Why You’ll Love This Recipe
If you’re a fan of rich, creamy cheesecakes with a tropical twist, this Coconut Cream Cheesecake is a must-try. It combines a buttery graham cracker crust with a luscious coconut-flavored cheesecake filling, topped with a smooth coconut cream layer and toasted coconut flakes for the perfect bite. Whether for special occasions or a sweet treat, this dessert is sure to impress!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Melted butter
- Granulated sugar
For the Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Coconut extract
- Vanilla extract
- Coconut milk
For the Topping:
- Heavy cream
- Powdered sugar
- Coconut extract
- Toasted coconut flakes
Directions
- Prepare the Crust: Preheat the oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of a springform pan and bake for 10 minutes. Let cool.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in coconut extract, vanilla extract, and coconut milk until fully combined.
- Bake: Pour the filling over the cooled crust. Bake for 50-55 minutes or until the center is set. Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
- Cool and Chill: Remove from the oven and refrigerate for at least 4 hours or overnight for best results.
- Make the Topping: Whip heavy cream, powdered sugar, and coconut extract until stiff peaks form.
- Assemble: Spread whipped topping over the chilled cheesecake and sprinkle with toasted coconut flakes.
- Serve: Slice and enjoy!
Servings and Timing
- Servings: 8-10
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Chill Time: 4 hours
- Total Time: 5 hours 15 minutes
Variations
- Chocolate Coconut Cheesecake: Add a layer of melted chocolate on the crust before pouring the filling.
- Nutty Crunch: Mix crushed macadamia nuts into the crust for extra texture.
- Dairy-Free Version: Use dairy-free cream cheese and coconut whipped cream.
- Extra Coconut Flavor: Stir shredded coconut into the filling for added texture.
Storage/Reheating
- Storage: Keep in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices tightly in plastic wrap and store in the freezer for up to 2 months.
- Serving Tip: Let frozen cheesecake thaw in the refrigerator for a few hours before serving.
FAQs
How do I know when the cheesecake is done baking?
The center should be slightly jiggly but set around the edges. It will firm up as it cools.
Can I use a different crust instead of graham crackers?
Yes! Try crushed vanilla wafers, Oreos, or even a shortbread cookie crust.
Do I need a water bath for baking?
It’s recommended for a smoother texture, but you can bake without one if needed.
Can I make this cheesecake ahead of time?
Absolutely! It’s best when chilled overnight, making it a great make-ahead dessert.
How do I prevent cracks in my cheesecake?
Bake at a low temperature, avoid overmixing, and let it cool gradually in the oven.
What’s the best way to toast coconut flakes?
Spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes, stirring occasionally.
Can I make this cheesecake gluten-free?
Yes! Simply use gluten-free graham crackers for the crust.
What’s the best way to slice cheesecake cleanly?
Use a sharp knife dipped in hot water, wiping it clean between each slice.
Can I use sweetened coconut milk instead of regular?
You can, but it will make the cheesecake sweeter. Adjust sugar accordingly.
Can I add fruit to this cheesecake?
Yes! Mango, pineapple, or berries pair beautifully with coconut.
Conclusion
Coconut Cream Cheesecake is the perfect blend of creamy, tropical, and indulgent flavors. Whether for a special celebration or a weekend treat, this dessert will leave everyone wanting more. Try it today and enjoy a slice of paradise!
PrintCoconut Cream Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A luscious cheesecake with a coconut-infused filling, a buttery graham cracker crust, and a creamy coconut topping. Perfect for coconut lovers!
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup shredded coconut, toasted
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 eggs
- 1 cup coconut cream (not coconut milk)
- 1 tsp vanilla extract
- 1 tbsp cornstarch (helps prevent cracking)
- For the Coconut Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup toasted coconut flakes
Instructions
- 1. Prepare the Crust:
- Preheat oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, toasted coconut, sugar, and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- 2. Make the Cheesecake Filling:
- 4. In a large bowl, beat cream cheese and sugar until smooth.
- 5. Add eggs one at a time, mixing after each addition.
- 6. Stir in coconut cream, vanilla extract, and cornstarch until fully combined.
- 7. Pour the filling over the cooled crust.
- 3. Bake the Cheesecake:
- 8. Place the cheesecake in a water bath (wrap the pan in foil and place it in a larger pan filled with an inch of hot water).
- 9. Bake for 55-65 minutes, until the center is just set.
- 10. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- 11. Refrigerate for at least 4 hours or overnight before serving.
- 4. Make the Coconut Topping:
- 12. Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- 13. Spread over the cooled cheesecake and top with toasted coconut flakes.
Notes
- For extra coconut flavor, add ½ tsp coconut extract to the filling.
- To toast coconut, bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.
- Use full-fat coconut cream for the best texture—avoid coconut milk, as it’s too thin.
Nutrition
- Calories: 420
- Sugar: 24g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
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