If you’re ready to wow dessert lovers and chocolate fanatics alike, this Outrageous Chocolate Coconut Cheesecake is about to become your new go-to showstopper. Creamy, dreamy, lush chocolate filling is swirled with coconut in every bite, nestled over a buttery chocolate cookie crust, and topped with glossy ganache and a flurry of toasted coconut. It’s indulgent and inviting, offering both comfort and a touch of island escape in every bite. Prepare for rave reviews, because this decadent treat is outrageously good, and it looks stunning at any celebration.

Outrageous Chocolate Coconut Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses simple ingredients, most of which you’ll find easily in your pantry or local grocery store. Each one plays a special role, building the texture, richness, and flavor that makes this Outrageous Chocolate Coconut Cheesecake absolutely irresistible.

Chocolate cookie crumbs: The deep chocolatey base for that classic cheesecake crunch—graham crackers or chocolate wafer cookies work perfectly.
Shredded sweetened coconut: Offers nutty sweetness and chewy texture that pops in both the crust and the filling.
Unsalted butter (melted): Helps the crust hold together and adds a touch of richness.
Cream cheese (softened): The foundation for the luscious, creamy filling—room temperature makes blending a breeze.
Granulated sugar: Sweetens the filling just right, balancing the bittersweet cocoa and tangy cream cheese.
Unsweetened cocoa powder: Adds intense, fudgy chocolate depth to both look and taste.
Large eggs: Bind the filling together for that classic dense, sliceable cheesecake texture.
Vanilla extract: Enhances both the chocolate and coconut flavor, bringing everything together.
Full-fat coconut milk (canned): Delivers velvety smoothness and unmistakable coconut aroma—don’t skimp on quality here!
Semi-sweet chocolate chips: Melt into a glossy ganache topping that crowns your masterpiece.
Toasted shredded coconut: The finishing touch—its nutty golden crunch pairs beautifully with the creamy cheesecake below.

How to Make Outrageous Chocolate Coconut Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F. In a medium bowl, stir together the chocolate cookie crumbs, sweetened shredded coconut, and melted butter until the mixture looks like wet sand and holds together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan—use the bottom of a glass for even pressure. Bake for 8 to 10 minutes, then set it aside to cool while you make the filling. This crust is the anchor for your Outrageous Chocolate Coconut Cheesecake’s layers of decadence.

Step 2: Mix the Filling

Now, using either a stand mixer or a hand mixer, beat the softened cream cheese until it’s utterly smooth and creamy—no lumps allowed! Sprinkle in the granulated sugar and cocoa powder, beating again until everything’s silky and uniform. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. This careful blending ensures your cheesecake will bake up dense, creamy, and totally irresistible.

Step 3: Add the Flavors

With the basics whipped up, blend in the vanilla extract and luscious coconut milk. Now, grab your spatula and gently fold in the extra shredded coconut by hand. That way, you keep delicate coconut strands throughout the filling for flecks of texture and bright coconutty flavor in every slice of your Outrageous Chocolate Coconut Cheesecake.

Step 4: Assemble and Bake in a Water Bath

Pour the creamy filling over your cooled crust and smooth the top with an offset spatula. To ensure a crack-free cheesecake, wrap the pan’s base in foil and nestle it into a larger baking dish. Add about an inch of hot water around the pan, creating a gentle water bath so the cheesecake bakes up tender and lush. Bake for 55 to 65 minutes, until the center is just set but still slightly jiggly. Then turn off the oven and let the cheesecake sit inside for one hour with the door cracked—this gradual cooling prevents sudden temperature changes that can lead to cracks.

Step 5: Chill the Cheesecake

Once you’ve removed your cheesecake from the water bath, let it cool completely at room temperature, then refrigerate for at least 4 hours, or better yet, overnight. This patience pays off, as chilling lets the flavors meld and the texture become rich, thick, and sliceable—the very essence of an Outrageous Chocolate Coconut Cheesecake.

Step 6: Make the Topping

While your cheesecake chills, get ready for the crowning glory! Heat the coconut milk in a small saucepan until it just starts to simmer, then pour it over the chocolate chips in a heatproof bowl. Wait a minute for the chocolate to melt, then stir until glossy and smooth. Spread this easy ganache over the chilled cheesecake, then sprinkle generously with toasted coconut. Suddenly you have a dessert that’s as dazzling to behold as it is to eat!

How to Serve Outrageous Chocolate Coconut Cheesecake

Garnishes

Don’t hold back with the garnishes! A generous sprinkle of toasted coconut is a must, adding crunch and caramelized aroma. For even more wow, drizzle melted chocolate or scatter a few chopped toasted almonds on top if you want an Almond Joy-inspired twist. Each of these finishing touches amps up the delicious layers your Outrageous Chocolate Coconut Cheesecake already delivers.

Side Dishes

This cheesecake is lavish and chocolate-packed, so simple sides are best. Serve with a bowl of fresh raspberries or sliced strawberries to cut through the richness, or offer a scoop of vanilla ice cream for extra creaminess. For a special touch, freshly brewed coffee or espresso balances and compliments every sweet, chocolatey bite.

Creative Ways to Present

Turn dessert into a real event by serving individual slices with a cloud of whipped cream and a scattering of berry coulis. For celebrations, consider pre-slicing your Outrageous Chocolate Coconut Cheesecake and arranging each wedge on mini dessert plates with tiny forks and a shard of chocolate on top. For festive gatherings, try cupcake-style mini cheesecakes baked in muffin liners—they’re just as outrageous and ultra-portable, too!

Make Ahead and Storage

Storing Leftovers

Leftover Outrageous Chocolate Coconut Cheesecake will keep beautifully in the refrigerator for up to five days. Cover the pan tightly with plastic wrap or transfer individual slices to an airtight container. The flavors deepen as it sits, so don’t be surprised if that “day after” slice tastes even more decadent!

Freezing

If you need to stash your cheesecake for longer, freeze it whole or in slices. Wrap pieces well in plastic wrap followed by foil, and place in a freezer-safe bag or container. It keeps well for up to a month. Thaw overnight in the refrigerator—no rush, just let it reawaken for an anytime treat.

Reheating

Cheesecake is happiest served cold or at cool room temperature, so skip the microwave. If you prefer softer texture, let slices rest at room temp for about 30 minutes before serving. The chocolate ganache will soften slightly, making every bite extra luscious.

FAQs

Can I use light coconut milk instead of full-fat?

Full-fat coconut milk adds the best creamy, rich texture and robust coconut flavor, so it’s highly recommended. Light coconut milk can work but the filling may be a bit softer—just lower expectations for ultra-firmness!

How do I prevent cracks on my cheesecake?

Cracks are usually caused by overbaking or sudden changes in temperature. Use the water bath, don’t overbake, and let your Outrageous Chocolate Coconut Cheesecake cool in the oven with the door ajar for an hour—they’ll all help keep things smooth and pretty.

Can I make this cheesecake gluten free?

Yes! Substitute gluten-free chocolate cookies for the crust and double check all your packaged ingredients. The filling and topping are naturally gluten free, so it’s an easy switch.

How should I toast the coconut for topping?

Spread sweetened shredded coconut in a dry skillet and stir over medium heat for 3 to 5 minutes until golden and fragrant. Keep a close eye—the sugars caramelize quickly and can burn if you turn your back for too long!

Can I add extra mix-ins (like nuts or chocolate chunks)?

Absolutely! Fold in up to 1/2 cup chopped toasted almonds or extra chocolate chips to the filling for crunch or extra chocolatey surprises. Just don’t overmix—the key is keeping that creamy texture intact.

Final Thoughts

I can’t wait for you to try this Outrageous Chocolate Coconut Cheesecake and see just how easy and rewarding homemade cheesecake can be. Each forkful is a dreamy balance of creamy, chocolatey, and coconutty bliss—truly a dessert to remember. Invite some friends over, and let your inner baker shine!

Outrageous Chocolate Coconut Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 22 reviews

Author: admin
Total Time: 1 hour 30 minutes (plus chilling)
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the ultimate chocolate lover’s dream with this Outrageous Chocolate Coconut Cheesecake. A rich and creamy cheesecake with a decadent chocolate coconut filling, topped with a luscious chocolate ganache and toasted coconut for an extra layer of flavor and texture.

Ingredients

Scale

For the crust:

1 1/2 cups chocolate cookie crumbs
1/4 cup shredded sweetened coconut
1/4 cup unsalted butter (melted)

For the filling:

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

For the topping:

1/2 cup semi-sweet chocolate chips
1/4 cup coconut milk
1/4 cup toasted shredded coconut (for garnish)

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Instructions

Preheat the oven and prepare the crust: Mix chocolate cookie crumbs, shredded coconut, and melted butter. Press into a springform pan and bake.
Prepare the filling: Beat cream cheese, sugar, cocoa powder, add eggs, vanilla, coconut milk, and shredded coconut. Pour over the crust.
Bake the cheesecake: Create a water bath, bake until set, then let it sit in the oven before chilling.
Add the topping: Melt chocolate chips with coconut milk, spread over the chilled cheesecake, and garnish with toasted coconut.