If you’re craving a dreamy slice of tropical paradise, let me introduce you to the wonder that is Coconut Cheesecake. Imagine velvety, coconut-kissed cheesecake perched atop a golden, buttery crust, finished with clouds of whipped cream and a shower of toasted coconut flakes. This dessert is pure comfort with a splash of the exotic, making it absolutely perfect for celebrations, Sunday suppers, or simply to inspire some sunny vibes at your kitchen table. Coconut Cheesecake is about layers of flavor and creamy indulgence—once you try it, you’ll want it in your dessert rotation forever!

Coconut Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This Coconut Cheesecake keeps things delightfully simple with staple ingredients that all shine. Each component brings something important to the texture, taste, or overall appeal—so don’t skip a thing if you want that perfect, rich slice!

Graham cracker crumbs: They create a sweet, sturdy base that soaks up the buttery goodness and sets the stage for the creamy filling.
Granulated sugar: Adds essential sweetness to both the crust and filling, balancing all the coconut and tang.
Unsalted butter: Melted and mixed with crumbs for that golden, melt-in-your-mouth crust.
Cream cheese: The heart of the cheesecake, offering up that luscious and slightly tangy base.
Sour cream: Brings extra silkiness and a touch of tang to contrast the sweet coconut.
Vanilla extract: Rounds out the flavors and deepens the fragrance—always use real vanilla for best results!
Coconut extract: Amplifies the coconut notes so every bite tastes like a holiday.
Large eggs: Essential for achieving that dense yet airy cheesecake texture.
Canned coconut milk (full-fat): Adds creamy, tropical richness and keeps the filling ultra-moist.
Shredded sweetened coconut: Folds coconut into every bite, sweetening and adding a subtle chew.
Heavy cream (for topping): Whips up into billowy clouds that are divine with the dense cake.
Powdered sugar (for topping): Brings gentle sweetness to your fluffy whipped cream.
Toasted coconut flakes (for garnish): Adds beauty and a toasty crunch to every slice. Don’t skip toasting—they’re a game changer!

How to Make Coconut Cheesecake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F. Grab a 9-inch springform pan and wrap the bottom and sides snugly with foil—this keeps the water bath out. A light greasing inside the pan will help your Coconut Cheesecake release easily when serving.

Step 2: Mix Up the Crust

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture feels and looks like damp sand. Press this mixture firmly and evenly into the base of your pan—use the bottom of a glass or your hands. Bake the crust for 8 to 10 minutes, just until it’s a shade darker and smells toasty. Let it cool while you move on to the filling.

Step 3: Prepare the Coconut Cheesecake Filling

Using a large mixing bowl and electric mixer, beat the softened cream cheese until smooth and creamy, scraping the bowl as you go. Blend in the sugar, sour cream, vanilla extract, and coconut extract until everything is fully combined. Add the eggs one at a time, mixing gently on low speed after each for a velvety texture—don’t over-mix. Lastly, stir in the coconut milk and shredded sweetened coconut. Your filling will look plush and smell irresistible at this stage.

Step 4: Assemble for Baking

Pour the creamy coconut filling on top of your prepared crust, smoothing the surface. Set the springform pan inside a larger roasting pan or baking dish. Carefully pour hot water into the outer pan until it reaches halfway up the sides of the springform—this water bath is secret to a silky, crack-free Coconut Cheesecake!

Step 5: Bake and Cool

Place your cheesecake in the oven (already at 325°F) and bake for 55 to 65 minutes. You’re looking for the edges to be set but the center to still have a gentle jiggle. Turn off the oven when done, crack the door, and let the cheesecake rest inside for one hour—a slow cool keeps the top smooth. Move the pan to the counter to finish cooling, then chill in the fridge for at least four hours, or overnight if you’re planning ahead (always worth it!).

Step 6: Whip Up the Topping (Optional, but Recommended!)

If you want to crown your cake, whip the heavy cream, powdered sugar, and vanilla extract together until you see firm, fluffy peaks. Pipe or dollop generously onto the chilled Coconut Cheesecake, and don’t forget a festive sprinkle of toasted coconut flakes right before serving!

How to Serve Coconut Cheesecake

Garnishes

Dress up your Coconut Cheesecake with a lush pillow of whipped cream and plenty of toasted coconut flakes. If you love color, add a few wedges of tropical fruit like kiwi, pineapple, or even a scattering of fresh berries for a pop of contrast. A ribbon of lime zest can also add a fragrant, citrusy edge that plays so well with coconut.

Side Dishes

For a true dessert experience, pair Coconut Cheesecake with some tropical fruit salad or a scoop of passionfruit sorbet. Light, citrusy sides balance the lushness of the cake. Serve with a hot cup of coffee or fragrant herbal tea for a simple, satisfying finish to any meal.

Creative Ways to Present

If you want to wow your guests, cut the cheesecake into slim slices and serve on bright plates with a drizzle of mango puree or chocolate sauce. For parties, cut into bite-sized bars or cubes and skewer with cocktail picks for a playful “cheesecake bites” platter—just don’t forget the toasted coconut garnish!

Make Ahead and Storage

Storing Leftovers

Store any remaining Coconut Cheesecake tightly covered in the fridge. It stays luscious for up to five days—just keep it chilled, and it’ll remain creamy and dreamy every time you go back for another slice.

Freezing

Coconut Cheesecake freezes beautifully. Simply wrap individual slices or the whole (ungarnished) cake tightly in plastic wrap, then foil. Place in an airtight container or freezer bag. It’ll keep for up to two months. To serve, thaw overnight in the fridge for the best texture—add whipped cream and coconut flakes just before enjoying.

Reheating

No need for reheating—Coconut Cheesecake is at its best served chilled! If frozen, allow time for a slow thaw in the refrigerator instead of microwaving, as heat can impact the creamy texture and moisture.

FAQs

Can I use low-fat cream cheese or coconut milk?

For the best creamy, smooth texture, I recommend full-fat cream cheese and coconut milk. Reduced-fat versions can lead to a less rich and slightly watery cheesecake, so go with the classic for a truly indulgent treat.

Why do I need a water bath for baking?

The water bath is essential because it creates gentle, even heat around your Coconut Cheesecake, helping prevent cracks and delivering that signature custardy, silky texture. It’s worth the extra step!

Can I prepare Coconut Cheesecake ahead of time?

Absolutely—Coconut Cheesecake is the ultimate make-ahead dessert. It actually tastes best after a night in the fridge, so prepping in advance makes your life easier and yields even better flavor.

What’s the best way to toast coconut flakes?

Spread sweetened flaked coconut in a single layer on a baking sheet. Toast in a 350°F oven for 5 to 8 minutes, stirring frequently, until golden brown and fragrant. Let them cool before garnishing for maximum crunch.

Can I use a different crust, like coconut cookies?

Definitely! For extra coconut punch, crush coconut cookies instead of graham crackers for your crust. This swap adds another layer of coconut flavor that Coconut Cheesecake fans will love.

Final Thoughts

This Coconut Cheesecake brings together all the lushness and brightness of the tropics in every forkful. It’s a show-stopping dessert that’s surprisingly simple to make and even easier to love. Whether you’re sharing it with family, friends, or keeping a sneaky slice for yourself, I can’t wait for you to try this recipe and savor every coconutty bite!

Coconut Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 18 reviews

Author: admin
Total Time: 6 hours (including cooling and chilling)
Yield: 12 slices 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in a taste of the tropics with this decadent Coconut Cheesecake. Creamy and rich, this dessert is a perfect blend of coconut and cream cheese, topped with a light, fluffy layer of whipped cream and toasted coconut flakes.

Ingredients

Scale

For the crust:

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

For the filling:

3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 large eggs
1/2 cup canned coconut milk (full-fat)
3/4 cup shredded sweetened coconut

For the topping (optional):

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
toasted coconut flakes for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 325°F. Wrap the bottom of a 9-inch springform pan in foil and lightly grease the inside.
Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the pan and bake.
Make the filling: Beat cream cheese, add sugar, sour cream, extracts, eggs, coconut milk, and shredded coconut. Pour over crust.
Bake: Place in a water bath and bake until just set. Cool in the oven.
Chill: Refrigerate for at least 4 hours.
Optional topping: Whip cream, sugar, and vanilla. Spread over the cheesecake and garnish with toasted coconut flakes.