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Coconut Cheesecake Recipe

Coconut Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 23 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 6 hours (including cooling and chilling)
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Non-Vegetarian

Description

Indulge in a tropical delight with this Coconut Cheesecake recipe. Creamy, rich, and bursting with coconut flavor, this dessert is perfect for any occasion. Topped with whipped cream and toasted coconut flakes, it’s a true showstopper.


Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 3 large eggs
  • 1/2 cup canned coconut milk (full-fat)
  • 3/4 cup shredded sweetened coconut

For the topping (optional):

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • toasted coconut flakes for garnish

Instructions

  1. Preheat the oven: Preheat oven to 325°F. Wrap the bottom of a 9-inch springform pan in foil and grease the inside.
  2. Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8–10 minutes.
  3. Make the filling: Beat cream cheese, sugar, sour cream, vanilla, and coconut extracts until smooth. Add eggs one at a time, then mix in coconut milk and shredded coconut.
  4. Bake the cheesecake: Pour filling over crust, place in a water bath, and bake for 55–65 minutes. Cool in the oven, then chill for at least 4 hours.
  5. Add the topping: Whip cream, sugar, and vanilla until stiff peaks form. Spread on cheesecake and garnish with toasted coconut.

Notes

  • To toast coconut, bake at 350°F for 5–8 minutes, stirring until golden.
  • For more coconut flavor, use crushed coconut cookies for the crust.