Coconut Strawberry Ice Cream Cheesecakes
Preheat your oven to 350 degrees Fahrenheit and line a cupcake tin with 10 parchment paper liners.
In a medium-sized bowl, stir together the shredded coconut, agave, and melted coconut oil.
Spoon the mixture into the liners and press down. Bake for 10 minutes, then let cool completely.
Scoop the softened Strawberry Halo Top over the cooled crust and spread it out.
Scoop the softened Vanilla Bean Halo Top over the strawberry layer and spread it out.
Press the strawberry slices on top.
Freeze for 3 hours, or until firm. Enjoy!