Coconut Cheesecake

Last updated on June 2, 2025

If you’re looking for a dessert that feels like a tropical getaway, look no further than coconut cheesecake. This delightful treat combines the creamy richness of classic cheesecake with the light and refreshing flavor of coconut. Imagine cutting into a slice, and the smooth texture paired with a hint of coconut lingers on your taste buds; it’s pure bliss. Perfect for any occasion, coconut cheesecake is sure to leave a lasting impression on your friends and family.

Why You’ll Love This Coconut Cheesecake

This coconut cheesecake is fantastic for several reasons. First, it blends the creamy goodness of traditional cheesecake with the tropical flair of coconut, creating a dish that’s both comforting and exciting. The simple ingredients come together to create a show-stopping dessert that’s perfect for birthdays, dinners, or just a lovely treat for yourself.

It’s also surprisingly easy to make! If you follow the steps carefully, you’ll find that making this dessert at home doesn’t require chef-like skills. Plus, it’s a versatile recipe that allows you to get creative with add-ons or decorations. The cheesecake can be topped with whipped cream and toasted coconut for an impressive look, or served simply for a more classic feel. Whatever your style, this coconut cheesecake can match it.

Coconut Cheesecake

Author: Sarah Mendez
Total Time: 5 hours 15 minutes
Yield: 12 slices 1x
Diet: Vegetarian

Print Recipe

Description

This creamy Coconut Cheesecake is a tropical twist on a classic dessert. Made with rich cream cheese, coconut milk, and a buttery graham cracker crust, it’s a dreamy treat for coconut lovers. Top it off with whipped topping and toasted shredded coconut for an irresistible finish!

Instructions

Preheat oven: to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper if desired.
Make the crust: Combine melted butter and crushed graham crackers in a bowl. Press the mixture firmly into the bottom of the prepared pan. Set aside.
Make the filling: In a large mixing bowl, beat the cream cheese until smooth. Add sugar and beat until well combined. Mix in the eggs one at a time, followed by the coconut milk and cornstarch. Beat just until smooth.
Assemble and bake: Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula. Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
Cool: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
Top and serve: Before serving, spread Cool Whip or whipped cream over the top and sprinkle with shredded or toasted coconut, if desired.

Notes

Use full-fat coconut milk for a creamier texture and richer coconut flavor.
To toast coconut, place it in a dry skillet over medium heat, stirring constantly until golden brown.
Let the cheesecake cool completely before refrigerating to prevent cracks.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 22g
Sodium: 210mg
Fat: 28g
Saturated Fat: 18g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg

Keywords: coconut cheesecake, tropical dessert, baked cheesecake, cream cheese dessert, graham cracker crust

Ingredients You’ll Need for Coconut Cheesecake:

Essential Ingredients

To make a delicious coconut cheesecake, gather the following ingredients:

4 tablespoons salted butter, melted: This will help bind the crust together and add flavor.
1 1/2 cups graham crackers, crushed: These form the base of your cheesecake, giving it a nice crunch.
3 (8 ounce) boxes of cream cheese, room temperature: Cream cheese is crucial for that creamy, rich texture.
3 large eggs: Eggs will help set your cheesecake and give it structure.
1/2 cup coconut milk: This adds moisture and enhances the coconut flavor.
1 cup white granulated sugar: Sweetness is key to balancing the tangy cream cheese.
1 tablespoon cornstarch: This helps to stabilize the cheesecake.

Optional Add-Ons

While the basic recipe is fantastic as is, you can elevate your coconut cheesecake with these optional toppings:

Cool Whip: A light, fluffy topping that adds creaminess without overwhelming the flavors.
Shredded coconut: Toasted coconut flakes add a lovely texture and a burst of coconut flavor on top.

How to Make Coconut Cheesecake: Step by Step

Making coconut cheesecake is straightforward and enjoyable. Just follow these steps:

Step 1: Preheat the Oven

Begin by preheating your oven to 350 degrees Fahrenheit. A well-heated oven is crucial for baking your cheesecake properly.

Step 2: Prepare the Crust

In a mixing bowl, combine the crushed graham crackers and melted butter. Stir until you reach a wet, sandy mixture. This mixture will form the crust. Press this mixture firmly into the bottom of a 10-inch springform pan. Ensure it is evenly spread to create a solid base for your cheesecake.

Step 3: Whip the Cream Cheese

Now, it’s time to work on the filling. In the bowl of a stand mixer, or using an electric mixer, add the room temperature cream cheese. Beat it until it’s smooth and creamy. Make sure there are no lumps for the best texture.

Step 4: Add Other Ingredients

Once the cream cheese is whipped, slowly add in the eggs, coconut milk, sugar, and cornstarch. Mix everything together until you have a smooth and homogenous mixture. It should be creamy and without any lumps.

Step 5: Pour the Mixture into the Pan

Carefully pour the cream cheese mixture into the springform pan over your crust. Smooth the top with a spatula, so it’s even.

Step 6: Prepare for Baking

To ensure even cooking, place the springform pan on a rimmed cookie sheet. This helps catch any drips during baking. Pour 1 1/2 cups of water into the cookie sheet; this creates a steam bath, keeping the cheesecake moist.

Step 7: Bake

Place the pan in your preheated oven and bake for 55-60 minutes. You’ll know it’s ready when the center is set but still slightly jiggly. Keep an eye on the edges—they should appear firm.

Step 8: Cool and Serve

After baking, turn off the oven and let the cheesecake sit in the oven with the door slightly open for about an hour. Then, transfer it to the refrigerator to cool completely, ideally for at least 4 hours or overnight for the best texture. Once cool, gently release the sides of the springform pan.

You can serve the cheesecake topped with Cool Whip and toasted coconut for a delightful finish, or keep it simple and enjoy it plain. Either way, it’s bound to be a crowd-pleaser!

Serving Suggestions for Coconut Cheesecake

Coconut cheesecake is versatile and can be dressed up or down to suit any occasion. Here are a few serving suggestions to enhance your dessert:

Tropical Twist: Serve with sliced fresh mango or pineapple on the side.
Chocolate Drizzle: A drizzle of chocolate sauce adds a rich contrast to the coconut flavor.
Nutty Flavor: Sprinkle chopped macadamia nuts for an added crunch and depth of flavor.

Consider pairing your cheesecake with a refreshing drink. A light coconut water or a tropical fruit punch can complement the flavors beautifully.

Pro Tips for Perfecting Your Coconut Cheesecake

Achieving the perfect coconut cheesecake requires a little attention to detail. Here are some pro tips to help you succeed:

Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. This will help them blend more easily, leading to a smoother texture.
Don’t Overmix: Once you’ve added the eggs, mix just until combined. Overmixing can introduce too much air, which may cause cracks in the cheesecake as it bakes.
Check for Doneness: Every oven is different. Start checking your cheesecake around the 50-minute mark to prevent overbaking.
Cool Gradually: Letting the cheesecake cool in the oven helps prevent cracks and allows for a creamier texture.
Chill Overnight: If possible, allow your cheesecake to chill overnight. This helps the flavors meld and the texture to firm up.

Easy Variations for Coconut Cheesecake

While the classic coconut cheesecake is delicious on its own, experimenting with variations can lead to delightful new desserts. Here are some ideas to get you started:

Chocolate Coconut Cheesecake: Swirl some melted dark chocolate into the filling before baking.
Pineapple Coconut Cheesecake: Add crushed pineapple to the filling for a fruity twist.
Lemon Coconut Cheesecake: Incorporate lemon zest and juice for a zesty contrast to the coconut.

Feel free to explore your creativity and see what flavors you can add to make this cheesecake your own.

Storage Tips to Store Coconut Cheesecake

Storing your coconut cheesecake properly is essential for maintaining its taste and texture. Here are some useful storage tips:

Refrigeration: Keep the cheesecake in the refrigerator in an airtight container. It will last for about 5-7 days.
Freezing: If you want to store it for longer, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can last for about 2-3 months. To serve, thaw it overnight in the refrigerator.
Slice Before Freezing: Consider slicing the cheesecake before freezing. This way, you can take out individual pieces as needed.

Conclusion

Coconut cheesecake is truly a delightful dessert that’s both rich and refreshing. Its tropical flavor offers a perfect escape, even if you’re enjoying it from your kitchen. With a simple list of ingredients and easy steps, making coconut cheesecake at home is a rewarding experience. Whether you’re hosting a gathering or treating yourself, this cheesecake is sure to impress.

You now have the tools and knowledge to create this delicious dessert. So gather your ingredients, roll up your sleeves, and get ready to whip up something extraordinary!

FAQs About Coconut Cheesecake

1. Can I use low-fat cream cheese for this recipe?

Yes, you can use low-fat cream cheese, but the texture might be slightly different. The cheesecake may not be as rich and creamy.

2. Is coconut milk the same as coconut cream?

No, coconut milk is thinner than coconut cream. For a richer flavor, you can use coconut cream, but the measurement may need slight adjustments.

3. How can I tell if my cheesecake is done?

The edges should be firm, and the center should be slightly jiggly but not liquid. A gentle shake of the pan can help test this.

4. Can I prepare the cheesecake a day in advance?

Absolutely! In fact, making it a day ahead is a great idea. It allows the flavors to meld together beautifully.

5. What’s the best way to cut cheesecake without it sticking?

Use a knife dipped in hot water; wipe it clean after each cut for the best results. This will help you get clean slices without sticking.

Now that you have a comprehensive guide to making coconut cheesecake, you’re well-equipped to create your own delicious masterpiece. Enjoy the process and share your delightful creation with loved ones!

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