in and smooth. Refrigerate until needed.

Fresh Strawberry Layer

    Strawberry Jello

    • Place the 2 tbsp of water in a small saucepan and sprinkle the gelatin over the surface evenly. Set aside to let the gelatin bloom - about 5 to 10 minutes.
    • Puree half of the strawberries and pass this through a sieve to remove the seeds. Place the strawberry puree, sugar, lime juice in a small saucepan or microwave-friendly bowl and heat until the sugar dissolves and the puree is hot (but not boiling).
    • Add the bloomed gelatin and whisk to dissolve. Set aside to cool slightly. If needed, add more lime juice or citric acid to taste.

    Fresh Strawberries

    • While the strawberry puree is heating, chop the rest of the strawberries into small pieces. Place in a bowl and set aside.
    • Once the strawberry jello is prepared, mix in the fresh strawberries. Set aside.

    Blue Whipping Cream - before serving (or the day before)

    • Place ¼ cup of the whipping cream in a bowl and add the butterfly pea flower powder. Mix until the powder has mixed in well, and there are no lumps. Add the rest of the whipping cream and sugar, and whisk on low speed.
    • Pour in the dissolved gelatin while whisking, until you get stiff peaks.
    • Place the whipping cream in a piping bag with an open star tip. Use immediately.


    • Divide the coconut graham cracker crust between 6 x 8 oz serving dishes. Lightly press the crumbs into the bottom to form a layer.
    • Divide the cream cheese layer between the serving dishes and smooth out the layer on top using an offset spatula. Alternatively, you can place the cream cheese filling in a piping bag and pipe the filling into the serving glasses.
    • Place the serving dishes in the freezer for about 10 - 15 minutes to firm up the cheesecake layer. (You could even make the strawberry layer at this stage while the individual desserts are firming up).
    • When the cream cheese layer has firmed up, divide the strawberry layer between the serving glasses.
    • Cover the individual portions with plastic wrap and place in the fridge overnight for the jello layer to set.
    • When the jello layer is set, prepare the blue whipping cream and swirl it on top of the desserts. This can be done before serving, OR the day before serving.
    • Sprinkle some confetti stars on top (optional) and serve. Enjoy! 


    Shortcuts for the recipe
    • Use blue coloring instead of the butterfly pea powder. If using butterfly pea powder, take care NOT TO mix it with any acid (such as lemon/lime juice). It will turn purple if you do. 
    • Instead of making the fresh strawberry jello, substitute with store-bought strawberry jello. 
      • You will only need 1/2 lb (8 oz of chopped strawberries), which you will chop into small pieces. 
      • Mix about 1/3 of a strawberry jello packet (2 oz in weight) with 1/3 cup of hot water. Stir until dissolved. Add about 1/2 cup more water and stir well. Mix this jello with the chopped strawberries, and use as stated in the recipe. 
    For gluten free options -
    • Use gluten free graham crackers.
    For vegan options -
    • Use vegan butter or coconut oil instead of regular butter, as well as vegan graham crackers.
    • Substitute the cream cheese with vegan cream cheese.
    • Replace the whipping cream with the solid layer of coconut milk. Please note that this will not whip up like regular whipping cream, and will take on the form of dollops on top of the desserts. Therefore a gelatin replacement, like AGAR, is not really needed.


    Calories: 605kcal | Carbohydrates: 31g | Protein: 8g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 147mg | Sodium: 363mg | Potassium: 310mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1725IU | Vitamin C: 46.8mg | Calcium: 115mg | Iron: 1.3mg