Ingredients

Strawberry Jelly

150 grams (5.3 ounces) strawberries
30 grams (1.1 ounces) sugar
5 grams (0.18 ounces) cornstarch
5 grams (0.18 ounces) gelatin
We recommend:
For fresh strawberries:
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For granulated sugar:
Prime best seller Sugar In The Raw Granulated Turbinado Cane Sugar Cubes, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Vegan, Gluten-Free, Non-GMO,Pack of 1
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For cornstarch:
Argo Corn Starch 50 Pound -- 1 Each
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For gelatin powder:
Knox Unflavored Gelatin (4 Envelopes)
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Coconut Cookies

70 grams (2.5 ounces) any cookies
25 grams (0.88 ounces) coconut flakes
115 grams (4.1 ounces) white chocolate
We recommend:
For assorted cookies:
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For coconut flakes:
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For white chocolate bar:
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Cheese Layer

400 grams (14.1 ounces) cream cheese
130 grams (4.6 ounces) whipping cream
100 grams (3.5 ounces) powdered sugar
25 grams (0.88 ounces) coconut flakes
12 grams (0.42 ounces) gelatin
We recommend:
For coconut flakes:
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For cream cheese:
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For whipping cream:
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For powdered sugar:
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For gelatin powder:
Knox Unflavored Gelatin (4 Envelopes)
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Instructions

Step 1

1. Chop the strawberries and add them to a saucepan with the sugar and cornstarch. Bring the mixture to a boil, then allow it to simmer for a few minutes. Once thickened, add in the pre-soaked gelatin and mix well. Pour the strawberry jelly into silicone popsicle molds and place them in the freezer. For a smoother texture, you can blend the strawberry mixture before adding gelatin.

Step 2

2. Grind the cookies into fine crumbs. In a bowl, combine the cookie crumbs with the coconut flakes and melted white chocolate. Spread the mixture evenly on parchment paper or a silicone mat, then place it in the freezer or refrigerator to set. Ensure the chocolate is fully melted to easily mix with cookie crumbs.

Step 3

3. In a saucepan, bring the whipping cream, powdered sugar, and coconut flakes to a boil. Remove from heat and add the pre-soaked gelatin, stirring until completely dissolved. In a large bowl, beat the cream cheese with a blender until smooth, then gradually incorporate the hot cream mixture. Pour the cheese mixture over the strawberry jelly layer in the molds. Place the prepared cookie pieces on top of the cheese layer, then return the molds to the freezer. Ensure the hot cream mixture is added slowly to avoid lumps in the cheese layer.

Step 4

4. Once the cheesecakes are completely frozen, remove them from the molds and prepare the chocolate glaze. For the glaze, combine 375 grams (13.2 ounces) of chocolate with 90 grams (3.2 ounces) of vegetable oil and melt together. The temperature of the glaze should be 86°F (30°C). Dip the frozen cheesecakes in the glaze, then place them in the refrigerator to thaw before serving. Optional: Add nuts and sprinkles for extra texture. Keep the chocolate glaze at the right temperature to ensure a smooth and even coating on the cheesecakes.

Servings

Looking for a way to elevate your dessert game? 🌟 Serve these mini cheesecakes at your next party, and watch them disappear in minutes! They make **amazing chilled treats** 🍓🥥 on a summer day when you're craving something sweet and refreshing. Alternatively, serve them as a luxurious dessert after a cozy dinner, paired with a warm cup of tea or coffee. The **chocolate glaze is a stunning showcase** when garnished with edible flowers or fresh berry garnishes. They also do fantastic as birthday party desserts, looking impressive and tasting even better. If you're hosting, set up a **DIY cheesecake bar** 🧁 with assorted sprinkles, chopped nuts, and even different glazes to let your guests customize their own mini cheesecakes. It’s interactive, fun, and utterly delicious! Just be prepared for the requests for the recipe later—they're guaranteed!

Equipment

Silicone Popsicle Molds

These molds are crucial for shaping and freeing the cheesecake; silicone makes it easy to pop them out once frozen.

We recommend:
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Parchment Paper or Silicone Mat

Perfect for spreading the cookie base evenly and ensuring a smooth removal.

We recommend:
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Blender or Hand Mixer

Used to combine the hot cream and cream cheese to achieve a silky-smooth texture.

We recommend:
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Measuring Cups and Spoons

Accurate measurements are key to getting the desired texture and flavor.

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Digital Thermometer

This will help you ensure the glaze reaches the optimal temperature for a perfect coat.

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Variations

Going gluten-free or vegan doesn’t mean you have to miss out on these scrumptious treats! **Gluten-Free Variation** 🌾❌: Swap out the cookies in the base for your favorite gluten-free cookies. Ensure all other ingredients, like chocolate, are certified gluten-free to avoid any cross-contamination. **Vegan Variation** 🌱💚: Use vegan-friendly cookies and coconut flakes. Substitute the cream cheese and whipping cream with vegan versions, and replace gelatin with agar-agar. Opt for dairy-free white chocolate and your variations are complete!

Faq

  • Why does the glaze need to be at a specific temperature?

    The temperature ensures the glaze is smooth and will set correctly without melting too quickly.

  • Can I use a regular baking pan instead of silicone molds?

    Yes, but removing the cheesecake might be more difficult. Silicone molds are recommended for ease.

  • What’s the best way to prevent lumps in the cheese mixture?

    Ensure the cream cheese is at room temperature and blend it thoroughly with the hot cream.

  • How long should the cheesecakes stay in the freezer?

    A minimum of 4 hours is recommended, but overnight is ideal for the best results.

  • Can I use agar-agar instead of gelatin for a vegetarian version?

    Yes, you can substitute an equal amount of agar-agar for the gelatin, but the texture may vary slightly.

  • How do I store leftover cheesecakes?

    Store them in an airtight container in the fridge for up to 5 days or freeze for up to a month for best freshness.

Nutrition facts

Strawberry & coconut cheesecake pops
Recipe Yield:12 servings
Calories:Approx. 200-250 calories per serving
Calories (Min - Max):200 - 250
Total Fat:15g
Saturated Fat:10g
Protein:4g
Total Carbohydrate:25g
Total Sugars:20g