🍓 Creamy Strawberry Coconut Cheesecake Pie

For the crust:
1 ½ cups graham cracker crumbs
6 tablespoons melted butter
2 tablespoons sugar
For the filling:
2 cups cream cheese (softened)
1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries (chopped)
For the topping:
Whipped cream
¼ cup toasted coconut flakes
A few fresh strawberries for garnish
👩‍🍳 Instructions

1. Prepare the crust
   In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a pie dish to form the crust. Chill in the refrigerator for about 20 minutes.
2. Make the filling
   In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract and mix well.
3. Whip the cream
   In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
4. Add strawberries
   Fold the chopped strawberries into the creamy filling.
5. Assemble the pie
   Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
6. Chill
   Refrigerate the pie for at least 3–4 hours until firm.
7. Decorate and serve
   Top with whipped cream, toasted coconut flakes, and fresh strawberries before serving.