Coconut Cheesecake

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Coconut Cheesecake is a luscious and creamy dessert that combines the tropical flavor of coconut with the richness of cheesecake. It’s a delightful treat that’s perfect for any occasion, from casual gatherings to special celebrations. Here’s a detailed guide on how to make a Coconut Cheesecake that will have everyone coming back for seconds.


For the Crust:

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

For the Cheesecake Filling:

  • 24 oz (three 8 oz packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup coconut cream (from canned coconut milk)
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut (sweetened or unsweetened), plus extra for garnish

For the Coconut Whipped Cream Topping:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup shredded coconut, toasted (optional)


  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
  2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to ensure it’s evenly distributed and compacted.
  3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the coconut cream, vanilla extract, and shredded coconut until thoroughly combined.
  4. Pour and Bake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula to create an even layer. Place the pan in the preheated oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  5. Cool and Chill: Once baked, remove the cheesecake from the oven and allow it to cool in the pan on a wire rack for about 15 minutes. Then, run a knife around the edge of the cheesecake to loosen it from the sides of the pan. Let it cool completely before refrigerating for at least 4 hours or overnight to set.
  6. Make the Coconut Whipped Cream Topping: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Be careful not to overmix. Fold in the shredded coconut.
  7. Assemble and Serve: When ready to serve, carefully remove the chilled cheesecake from the springform pan and transfer it to a serving plate. Spread the coconut whipped cream over the top of the cheesecake and sprinkle with additional shredded coconut or toasted coconut, if desired.
  8. Slice and Enjoy: Use a sharp knife dipped in hot water and wiped dry to slice the cheesecake into neat portions. Serve chilled and enjoy the creamy coconut goodness!


  • To extract coconut cream from canned coconut milk, refrigerate the can overnight. The cream will solidify at the top, making it easy to separate from the liquid.
  • Toasting shredded coconut enhances its flavor and adds a crunchy texture to the topping. Simply spread the shredded coconut on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
  • For a gluten-free version, use gluten-free graham crackers for the crust.

Conclusion: Coconut Cheesecake is a heavenly dessert that’s sure to impress your taste buds with its creamy texture and tropical flavor. Whether you’re indulging in a slice for dessert or serving it at your next gathering, this recipe is bound to be a crowd-pleaser. Enjoy the decadent combination of coconut-infused cheesecake and fluffy whipped cream topping for a delightful treat that will transport you to paradise!