Why You’ll Love Ultimate Coconut Cheesecake Recipe
This Ultimate Coconut Cheesecake cheesecake is a tropical twist on a beloved classic, offering a perfect blend of creamy richness and coconut flavor. The texture is silky and smooth, while the crust adds a satisfying crunch. Whether you’re hosting a special occasion or just craving a decadent treat, this recipe is sure to impress. Plus, it’s versatile enough to customize with your favorite coconut toppings or mix-ins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Cream cheese
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Granulated sugar
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Eggs
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Coconut cream
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Vanilla extract
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Shredded coconut (sweetened or unsweetened)
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Graham crackers or digestive biscuits (for crust)
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Butter (melted)
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Heavy cream (optional, for topping)
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Toasted coconut flakes (for garnish)
Directions
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Preheat your oven to 325°F (160°C).
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Prepare the crust by crushing graham crackers and mixing them with melted butter and shredded coconut. Press the mixture firmly into the bottom of a springform pan.
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In a large bowl, beat the cream cheese and sugar until smooth and creamy.
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Add the eggs one at a time, mixing well after each addition.
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Stir in the coconut cream and vanilla extract until fully combined.
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Pour the cheesecake batter over the crust and smooth the top.
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Bake for about 55-65 minutes or until the center is almost set but still slightly jiggly.
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Turn off the oven, leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
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Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
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Before serving, whip heavy cream if using, and spread on top, then sprinkle toasted coconut flakes as garnish.
Servings and Timing
This recipe serves 10 to 12 people.
Preparation time: 20 minutes
Baking time: 55-65 minutes
Cooling and chilling time: At least 5 hours (including resting in the oven and refrigeration)
Variations
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Substitute shredded coconut with unsweetened for a less sweet version.
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Add a layer of pineapple puree or mango compote under the filling for a fruity surprise.
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Mix in chopped macadamia nuts for extra crunch.
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Use coconut rum in place of vanilla extract for a subtle boozy flavor.
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Top with fresh berries instead of toasted coconut for a colorful finish.
Storage/Reheating
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake (wrapped well) for up to 1 month. To thaw, place in the refrigerator overnight. Avoid reheating cheesecake as it is best served chilled.
FAQs
What is the best type of coconut to use?
Shredded coconut works best for both the crust and topping, but you can use sweetened or unsweetened depending on your preference.
Can I use canned coconut milk instead of coconut cream?
Coconut cream is thicker and richer, but you can use canned coconut milk if you chill it and scoop out the thick cream on top.
How do I prevent my cheesecake from cracking?
Bake at a lower temperature, avoid overmixing, and let the cheesecake cool gradually in the oven with the door slightly open.
Can I make this cheesecake dairy-free?
Yes, substitute cream cheese and heavy cream with dairy-free alternatives, and ensure your crust ingredients are vegan-friendly.
What type of crust works best?
A graham cracker or digestive biscuit crust with shredded coconut and butter creates a sturdy and flavorful base.
Can I prepare this cheesecake ahead of time?
Absolutely, it tastes even better after resting overnight in the fridge.
How do I toast coconut flakes?
Spread coconut flakes on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
Is it necessary to use a springform pan?
A springform pan is recommended for easy removal without damaging the cheesecake, but a regular cake pan lined with parchment paper can work too.
How long should I chill the cheesecake?
At least 4 hours, but overnight chilling is ideal for the best texture and flavor.
Can I add other flavors to this cheesecake?
Yes, vanilla is classic, but coconut pairs well with citrus zest, rum, or even a hint of almond extract.
Conclusion
The Ultimate Coconut Cheesecake is a decadent, tropical dessert that combines creamy texture and rich coconut flavor for a truly special treat. Its easy preparation and elegant presentation make it perfect for any occasion, from casual gatherings to festive celebrations. With simple ingredients and plenty of options for customization, this recipe will become a favorite for coconut lovers everywhere.
Ultimate Coconut Cheesecake
Indulge in the creamy, tropical delight of this Ultimate Coconut Cheesecake. Perfectly smooth with a rich coconut flavor and a buttery graham cracker crust, this dessert is a crowd-pleaser for any occasion. Easy to make and irresistibly delicious!
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 4 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the cheesecake filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup coconut cream
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional, for extra flavor)
- 1 cup shredded sweetened coconut
- For the topping:
- ½ cup shredded sweetened coconut, toasted
- Whipped cream (optional)
Instructions
- Prepare the crust:
Preheat your oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter until well combined. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and set aside to cool. - Make the filling:
Beat softened cream cheese and sugar in a large bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in coconut cream, vanilla extract, and coconut extract. Fold in shredded coconut. - Bake the cheesecake:
Pour filling over the cooled crust. Bake for 55-60 minutes or until the edges are set but the center slightly jiggles. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking. - Chill:
Remove cheesecake from oven and let cool to room temperature. Then refrigerate for at least 4 hours or overnight. - Add topping and serve:
Before serving, sprinkle toasted shredded coconut on top and optionally add whipped cream.
Notes
- For best results, use full-fat cream cheese and coconut cream.
- Toast coconut by placing it in a dry skillet over medium heat, stirring frequently until golden brown.
- To avoid cracks, avoid overmixing and allow the cheesecake to cool gradually in the oven.
