Strawberry Coconut No-Bake Cheesecake Trifles
Prep: 15 minutes mins
Chill: 1 hour hr
Total: 1 hour hr 15 minutes mins
These delicious strawberry coconut no-bake cheesecake trifles are a fun way to use extra strawberries, they're simple to make (the kids can help!) and they don't require any cooking.
Servings: 6
Calories: 406kcal
Author: Trisha Gilkerson
- 1 lb strawberries sliced
- 1 cup unsweetened coconut flakes
- 2 Tablespoons butter
- 1/2 cup heavy whipping cream
- 1/3 cup honey
- 8 oz cream cheese softened (one box)
Microwave butter in a bowl for about 20 seconds or until butter is melted.
Add coconut flakes to the the melted butter and mix well.
Place coconut mixture at the bottom of serving dish, or individual serving dishes, and firmly press it down so it will pack together. Set aside.
Combine cream cheese, honey, and whipping cream in a bowl and mix until there are no lumps.
Spoon a layer of the cream cheese mixture on top of the coconut layer.
Next, layer sliced strawberries on top of the cheesecake layer.
Spread more of the cream cheese mixture on top of the strawberries to make the last layer.
Chill for about an hour.
Top with strawberry slices to garnish if desired.
You can prepare one large trifle in a bowl or trifle dish, or make individual servings (as shown in photos) in small dessert cups.
Nutrition facts are approximate.
Calories: 406kcal | Carbohydrates: 27g | Protein: 4g | Fat: 33g | Saturated Fat: 22g | Cholesterol: 79mg | Sodium: 169mg | Potassium: 269mg | Fiber: 4g | Sugar: 21g | Vitamin A: 925IU | Vitamin C: 45mg | Calcium: 66mg | Iron: 1mg
courses: Breakfast, Dessert
cuisine: American, dessert
keyword: berry, cheesecake, dessert, easy, no-bake