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87% would make again

Strawberry Cheesecake With Coconut Cookie Crust

Our producer, Katie Aubin, was challenged to make a five-star dish using ingredients only found at the dollar store. Watch how she transforms different components into a delicious, beautiful and mesmerizing dessert.

Tasty Team

Total Time

4 hr

4 hr

Prep Time

30 minutes

30 min

Cook Time

3 hr 30 min

3 hr 30 min

Total Time

4 hr

4 hr

Prep Time

30 minutes

30 min

Cook Time

3 hr 30 min

3 hr 30 min

Ingredients

for 8 servings

Cheesecake

  • 16 coconut biscuit cookies
  • 3 tablespoons unsalted butter, melted
  • 1 box cheesecake mix, prepared according to package instructgions
  • 1 box strawberry jello, prepared according to package instructions

Italian Meringue

  • ¼ cup sugar (50 g)
  • 2 tablespoons water
  • 1 large egg white, room temperature

Glass Candy

  • ½ cup sugar (100 g)
  • ¼ cup water (60 mL)

Strawberry Coulis

  • 2 tablespoons strawberry jam
  • 1 teaspoon water

Garnishes

  • strawberry wafer cooky, finely crushed
  • freeze-dried strawberry, finely crushed
  • raspberry gummy candy, cut in half
  • toasted coconut flake, sweetened

Nutrition Info

Powered by
    Calories 134
    Fat 6g
    Carbs 17g
    Fiber 0g
    Sugar 16g
    Protein 1g

Estimated values based on one serving size.

Preparation

  1. Make the cheesecake: Line an 8-inch (20 cm) square baking dish with parchment paper and grease with nonstick spray.
  2. Add the cookies to the bowl of a food processor. Pulse until broken down into fine crumbs. Transfer to a medium bowl and add the melted butter. Stir until well combined and the consistency resembles wet sand.
  3. Transfer the cookie crumbs to the prepared baking dish and pat down in an even layer. Set aside.
  4. Prepare the cheesecake mix according to the package instructions, then spread the filling over the crust in an even layer. Chill in the refrigerator for at least 2 hours.
  5. Prepare the strawberry jello mix according to the package instructions. Gently ladle half of the jello mixture on top of chilled cheesecake. Return to the fridge and let set until firm, about 90 minutes. Save the remaining jello for another use, if desired.
  6. Make the meringue: In a small saucepan, combine the sugar and water. Cook over medium heat until the mixture reaches 240°F (115°C).
  7. Meanwhile, add the egg white to a medium bowl and whip with an electric hand mixer until soft peaks form, about 2 minutes. With the mixer on medium speed, carefully and slowly drizzle in the hot sugar syrup. Increase the mixer speed to high and whip until stiff peaks form. Let cool slightly, then transfer to a piping bag fitted with a piping tip. Set aside until ready to use.
  8. Make the candy shards: Line a baking sheet with parchment paper. Add the sugar and water to a small saucepan. Heat over medium-high heat until the mixture reaches 295–300°F (145-150°C). Pour the mixture onto the prepared baking sheet and carefully tilt the pan spread in a thin layer. Don’t touch the candy, it will be hot! Let sit until the candy cools and hardens, about 2 minutes. Use a meat mallet or spoon to crack the candy into small pieces.
  9. Make the coulis: In a small bowl, stir together the jam and water. Strain through a fine-mesh sieve to remove any clumps.
  10. Assemble the cheesecake: Use a pastry brush to lightly brush coulis across each plate. Set a thin slice of cheesecake in the center. Top with crushed wafer cookies, crushed freeze-dried strawberries, raspberry candy, candy shards, small mounds of meringue, and toasted coconut flakes. Sprinkle more garnishes on the plate.
  11. Serve immediately.
  12. Enjoy!

Let’s quarantine cook!

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Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

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