Creamy, rich and delicious this Coconut Cream Cheesecake takes the traditional pie and gives it a fun twist!
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.
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.
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!
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!
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!
Coconut Cream Cheesecake
Ingredients
CRUST
- 1 envelope graham crackers crushed
- 5 Tbs sugar
- 1/2 cup shredded sweetend coconut
- 6 Tbs butter
CHEESECAKE
- 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
TOPPING
- 1 tub whipped cream or homemade
- 1/2 cup toasted coconut
Instructions
- Preheat oven to 350.
- In bowl mix together your graham cracker crumbs, sugar and coconut and stir until combined.
- Add in your butter and mix well again.
- 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.
- Lower your oven temp to 325.
- In large bowl add your cream cheese and with hand mixer mix until smooth.
- Add in your sugar, cornstarch, coconut, extracts and salt and mix until incorporated.
- Slowly add in your egg, mixing well after each addition.
- Lastly add in your coconut milk and blend together.
- 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.
- Bake for about 1 hour and 15 minutes or until center is slightly jiggly.
- Remove from oven and let cool to room temperature before wrapping in tinfoil and chilling for 8 hours to overnight.
- Once chilled spread whipped cream over top of cheesecake reserving some for piping if deisred.
- Sprinkle with toasted coconut and serve.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Angie Wilson
I made this Cheese cake last Sunday for Easter and EVERYONE said it was to die for and I make all kinds of desserts including a variety of cheese cakes. I will definitely make this one again. Great recipe! THANKS!
Paula
This is now my husbands favorite cheesecake of all time! Made 2 already and it disappears faster than I can make it! Thank you for sharing this recipe.
Tornadough Alli
That is so great to hear, I love this one!
Haley
I made this for my mom’s birthday upon her request for something coconut. My go to is always cheesecake so i tried this recipe. This is now by far my favorite cheesecake!!! It turned out perfectly, wasn’t too sweet and wasn’t overwhelmingly coconutty even with the extract. So good!!!
Tornadough Alli
That is so great to hear! This is one of my favorites as well and you are absolutely right, it is not overwhelmingly coconut flavored! I’m so happy you took the time to write a comment!
Judy
Can Coconut cream be used instead of coconut milk?
Lori Duke
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!
Tornadough Alli
Woohoo! That’s so awesome and I’m so happy to hear that!! It’s one of our favorites as well. Thank you so much for trying it!
Barbara Karr
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
Tornadough Alli
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.
Tara
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!!
Tornadough Alli
I’m so happy you loved it!! ❤️❤️
Nancy
I have made it a few times and it is a HUGE hit! A new favorite!
Tornadough Alli
That’s so great to hear. I’m so happy you like it!
Becky
My husband made this for my birthday, exactly as the recipe directed. It was perfect! Unbelievably good.
Tornadough Alli
That is awesome! I’m so glad you guys enjoyed it!
Deb
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!
Tornadough Alli
Thats awesome! It’s a loved cheesecake around here for sure! So happy you got to try it!
Sara
Have you ever made it without the water bath?
Tornadough Alli
I have not, but it shouldn’t be a problem to not use it. Its mainly to keep the moisture in the oven so the top of the cheesecake does not crack.
Katie
For the crust is it melted butter?
Tornadough Alli
Yes, melted butter.
Joni
What does one envelope of graham crackers equate to? I’m working with graham cracker crumbs.
Tornadough Alli
Hi Joni, about 1 1/2 cups.
Brittany
How much sugar is supposed to go in the crust vs the cream cheese part?
Brittany
Never mind, I see it 🙂
N Qa
Can I use Pyrex casserole dish instead of springform pan?
Denise
Do u take pan off before refrigerate or leave it on
Tornadough Alli
Leave it on.
Rachel
This was not sweet enough. Followed the directions exactly.
Tornadough Alli
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.
Cara
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?
Tornadough Alli
Hi Cara, it’s just plain coconut milk in a can. You can actually do either or on measuring before or after for the coconut, but i did after.
Andrea salapow
Do you think This coconut cheesecake can be made in advance and frozen without the whipped cream topping?
Tornadough Alli
I can’t say for sure, but I don’t think there would be any negative side effects from freezing this.
Dawn
Ie made his before and froze it and it did beautifully!
Marissa
How hard is to make from 1 too 10? I`m just asking because I`m a beginner in the chicken 🙂
Tornadough Alli
Hi Marissa, I wouldn’t say it’s too hard to make, probably a 5. Most everything is done in one bowl and you just pour it in the crust and bake.
megunprocessed
This look amazing!