Combine the crushed cookies, melted butter, and shredded coconut in a bowl. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a pie dish or small springform pan. Place it in the refrigerator while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth. Add the yogurt, sweetener, and vanilla, then mix until creamy.
In a separate bowl, whip the heavy cream until it becomes thick and holds soft peaks. Gently fold the whipped cream into the cream cheese mixture.
Fold in the chopped strawberries and shredded coconut until evenly distributed.
Spoon the filling over the chilled crust and smooth the top with a spatula.
Refrigerate for at least 4–5 hours, or preferably overnight, until completely set.
Before serving, decorate with whipped cream, fresh strawberries, and a generous sprinkle of toasted coconut.
Slice and serve chilled.
A Simple Dessert Everyone Will Love
The combination of creamy cheesecake, juicy strawberries, and toasted coconut creates a wonderfully rich flavor without requiring hours in the kitchen. For an even lighter version, use reduced-fat cream cheese and plain Greek yogurt.
For anyone managing diabetes, use a suitable sugar substitute and check the carbohydrate content of the specific ingredients you choose rather than relying on the label “diabetic.”
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