No Baked Coconut Cheesecake

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No Bake Coconut Cheesecake
Save yourself time by not having to bake your cheesecake and tossing it into a cup.
Course Dessert
Cuisine Dessert
Prep Time 5 mintues
Cook Time 15 minutes
Servings
people
Ingredients
No Bake Coconut Cheesecake
Strawberry Jam
For Serving
  • granola of choice to put at the base of the cup
Course Dessert
Cuisine Dessert
Prep Time 5 mintues
Cook Time 15 minutes
Servings
people
Ingredients
No Bake Coconut Cheesecake
Strawberry Jam
For Serving
  • granola of choice to put at the base of the cup
Instructions
  1. Take the cream cheese (room temp), coconut milk and condensed milk and mix them all together. Once blended, place in the fridge.
  2. While your cream cheese is cooling, take your diced strawberries and put them in a pot on medium heat, stirring.
  3. The strawberries will cook down (make sure not to burn) and you'll then stir in the water. Bring to a simmer.
  4. Stir in your sugar once you notice your mixture bubbling up and continue to stir on occasion while it starts to form shape.
  5. Once your compote/jam is the consistency you'd like, let it cool.
  6. In a stemless cup or mason jar place the granola at the base and layering the cheesecake mixture and jam on top. Then serve!
Recipe Notes
  • You can use 8 oz of cream cheese with a whole can of condensed milk if you'd like or instead of the coconut milk add a 1/3 cup of sour cream.
  • Instead of strawberries you can use any other berry that you'd prefer.
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Grapefruit Citrus Sorbet

YASSS! DO IT!
Grapefruit Citrus Sorbet
When grapefruit are in season this is a treat that you'll enjoy!
Prep Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Be sure to squeeze/juice the grapefruit and lemon.
  2. Add to a pot and gradually whisk in sugar. Bring to a simmer. *This is where you'd add the rosemary or sprig of thyme.*
  3. Once you notice bubbling pour in the water and stir.
  4. If you have an ice cream machine you would put your mixture into there once it cools down a bit. Get it to a slushy consistency and then place in the bread pan to freeze overnight covered in a freezer bag. If you do not have an ice cream maker/machine, you whisk it up and place it in a bread pan and into the freezer, covered in a freezer bag overnight.
  5. You can check on it after several hours but once it has fully froze over you can scoop it and serve.
Recipe Notes

Note that this would also be good placed into a champagne flute and pour champagne over top.

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