Passover is still going strong and I find myself always wanting sweeter foods to eat during it. Maybe it’s because we eat so much dry, savory matzah…. this is my way of compensating!
In past years, I’ve made Chocolate Toffee Matzah, Coconut Macaroons, my favorite Brownie Macaroon Meringue Pie, and more! This year, I wanted to make something extra decadent so I went with a cheesecake but with a macaroon cookie crust. You guys, IT. WAS. AMAZING! WE DEVOURED IT! It was seriously so good to the point I might make this other times of the year. I bet it would taste great in little squares with a strawberry sauce drizzled on top or with any other fruit on top! So decadent, so delicious! This one is a definite win.
My only recommendation when making this pie is to remember to make it a day before! It needs to be fully chilled in the fridge.
And if you’re looking for any more Passover recipes, you can find my favorites here! Happy Passover, to those who celebrate!
- 3 cups soft coconut macaroons, crumbled
- 3 Tablespoons butter, melted
- 4 8oz packages light cream cheese, room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 4 eggs
- 1/2 cup whipped cream
- 2 cups sliced strawberries
- Preheat oven to 350 degrees. Grease a springform pan and set aside.
- In a large bowl, mix together macaroon crumbs with melted butter until just combined. Press crumb mixture into bottom and slightly up the sides of the prepared pan and set aside.
- In a stand-mixer, cream together cream cheese, sugar and vanilla until well combined. Add eggs, one at a time, mixing after each addition, until just blended.
- Pour cream cheese mixture over prepared crust and bake for 55-60 minutes, or until center is almost set.
- Once done, allow it to cool fully before running a knife around the rim of the pan to loosen the cake. Refrigerate for 4 hours – overnight.
- Once cooled in the fridge, top with whipped cream and sliced strawberries. Serve and enjoy!