Coconut Cream Cheesecake

Creamy, rich and delicious this Coconut Cream Cheesecake takes the traditional pie and gives it a fun twist!

Coconut Cream Cheesecake

Who loves cheesecake raise your hand! *RAISES HAND HIGH WHILE JUMPING UP AND DOWN* Surprisingly my husband Mr. Non Sweets Lover actually will eat cheesecake all day every day if he could. This is the one dessert that has had his heart since he was younger.


Coconut Cream Cheesecake

Now I love myself a good cheesecake, I do. But I’m still going to always and unequivocally be the regular cake girl. But sneak me in a piece of cheesecake now and again,and you’ve got yourself one happy sweets loving lady who likes to switch it up! Especially when it’s this Coconut Cream Cheesecake!

I think that when people think of making cheesecakes they think that its hard. Well in all reality it’s not. Not at all! Everything pretty much whips up on one bowl and you’re set to go. The downfall sometimes is the wait time for letting the deliciousness set up! Ugh…why!!! But in the end it’s all worth it I promise.

Coconut Cream Cheesecake

If you’re the super sweet cheesecake lover, then I apologize, this cheesecake is not for you. This Coconut Cream Cheesecake has a delicious richness about it. The crust gives the bite of sweetness that everyone loves and the coconut flavor totally just makes this!

Coconut Cream Cheesecake

Now I prefer that this cheesecake is let sit overnight since it’s super creamy. But if you don’t have all that time to wait, or you’re super impatient like I’m known to be, 4-8 hours will do just fine if you’re in a pinch and just can’t seem to wait around a moment longer!

What I love about this Coconut Cream Cheesecake is that it has coconut right inside, in the crust AND on top! I mean there is no shortness of coconut here my friends. I promise you though that it is not at all overwhelming and the coconut is merely subtle yet tasty!

Coconut Cream Cheesecake

So if you’re looking to switch up your dessert routine with a fun spin on a classic dish then this Coconut Cream Cheesecake is sure to win over the family, friends or guests! Super simple to whip up, rich, delicious and hearty!

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Coconut Cream Cheesecake
Coconut Cream Cheesecake
Prep Time
8 hrs
Cook Time
1 hr 30 mins
Total Time
9 hrs 30 mins

Giving the traditional pie a spin making it into a creamy and delicious coconut flavored cheesecake.

Course: Dessert
Cuisine: American
Keyword: Cheesecake, Coconut Cream Cheesecake
Servings: 12 slices
Calories: 223 kcal
  • 1 envelope graham crackers crushed
  • 5 Tbs sugar
  • 1/2 cup shredded sweetend coconut
  • 6 Tbs butter
  • 3 8 oz blocks cream cheese, softened
  • 1 cup sugar
  • 1 Tbs cornstarch
  • 1/2 cup shredded sweetened coconut diced fine in food processor
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract optional
  • 1/2 tsp salt
  • 3 eggs beaten
  • 7 oz coconut milk
  • 1 tub whipped cream or homemade
  • 1/2 cup toasted coconut
  1. Preheat oven to 350.
  2. In bowl mix together your graham cracker crumbs, sugar and coconut and stir until combined.
  3. Add in your butter and mix well again.
  4. Press into a sprayed 9" spring-form pan and bake for about 15 minutes or until edges are slightly golden, remove from oven and let sit.
  5. Lower your oven temp to 325.
  6. In large bowl add your cream cheese and with hand mixer mix until smooth.
  7. Add in your sugar, cornstarch, coconut, extracts and salt and mix until incorporated.
  8. Slowly add in your egg, mixing well after each addition.
  9. Lastly add in your coconut milk and blend together.
  10. Pour into your spring-form pan and place inside a roasting pan and fill halfway with water so its up the sides of your spring-for pan.
  11. Bake for about 1 hour and 15 minutes or until center is slightly jiggly.
  12. Remove from oven and let cool to room temperature before wrapping in tinfoil and chilling for 8 hours to overnight.
  13. Once chilled spread whipped cream over top of cheesecake reserving some for piping if deisred.
  14. Sprinkle with toasted coconut and serve.
Nutrition Facts
Coconut Cream Cheesecake
Amount Per Serving
Calories 223 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 9g 45%
Cholesterol 56mg 19%
Sodium 181mg 8%
Potassium 75mg 2%
Total Carbohydrates 25g 8%
Dietary Fiber 0g 0%
Sugars 23g
Protein 2g 4%
Vitamin A 4.7%
Vitamin C 0.5%
Calcium 1.4%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.

Coconut Cream Cheesecake

40 thoughts on “Coconut Cream Cheesecake

  1. Do you think This coconut cheesecake can be made in advance and frozen without the whipped cream topping?

  2. 2 questions; sweetened coconut milk? & measure the 1/2 c of coconut for the cheese mistress before or after you chop it up in food processor?

    1. Hi Rachel, I’m sorry this wasn’t sweet enough to your liking. Some people prefer a more sweet cheesecake while others prefer a less. I’ve had a lot of compliments on this recipe in the past about flavor so I apologize that this wasn’t the recipe for you.

  3. Made this for my Mom’s birthday. I processed the coconut for both the crust & cheesecake because for some crazy reason I don’t like coconut shreds – must be a texture thing. Otherwise I followed the recipe exactly. It was a huge hit! Thank you so much for the recipe Alli. Not too sweet & not too coconutty. Perfect!

  4. Just like you stated…if you’re the super sweet cheesecake lover, this probably isn’t for you,but, I LOVED it.
    Followed recipe to a tee and it turned out amazing!!

  5. This cake is calling my name. Can you clear something up for me? It has to do with Cara’s question on coconut milk. As I understand it there two kinds of coconut milk. One used in baking and one used in drinks. Never having used either, how do you know you’ve got the right milk? Is there something tn the labeling that let’s me know I have the right one? Coconut milk right now is not something familiar in my pantry. Would hate to ruin this wonderful recipe. Thank you for your help. And thank you for this recipe. B.Karr

    1. Barbara, sorry for such a late reply. This is coconut milk you find in the asian section in your grocery store. It comes in a can, I don’t drink so I wouldn’t know the difference between the ones you put in your drinks.

  6. I made this cheesecake last week and it was such a hit that I’m making two more today for friends. My husband said (and made it Facebook official 😀) that this is hands down the best dessert he’s ever had! Thank you so much for sharing this recipe!

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