Coconut Cheesecake

Why You’ll Love This Recipe

I love this Coconut Cheesecake because it has a thick, creamy texture with coconut flavor in every bite. Coconut milk and coconut extract give me plenty of tropical flavor without overwhelming the classic cheesecake base.

I also like the contrast between the smooth filling and crunchy toasted coconut topping. The simple cookie crust adds another layer of buttery texture underneath.

Another reason I make this recipe is that cheesecake is perfect for preparing ahead. I can bake it the day before I need it, refrigerate it overnight, and add my toppings shortly before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust

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

For the Coconut Cheesecake Filling

• 32 ounces full-fat cream cheese, softened
• 1 cup granulated sugar
• 1 cup full-fat canned coconut milk
• 1/2 cup sour cream
• 4 large eggs, at room temperature
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1/4 teaspoon salt

For the Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup toasted shredded or flaked coconut

Directions

1. Prepare the Pan

I preheat my oven to 350°F (175°C).

I lightly grease a 9-inch springform pan and line the bottom with parchment paper. If I’m using a water bath, I tightly wrap the outside of the pan with heavy-duty aluminum foil to help keep water from reaching the crust.

2. Make the Crust

I combine the graham cracker crumbs, sugar, melted butter, and shredded coconut in a bowl.

I stir until everything is evenly moistened, then firmly press the mixture across the bottom and slightly up the sides of my prepared springform pan.

3. Pre-Bake the Crust

I bake the crust for about 8–10 minutes, then remove it from the oven and let it cool slightly while I prepare the cheesecake filling.

I reduce my oven temperature to 325°F (165°C).

4. Beat the Cream Cheese

I place the softened cream cheese in a large mixing bowl and beat it on low to medium speed until completely smooth.

I add the granulated sugar and continue mixing just until combined. I scrape down the sides of the bowl whenever necessary.

5. Add the Coconut Ingredients

I mix in the coconut milk, sour cream, flour, vanilla extract, coconut extract, and salt.

I keep the mixer on a relatively low speed because I don’t want to incorporate excessive air into the cheesecake batter.

6. Add the Eggs

I add the eggs one at a time, mixing on low speed after each addition just until incorporated.

Once the final egg disappears into the batter, I stop mixing.

7. Fill the Pan

I pour the coconut cheesecake filling over the cooled crust and smooth the top.

I gently tap the pan on my work surface a couple of times to release any large trapped air bubbles.

8. Prepare the Water Bath

I place the wrapped springform pan inside a larger roasting pan.

I carefully pour hot water into the roasting pan until it reaches about halfway up the outside of the springform pan.

The water bath helps me bake the cheesecake gently and evenly.

9. Bake

I bake the cheesecake at 325°F (165°C) for approximately 60–75 minutes.

I know it’s ready when the outer portion looks set but the center still has a slight wobble when I gently move the pan.

10. Cool Gradually

I turn off the oven, crack the oven door open, and leave the cheesecake inside for about 1 hour.

I then remove it from the water bath and let it cool to room temperature.

11. Refrigerate

Once the cheesecake has cooled, I cover it and refrigerate it for at least 6 hours. I prefer chilling it overnight because this gives me the best texture and makes slicing easier.

12. Toast the Coconut

I spread the coconut on a baking sheet and toast it briefly in the oven until lightly golden.

I watch it carefully because coconut can go from golden to burned very quickly. I let it cool completely before decorating the cheesecake.

13. Make the Whipped Cream

I beat the cold heavy whipping cream, powdered sugar, and vanilla until medium peaks form.

I spread or pipe the whipped cream over the chilled cheesecake and finish with plenty of toasted coconut.

Servings and Timing

I make this recipe in a 9-inch springform pan and usually get about 12 slices.

• Prep time: 30 minutes
• Bake time: 60–75 minutes
• Oven cooling time: 1 hour
• Additional cooling time: about 1 hour
• Chilling time: at least 6 hours
• Total time: about 9–10 hours
• Servings: 12 slices

Variations

Chocolate Coconut Cheesecake

I drizzle the finished cheesecake with melted dark or semi-sweet chocolate. I can also add a thin layer of chocolate ganache underneath the toasted coconut.

Lime Coconut Cheesecake

I add fresh lime zest to the filling and a little lime juice for a tropical citrus variation. I especially like finishing this version with toasted coconut and fresh lime zest.

Pineapple Coconut Cheesecake

I add a pineapple topping to the chilled cheesecake for a tropical flavor combination. I make sure the pineapple topping isn’t overly watery so it doesn’t make the cheesecake soggy.

Almond Coconut Cheesecake

I add a small amount of almond extract to the filling and sprinkle toasted sliced almonds over the top with the coconut.

Mini Coconut Cheesecakes

I divide the crust and filling between lined muffin cups and make individual cheesecakes. I reduce the baking time considerably and begin checking them once the centers are nearly set.

Storage/Reheating

I keep Coconut Cheesecake refrigerated because of its cream cheese and dairy filling. I cover it tightly or place individual slices in an airtight container and refrigerate them for up to about 4–5 days.

For longer storage, I freeze the cheesecake without the whipped cream topping. I wrap individual slices tightly and place them in a freezer-safe container for up to 2–3 months.

I thaw frozen cheesecake overnight in the refrigerator before serving. Once thawed, I add fresh whipped cream and toasted coconut if needed.

I don’t reheat Coconut Cheesecake. I serve it chilled or let an individual slice sit at room temperature for about 15–20 minutes when I want a slightly softer, creamier texture.

FAQs

How do I keep my Coconut Cheesecake from cracking?

I avoid overmixing after adding the eggs, bake the cheesecake gently in a water bath, and let it cool gradually. I also remove it from the oven while the center still has a slight wobble instead of baking until completely firm.

Can I make Coconut Cheesecake ahead of time?

Yes. I actually prefer making it one day before serving. An overnight chill allows the cheesecake to become completely firm and gives me cleaner slices.

What kind of coconut milk should I use?

I use full-fat canned coconut milk rather than refrigerated coconut beverages. I stir the coconut milk well before measuring because the thicker coconut cream can separate from the liquid inside the can.

How do I know when Coconut Cheesecake is done?

I look for edges that appear set and a center that still jiggles slightly when I gently move the pan. The center continues setting as the cheesecake cools and chills.

Can I freeze Coconut Cheesecake?

Yes. I freeze the cheesecake before adding whipped cream for the best results. I wrap the whole cheesecake or individual slices tightly and freeze them for up to 2–3 months, then thaw them overnight in the refrigerator.

Conclusion

Coconut Cheesecake is one of my favorite desserts when I want something creamy, rich, and full of tropical flavor. I love the combination of buttery crust, silky coconut cheesecake filling, fluffy whipped cream, and toasted coconut.

Coconut Cheesecake

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Coconut Cheesecake is a rich, creamy dessert with a buttery coconut graham cracker crust, silky coconut-flavored filling, fluffy whipped cream, and toasted coconut. It is an elegant make-ahead dessert for Easter, holidays, and special occasions.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 60–75 minutes
• Total Time: 9–10 hours
• Yield: 12 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup sweetened shredded coconut
• 32 ounces full-fat cream cheese, softened
• 1 cup granulated sugar
• 1 cup full-fat canned coconut milk
• 1/2 cup sour cream
• 4 large eggs, at room temperature
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1/4 teaspoon salt
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup toasted shredded or flaked coconut

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Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper. If using a water bath, tightly wrap the outside of the pan with heavy-duty aluminum foil.
2. Combine the graham cracker crumbs, granulated sugar, melted butter, and shredded coconut. Press the mixture firmly across the bottom and slightly up the sides of the prepared pan.
3. Bake the crust for 8–10 minutes. Remove from the oven and let cool slightly, then reduce the oven temperature to 325°F (165°C).
4. Beat the softened cream cheese on low to medium speed until completely smooth. Add the granulated sugar and mix just until combined, scraping down the bowl as needed.
5. Mix in the coconut milk, sour cream, flour, vanilla extract, coconut extract, and salt on low speed until smooth.
6. Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Stop mixing as soon as the final egg is incorporated.
7. Pour the filling over the cooled crust and smooth the top. Gently tap the pan on the work surface a couple of times to release large air bubbles.
8. Place the wrapped springform pan inside a larger roasting pan. Carefully add hot water to the roasting pan until it reaches about halfway up the outside of the springform pan.
9. Bake at 325°F (165°C) for 60–75 minutes, until the outer portion is set but the center still has a slight wobble.
10. Turn off the oven, crack the door open, and leave the cheesecake inside for about 1 hour. Remove it from the water bath and let it cool to room temperature for about 1 additional hour.
11. Cover the cooled cheesecake and refrigerate for at least 6 hours or preferably overnight.
12. If the topping coconut is not already toasted, spread it on a baking sheet and toast briefly until lightly golden. Watch carefully to prevent burning and let it cool completely.
13. Beat the cold heavy whipping cream, powdered sugar, and vanilla extract until medium peaks form. Spread or pipe the whipped cream over the chilled cheesecake and finish with toasted coconut before serving.

Notes

• Use full-fat canned coconut milk rather than refrigerated coconut beverages. Stir it thoroughly before measuring because the coconut cream and liquid may separate.
• Avoid overmixing after adding the eggs to reduce excess air and help prevent cracks.
• A water bath and gradual cooling help the cheesecake bake evenly and reduce cracking.
• For chocolate coconut cheesecake, drizzle with melted chocolate or add a thin chocolate ganache layer before the toasted coconut.
• For lime coconut cheesecake, add fresh lime zest and a small amount of lime juice to the filling.
• For almond coconut cheesecake, add a small amount of almond extract and garnish with toasted sliced almonds.
• For the best texture and cleanest slices, prepare the cheesecake a day ahead and chill it overnight.
• Keep the cheesecake refrigerated and consume within 4–5 days.
• Freeze the cheesecake without whipped cream for up to 2–3 months. Thaw overnight in the refrigerator before decorating and serving.
• Serve chilled or let individual slices stand at room temperature for 15–20 minutes for a softer texture.

Nutrition

• Serving Size: 1 slice
• Calories: 650 kcal
• Sugar: 38 g
• Sodium: 390 mg
• Fat: 49 g
• Saturated Fat: 31 g
• Unsaturated Fat: 14 g
• Trans Fat: 1 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 185 mg