Why You’ll Love Coconut Cheesecake Recipe
If you love classic cheesecake but want something with a tropical twist, this recipe delivers. The coconut milk adds subtle sweetness and depth, while the cream cheese ensures a velvety, smooth texture. The toasted coconut topping provides a delicate crunch that contrasts beautifully with the creamy filling.
It’s perfect for special occasions, holidays, or whenever you want to impress guests with a dessert that looks stunning and tastes even better. Plus, the recipe uses simple ingredients and straightforward steps, making it approachable for home bakers of all skill levels.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
6 tablespoons unsalted butter, melted
For the filling
4 cups cream cheese, softened
1 1/4 cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
1 cup full-fat coconut milk
1/4 cup sour cream
For the coconut cream topping
3/4 cup chilled coconut cream
3 tablespoons powdered sugar
1/2 cup cream cheese, softened
1/2 cup toasted coconut flakes
Directions
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Preheat your oven to 350°F (180°C). Lightly grease a 9-inch springform pan and set aside.
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In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
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In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, mixing until fully incorporated.
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Add the eggs one at a time, beating gently after each addition. Avoid overmixing to prevent air bubbles.
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Stir in the coconut milk and sour cream until the batter is smooth and uniform.
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Pour the filling over the crust and smooth the top. Bake for approximately 75–90 minutes, or until the center is mostly set but still slightly jiggly.
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Turn off the oven and allow the cheesecake to cool gradually inside with the door slightly open for about one hour. Remove and let it cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight.
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To prepare the topping, beat the chilled coconut cream with powdered sugar until thick. In a separate bowl, beat the softened cream cheese until smooth, then fold in the whipped coconut cream.
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Spread the topping evenly over the chilled cheesecake and sprinkle with toasted coconut flakes before serving.
Servings and timing
Servings: 12 slices
Preparation time: 20 minutes
Baking time: 75–90 minutes
Chilling time: At least 4 hours
Total time: Approximately 6 hours including chilling
Variations
For extra coconut flavor, add 1 teaspoon of coconut extract to the filling.
You can swap the graham cracker crust for a vanilla wafer or digestive biscuit crust for a slightly different flavor profile.
For a more tropical finish, garnish with fresh pineapple or mango slices before serving.
If you prefer a lighter topping, replace the cream cheese in the frosting with whipped cream for a fluffier texture.
To make it gluten-free, simply use gluten-free cookie crumbs for the crust.
Storage/Reheating
Store leftover cheesecake covered in the refrigerator for up to 5 days.
To freeze, wrap individual slices tightly in plastic wrap and place them in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Cheesecake is best enjoyed chilled. Reheating is not recommended, as it may alter the texture.
FAQs
How do I prevent my cheesecake from cracking?
Avoid overmixing the batter and allow the cheesecake to cool gradually in the oven before transferring it to the refrigerator.
Can I use light coconut milk instead of full-fat?
Full-fat coconut milk is recommended for the creamiest texture, but light coconut milk can be used if desired. The texture may be slightly less rich.
Do I need a water bath for this cheesecake?
A water bath is optional but can help ensure even baking and reduce the chances of cracking.
How do I know when the cheesecake is done baking?
The edges should be set, and the center should still have a slight jiggle when gently shaken.
Can I make this cheesecake ahead of time?
Yes, this cheesecake is ideal for making a day in advance since it needs several hours to chill and set properly.
What is the difference between coconut milk and coconut cream?
Coconut cream is thicker and contains less water than coconut milk, making it ideal for whipping and toppings.
How do I toast coconut flakes?
Spread them in a single layer on a baking sheet and bake at 325°F for a few minutes, stirring occasionally, until golden brown.
Can I use a different crust?
Yes, you can use crushed cookies such as vanilla wafers, shortbread, or chocolate cookies for a different flavor base.
How long should I chill the cheesecake before serving?
Chill for at least 4 hours, though overnight chilling provides the best texture and flavor.
Can I freeze the whole cheesecake?
Yes, wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Conclusion
This coconut cheesecake combines the classic richness of traditional cheesecake with the tropical flavor of coconut for a dessert that feels both comforting and exotic. With its creamy filling, crisp crust, and delicate coconut topping, it’s a show-stopping treat that’s perfect for celebrations or everyday indulgence.
