Combine hung curd, fresh cream, cream cheese, sugar, and vanilla extract in a mixing bowl.

Whisk the ingredients until light stiff peaks form.

Refrigerate the cheesecake mixture.

Heat desiccated coconut in a frying pan until golden brown.

Transfer coconut to a bowl and let it cool.

Pulse walnuts and cranberries in a mixer grinder to create a coarse crumble.

Stir in the roasted coconut and combine well.

Spoon crumble at the bottom of a dessert glass or jar.

Press down the crumble lightly.

Top with yogurt cream cheese mixture.

Add a layer of thinly sliced strawberries.

Repeat layers of crumble and cream cheese mixture.

Decorate with strawberries and walnut crumble.

Refrigerate for 6-8 hours to set.

Serve chilled.