Strawberry Swirl Cheesecake with Coconut Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A no-bake cheesecake featuring a nutty coconut crust, smooth vanilla cream cheese filling, and vibrant fresh strawberry swirls. This keto ready in about 75 minutes layers unsweetened shredded coconut, butter, cream cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 35 min Serves 8 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (177°C) and line an 8-inch springform pan with parchment paper.
  2. Step 2: Mix 1 cup shredded coconut and 3 tbsp melted butter until combined. Press firmly into the bottom of the prepared pan and bake for 10 minutes. Cool completely.
  3. Step 3: Beat 8 oz softened cream cheese and 1/4 cup powdered erythritol until smooth, then add 1/4 cup sugar-free vanilla pudding mix and beat until incorporated.
  4. Step 4: Add 1 large egg and beat until smooth, then spread half the mixture over the cooled crust.
  5. Step 5: Mix 1/2 cup chopped strawberries with 2 tbsp sugar-free strawberry jam, spoon over cream cheese layer, and gently swirl with a knife.
  6. Step 6: Spread remaining cream cheese mixture over top and bake for 30-35 minutes until set. Cool to room temperature, then refrigerate for at least 4 hours.

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Frequently asked questions

How long does Strawberry Swirl Cheesecake with Coconut Crust take to make?

Total time is about 75 minutes (40 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Strawberry Swirl Cheesecake with Coconut Crust?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Strawberry Swirl Cheesecake with Coconut Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Strawberry Swirl Cheesecake with Coconut Crust for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What should I serve with Strawberry Swirl Cheesecake with Coconut Crust?

A simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable round out the plate. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.

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