Now that summer is right around the corner, I have been looking for delicious recipes to incorporate fresh strawberries!! Over the weekend I was whipping up some simple Strawberry Coconut No-Bake Cheesecakes, and I thought it was the perfect flavor combination for summer!

Now, these little Strawberry Coconut No-Bake Cheesecakes are the perfect spring/summer dessert because they are fresh and delicious, as well as no-bake! I love being able to make desserts during the summer that don’t require the use of my oven. It’s already so so hot here in Atlanta, that any more heat makes things a little unbearable. Another thing I love about this recipe, is that there are minimal ingredients, so it really doesn’t take much to make them.

I brought these to a potluck over the weekend and they were a huge hit. I think they would go really well with different fruits too…add some blueberries or raspberries and you have another delicious take on this recipe. Whatever you do though, make sure you keep these refrigerated until it’s time to serve. When it’s warm outside, these will not stand up for long! I prefer to make them the day before I need them, and then keep in the fridge overnight until needed the next day…works like a charm!

Strawberry Coconut No-Bake Cheesecakes

Ingredients

1 package graham crackers about 25 crackers, crushed
¼ cup butter melted
1 TBS sugar
2 packages ⅓ less fat cream cheese or regular is fine too, softened
14 ounce can sweetened condensed milk
1 teaspoon vanilla
1 cup shredded unsweetened coconut divided
8 strawberries hulled and sliced
nonstick spray

Instructions

Mix graham cracker crumbs, melted butter, and sugar together in a small bowl until all crumbs are moistened. Using a muffin tin (will need about 8 muffin spots), line muffin tins with wrappers, and give a quick spray of nonstick spray. Add about 1-2 TBS of graham cracker mixture to the bottom of each wrapper, pressing down to form the crust. Place in the fridge for at least 15 minutes.
Using a stand mixer with the paddle attachment, or a hand mixer, add cream cheese and beat until smooth. Slowly add the condensed milk, mixing while you add. Add vanilla. Add ½ cup of the shredded coconut, mixing until just incorporated.
Pour cheesecake mixture into the muffin liners, on the chilled crusts. Refrigerate for at least 8 hours, or overnight.
When ready to serve, heat small skillet over medium heat. Spray with nonstick spray and add remaining ½ cup of shredded coconut. Cook, while stirring, until lightly browned, remove from heat.
Top each cheesecake with sliced strawberries and toasted coconut.
Serve immediately.