Coconut Cream Cheesecake: A Lush, Tropical Dessert
Get ready to indulge in a slice of tropical heaven with this Coconut Cream Cheesecake. Featuring a buttery graham cracker crust, a velvety cream cheese filling infused with shredded coconut and coconut milk, and topped with a cloud of whipped cream and toasted coconut flakes—this cheesecake is the perfect blend of creamy, sweet, and nutty. It’s an impressive dessert that’s ideal for special occasions or simply when you’re craving something rich and indulgent.
Why You’ll Love This Recipe
If you’re a coconut lover, this cheesecake is a dream come true. The creamy texture combined with the subtle tropical flavor of coconut makes each bite pure bliss. The graham cracker and coconut crust adds the perfect base, while the toasted coconut topping gives the cheesecake a delightful crunch. This recipe is a showstopper for any event, and although it requires some chilling time, the preparation is simple and straightforward. Your patience will be rewarded with one of the creamiest cheesecakes you’ve ever tasted.
Ingredients
For the Crust:
- 1 envelope graham crackers, crushed
- 5 tbsp sugar
- 1/2 cup shredded sweetened coconut
- 6 tbsp butter, melted
For the Cheesecake:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup sugar
- 1 tbsp cornstarch
- 1/2 cup shredded sweetened coconut, finely diced in a food processor
- 1 tsp vanilla extract
- 1/2 tsp coconut extract (optional)
- 1/2 tsp salt
- 3 eggs, beaten
- 7 oz coconut milk
For the Topping:
- 1 tub whipped cream or homemade whipped cream
- 1/2 cup toasted coconut
Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set it aside.
Step 2: Make the Crust
In a medium mixing bowl, combine the crushed graham crackers, sugar, and shredded coconut. Stir until all the ingredients are evenly mixed.
Pour in the melted butter and mix until the dry ingredients are fully coated and resemble wet sand. Press the mixture into the bottom of your greased springform pan, making sure to create an even layer.
Bake the crust for 15 minutes, or until the edges are slightly golden. Remove from the oven and allow it to cool while you prepare the cheesecake filling. Lower the oven temperature to 325°F (163°C).
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until it’s smooth and creamy, making sure there are no lumps.
Add the sugar, cornstarch, finely diced shredded coconut, vanilla extract, coconut extract (if using), and salt. Mix until everything is fully incorporated and smooth.
Gradually add the beaten eggs to the cream cheese mixture, mixing well after each addition to ensure a silky texture.
Slowly pour in the coconut milk and blend until the filling is smooth and creamy.
Step 4: Assemble and Bake the Cheesecake
Pour the prepared cheesecake filling into the cooled crust. To create a water bath for the cheesecake, place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracks in the cheesecake while baking.
Bake the cheesecake at 325°F (163°C) for 1 hour and 15 minutes, or until the center is slightly jiggly but set around the edges.
Step 5: Cool and Chill
Once the cheesecake is done baking, remove it from the oven and carefully take the springform pan out of the water bath. Let the cheesecake cool to room temperature.
After the cheesecake has cooled, wrap it tightly in foil and refrigerate for at least 8 hours or overnight. This chilling time allows the flavors to meld and the cheesecake to set properly.
Step 6: Add the Topping and Serve
Before serving, spread a generous layer of whipped cream over the top of the cheesecake. You can reserve some whipped cream for piping if you’d like to decorate the edges.
Sprinkle the toasted coconut on top for a crunchy, flavorful garnish. Slice the cheesecake and serve immediately.
Serving Suggestions
This Coconut Cream Cheesecake is a decadent dessert on its own, but you can also serve it with tropical fruits like pineapple or mango for an extra burst of flavor. A drizzle of caramel sauce or a sprinkle of toasted macadamia nuts would also complement the creamy, coconut-infused filling beautifully.
Recipe Notes
- Coconut Milk: Make sure to use full-fat coconut milk for the richest, creamiest texture in your cheesecake.
- Toasting Coconut: To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally, until golden brown.
- Make Ahead: This cheesecake can be made a day in advance, making it perfect for entertaining. It will keep well in the refrigerator for up to 3 days.
- Water Bath Tip: Make sure your springform pan is well-sealed to prevent water from seeping into the cheesecake. Wrapping the outside of the pan with aluminum foil helps keep the water out.
Recipe Summary
- Prep Time: 25 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 10 hours (including chilling)
- Servings: 12 servings
- Calories: 540 kcal per slice
Final Thoughts
This Coconut Cream Cheesecake is an indulgent and creamy dessert that’s sure to become a favorite. With a luscious coconut-infused filling, a buttery graham cracker crust, and a light whipped cream topping, each bite transports you to a tropical paradise. Whether you’re making it for a holiday gathering or a special dinner, this cheesecake is bound to impress. Enjoy a slice and savor the taste of pure coconut bliss!
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Coconut Cream Cheesecake
- Total Time: 10 hours (including chilling)
- Yield: 12 1x
Description
This Coconut Cream Cheesecake is a tropical dream come true. The smooth and creamy cheesecake filling is infused with coconut milk and shredded sweetened coconut, making each bite rich and flavorful. The crust, made with graham crackers and more coconut, adds the perfect crunchy base for this decadent dessert.
Ingredients
Crust:
1 envelope graham crackers, crushed
5 tbsp sugar
1/2 cup shredded sweetened coconut
6 tbsp butter, melted
Cheesecake:
3 (8 oz) blocks cream cheese, softened
1 cup sugar
1 tbsp cornstarch
1/2 cup shredded sweetened coconut, finely diced in food processor
1 tsp vanilla extract
1/2 tsp coconut extract (optional)
1/2 tsp salt
3 eggs, beaten
7 oz coconut milk
Topping:
1 tub whipped cream or homemade whipped cream
1/2 cup toasted coconut
Instructions
Preheat oven to 350°F (175°C).
In a medium mixing bowl, combine graham cracker crumbs, sugar, and shredded coconut. Stir until evenly mixed.
Add the melted butter to the dry ingredients and mix until combined.
Press the mixture into the bottom of a greased 9-inch springform pan, ensuring an even layer. Bake for 15 minutes, or until the edges are slightly golden. Remove from the oven and set aside.
Lower the oven temperature to 325°F (163°C).
In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
Add sugar, cornstarch, finely diced coconut, vanilla extract, coconut extract (if using), and salt. Mix until fully incorporated.
Gradually add the beaten eggs, mixing well after each addition.
Slowly pour in the coconut milk and blend until smooth.
Pour the cheesecake mixture into the prepared crust.
Place the springform pan in a roasting pan and carefully fill the roasting pan with water until it reaches halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake for 1 hour and 15 minutes, or until the center is slightly jiggly but set.
Remove from the oven and allow the cheesecake to cool to room temperature. Once cooled, wrap it in foil and refrigerate for at least 8 hours, or overnight.
Before serving, spread whipped cream over the top of the cheesecake, reserving some for piping if desired.
Garnish with toasted coconut, slice, and enjoy!
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Calories: 540