Coconut Cream Cheesecake Recipe

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!

Coconut Cream Cheesecake Recipe 10 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

  1. 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.
  2. 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.
  3. 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.
  4. Cool and Chill: Remove from the oven and refrigerate for at least 4 hours or overnight for best results.
  5. Make the Topping: Whip heavy cream, powdered sugar, and coconut extract until stiff peaks form.
  6. Assemble: Spread whipped topping over the chilled cheesecake and sprinkle with toasted coconut flakes.
  7. 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.
Coconut Cream Cheesecake Recipe
Coconut Cream Cheesecake Recipe 11 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!


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!

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Coconut Cream Cheesecake Recipe

Coconut Cream Cheesecake Recipe

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  • Author: Kim Cooks Easy
  • 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

Units Scale
  • 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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