This is the perfect way to showcase delicious, fresh strawberries! A sweet and crunchy coconut crust is paired with a smooth, creamy no-bake cheesecake and gorgeous red strawberries β the perfect early summer dessert.
Line the bottom of a 9-inch springform pan with parchment paper and set aside.
For the crust, add the butter and white chocolate in a pan on the stove over low heat, stirring often. Once melted, remove from heat and stir in the crushed cookies. Spread evenly in a springform pan and press down with a spoon. Refrigerate for one hour.
To make the filling, add mascarpone cheese, powdered sugar and lime juice to a large bowl. Mix with a mixer on low speed until combined. Spread filling evenly over top of the crust.
Chill in the fridge for minimum 1 hour.
Before serving, top with strawberries and coconut.