Strawberry Coconut Ricotta Cheesecake Recipe for Creamy Dessert

Strawberry and Coconut Ricotta Cheesecake — a light, fluffy baked cheesecake made with ricotta and cream cheese, studded with fresh strawberries and coconut, and finished with a bright strawberry puree. Simple to make and delightfully creamy.

This crustless cheesecake is airy and soft thanks to ricotta, which keeps the texture lighter than a traditional dense cheesecake. The combination of strawberries and coconut gives it a fresh, summery flavor in every bite.

Using ripe, sweet strawberries means you can reduce or skip added sugar in the puree. Taste your fruit first and adjust the sweetness of the sauce to suit your preference.

Unlike many store-bought pink cheesecakes, this one keeps a natural color with no artificial coloring — just real strawberry flavor and fresh ingredients.

If you’re worried about cracks on the surface of baked cheesecakes, there are simple techniques that help prevent them. Allowing the cake to cool slowly and using a water bath are two effective methods.

I’ve included a quick strawberry sauce suggestion below — feel free to sweeten it to taste or drizzle it on the side for serving. Chill the cheesecake well before slicing for clean, neat pieces.

Ingredients

14 oz (380 g) cream cheese, room temperature
17 oz (500 g) ricotta
4 eggs, lightly beaten
1 cup (200 g) caster / superfine sugar (add an extra ½ cup / 100 g if you prefer a much sweeter cake)
12 fl oz (330 ml) coconut cream (not coconut milk)
1 ½ teaspoons coconut extract
3 tablespoons cornflour / cornstarch
½ teaspoon lemon juice
1 ½ cups (300 g) fresh strawberries, washed and dried (for the filling)

For the Topping (optional)

1 cup (40 g) shredded / desiccated coconut
1 cup (235 ml) fresh whipping cream for decorating or serving
1 cup (200 g) fresh strawberries, washed and dried (for the sauce)
2–4 tablespoons powdered sugar, to taste

Instructions

1. Preheat the oven to 325°F (170°C).

2. Line the base of a 10-inch (25 cm) springform pan with parchment paper and grease the sides. Wrap the bottom and sides of the springform pan with aluminum foil to protect the cake from water when baking in a water bath.

Puree 1 ½ cups of the fresh strawberries until smooth for folding into the batter.

3. In a mixing bowl, combine the cream cheese, ricotta, sugar, coconut cream, coconut extract, cornflour, and lemon juice. Beat until smooth and fully combined. Gradually add the lightly beaten eggs, mixing gently until the batter is uniform. Fold in the strawberry puree with a spatula so the color and flavor are evenly distributed.

Transfer the batter to the prepared pan. Run the tip of a knife gently through the batter to release any large air bubbles.

4. Place the springform pan into a larger baking dish and pour hot water into the outer dish until it reaches about halfway up the sides of the springform. The water bath ensures gentle, even baking and helps prevent cracking.

Bake for about 45 minutes. The center should still have a slight wobble and the top will be lightly golden. Turn the oven off and leave the cake inside with the door closed for another 60 minutes to cool slowly.

5. After the cake has cooled to room temperature, chill it in the refrigerator for at least 6 hours, preferably overnight, before serving. Proper chilling helps the cheesecake set and makes slicing easier.

6. For decoration, whip the fresh cream and pipe or spread it over the top. Puree remaining strawberries and sweeten to taste to make a vibrant sauce. Pour or drizzle the sauce over the chilled cheesecake just before serving, or serve it on the side.

Enjoy this light, coconut-scented ricotta cheesecake with the freshness of strawberries. It’s a great dessert for gatherings or a special treat at home.

Tips: Taste your strawberries before sweetening the sauce, wrap the springform carefully for the water bath, and cool the cheesecake slowly for the best results.

Recipe Card

Strawberry and Coconut Ricotta Cheesecake

Yield:
10

Prep Time:
10 minutes

Cook Time:
45 minutes

Total Time:
55 minutes

A light, fluffy ricotta cheesecake flavored with coconut and fresh strawberries, perfect chilled and topped with strawberry puree.

Ingredients

• 14 oz (380 g) cream cheese, room temperature
• 17 oz (500 g) ricotta
• 4 eggs, lightly beaten
• 1 cup (200 g) caster / superfine sugar (adjust to taste)
• 12 fl oz (330 ml) coconut cream (not milk)
• 1 ½ teaspoons coconut extract
• 3 tablespoons cornflour / cornstarch
• ½ teaspoon lemon juice
• 1 ½ cups (300 g) fresh strawberries, washed and dried

For the Topping (optional)

• 1 cup (40 g) shredded / desiccated coconut
• 1 cup (235 ml) fresh whipping cream
• 1 cup (200 g) fresh strawberries, washed and dried
• 2–4 tablespoons powdered sugar, to taste

Instructions

1. Preheat oven to 325°F (170°C).
2. Prepare a 10-inch (25 cm) springform pan: line the base with parchment, grease the sides and wrap the bottom and sides with foil for a water bath. Puree 1 ½ cups strawberries.
3. Beat cream cheese, ricotta, sugar, coconut cream, coconut extract, cornflour and lemon juice until smooth. Gradually add the eggs, then fold in the strawberry puree. Transfer to the pan and release any large air bubbles with a knife tip.
4. Place the pan in a larger baking dish and add hot water to come halfway up the springform sides. Bake 45 minutes until the center slightly wobbles and the top is lightly golden. Turn oven off and leave cake inside with the door closed for 60 minutes.
5. Cool completely and refrigerate for at least 6 hours, preferably overnight.
6. Whip cream to decorate and make a strawberry puree sweetened to taste. Pour the sauce over the chilled cheesecake or serve alongside.

Nutrition Information:

Yield: 10
Serving Size: 1

Amount Per Serving:
Calories: 632
Total Fat: 36g
Saturated Fat: 24g
Cholesterol: 158mg
Sodium: 249mg
Carbohydrates: 66g
Fiber: 2g
Sugar: 56g
Protein: 13g

Nutrition information is an estimate.