Indulge in a tropical twist on a classic dessert with this Coconut Cheesecake. Featuring a creamy coconut-infused filling atop a coconut and graham cracker crust, and crowned with whipped cream and toasted coconut flakes, this cheesecake offers a delightful escape to the tropics with every bite.
Why You’ll Love This Recipe
- Rich Coconut Flavor: The combination of coconut milk, flaked coconut, and a hint of coconut extract ensures a pronounced yet balanced coconut taste throughout the cheesecake.
- Creamy Texture: The use of full-fat cream cheese and coconut milk creates an ultra-creamy filling that melts in your mouth.
- Complementary Crust: A graham cracker crust enhanced with flaked coconut adds a subtle sweetness and texture that perfectly complements the smooth filling.
- Versatile Toppings: Finished with whipped cream and toasted coconut flakes, this cheesecake not only tastes divine but also presents beautifully for any occasion.Ingredients
For the crust:
- 1 ¾ cups graham cracker crumbs
- ½ cup flaked unsweetened coconut
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 32 ounces cream cheese, room temperature1 cup granulated sugar
- ⅔ cup unsweetened full-fat coconut milk
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 3 tablespoons all-purpose flour
- Pinch of salt
- 1 cup flaked unsweetened coconut, pulsed several times in a food processor
For serving:
- Homemade whipped cream or coconut whipped topping
- Toasted coconut flakes
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, flaked coconut, and sugar. Add the melted butter and mix until all the crumbs are moistened. Press this mixture into the bottom and about ½ inch up the sides of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool.
- Make the filling: Reduce the oven temperature to 325°F (160°C). In a stand mixer fitted with the paddle attachment, beat the softened cream cheese until smooth. Add the sugar and mix until combined. Incorporate the coconut milk, mixing until fully blended. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla and coconut extracts, flour, and salt until the batter is smooth. Gently fold in the processed flaked coconut.
- Assemble and bake: Pour the filling over the cooled crust. Place the springform pan into a larger roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 65-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
- Cool and chill: After resting, remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, refrigerate for at least 8 hours or overnight to allow it to set fully.
- Serve: Before serving, top the cheesecake with whipped cream or coconut whipped topping and sprinkle with toasted coconut flakes.
Servings and Timing
- Servings: This recipe yields approximately 12 servings.
- Preparation time: 20 minutes
- Cook time: Approximately 1 hour and 10 minutes
- Cooling and chilling time: At least 9 hours (including 1 hour resting in the oven and a minimum of 8 hours chilling in the refrigerator)
Variations
- Mango Coconut Cheesecake: Incorporate a mango gelée layer on top of the cheesecake for a tropical flair. To do this, prepare a mango purée, combine it with gelatin, and pour it over the cooled cheesecake before refrigerating.
- Chocolate Coconut Cheesecake: Add a layer of chocolate ganache on top of the cheesecake or swirl melted chocolate into the filling before baking for a richer flavor.
- Nutty Crust: Mix finely chopped macadamia nuts or almonds into the crust mixture for added texture and a subtle nutty taste.
Storage/Reheating
- Refrigeration: Store the cheesecake in the refrigerator, covered, for up to 3 days.
- Freezing: To freeze, wrap the cheesecake or individual slices tightly in plastic wrap and place in a freezer-safe container. It can be frozen for up to 1 month. Thaw in the refrigerator overnight before serving.
- Reheating: Cheesecake is best enjoyed chilled or at room temperature. If desired, let it sit at room temperature for about 30 minutes before serving to enhance its creamy texture.
FAQs
What type of coconut milk should I use for this cheesecake?
It’s recommended to use canned, unsweetened full-fat coconut milk for a rich and creamy texture. Brands like Thai Kitchen are preferred. Avoid using refrigerated coconut milk beverages, as they have a thinner consistency.
Can I use sweetened flaked coconut instead of unsweetened?
Yes, you can use sweetened flaked coconut. However, it will make the cheesecake sweeter. To balance this, consider reducing the amount of granulated sugar in the filling by a couple of tablespoons.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Total Time: 6 hrs
- Yield: 12 slices 1x
Description
Indulge in a creamy and luscious Coconut Cheesecake that combines the rich flavors of coconut and cream cheese, all nestled on a buttery graham cracker crust. This dessert is perfect for coconut lovers seeking a tropical twist on classic cheesecake.
Ingredients
Scale
- 1 3/4 cups graham cracker crumbs 1/2 cup flaked unsweetened coconut
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C).
- Mix crust ingredients and press into a springform pan. Bake for 10 minutes. Let cool.
- Lower oven temp to 325°F (160°C).
- Beat cream cheese until smooth. Add sugar, then coconut milk, extracts, and eggs one at a time.
- Mix in flour, salt, and shredded coconut.
- Pour filling over crust and bake for 60–70 minutes.
- Cool in oven with door ajar for 1 hour, then refrigerate at least 4 hours or overnight.
- Top with whipped cream and coconut truffles if desired. Slice and serve.
Notes
For extra coconut flavor, toast the coconut before adding it to the crust or as a topping.
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