Coconut Cheesecake
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Indulge in a slice of paradise with this Coconut Cheesecake! Featuring a delightful graham cracker crust and a luxuriously creamy coconut filling, this cheesecake is a dream come true for all coconut lovers. Each bite is a tropical escape that perfectly balances sweetness and richness.
When a recipe boasts “coconut” in its title, it should deliver a true coconut experience—no exceptions!
Whether it’s a coconut cake or coconut cream pie, I believe every bite should be bursting with coconut flavor, not just a hint or a sprinkle on top. That’s why I approached this coconut cheesecake with the same coconut-loving mindset!
I started with a graham cracker crust, and for the luscious filling, I combined creamy coconut cream, flaked coconut, and a splash of coconut extract for that extra kick. Each layer is a coconut lover’s dream!
For the grand finale, I topped this beauty with a coconut whipped cream and a generous sprinkle of toasted coconut. It’s the perfect tropical indulgence!
You won’t just taste coconut—you’ll feel like you’ve been transported to a sunny beach with every single bite. Are you ready to dive into this coconut paradise?
Why This Recipe Works
- So much coconut is in the filling! Using coconut cream instead of my usual sour cream, along with coconut extract, and coconut flakes for the ultimate coconut dessert.
- My ratio of ingredients and baking method yields the creamiest cheesecake ever!
- A water bath is a must! It bakes up the most perfect cheesecake texture. I love these cheesecake pan wraps to prevent water from leaking in. You can also refer to my post that details the best way to make a cheesecake water bath.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Graham cracker crumbs: You can blend your own or use store-bought crumbs.
- Sugar: Granulated white sugar is used for the crust and the filling.
- Butter: Unsalted sweet cream butter is what I always use.
- Cream cheese: You must use full-fat brick-style cream cheese. Low-fat or cream cheese in a tub will not work the same.
- Coconut cream: This adds rich, creamy coconut flavor to the filling.
- Eggs: Large eggs at room temperature will work best.
- Coconut extract: Needed for that supreme coconut flavor.
- Unsweetened coconut flakes: This goes in the filling and on top of the cheesecake.
- Coconut whipped cream: I made my homemade whipped cream and used coconut extract instead of vanilla.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Combine the graham cracker crumbs, sugar, and butter then press the mixture into the bottom of a springform pan. Allow the crust to come up the sides slightly.
- Bake until the crust is set.
- Beat the cream cheese until creamy and smooth. Beat in the sugar followed by the coconut cream and coconut extract. Lightly beat the eggs and gently fold them into the batter.
- Pulse coconut flakes in a food processor until broken down and fold them into the batter.
- Pour the batter into the prepared crust and bake for one hour in a water bath. Turn the oven off and leave cheesecake for an additional hour.
- Cool to room temperature and refrigerate overnight.
- Top the cheesecake with coconut whipped cream and toasted coconut.
Tips For Success
- Don’t skip the water bath! It is crucial for the creamy texture of the cheesecake.
- Try to avoid overbeating the eggs into the batter. Adding excess air will cause the cheesecake to crack. Gently fold them in and stop mixing once fully incorporated.
- Overbaking the cheesecake will yield a denser texture. Bake at a low temperature for 1 hour then allow the cheesecake to rest in the oven for another hour. This leftover residual heat will continue to “set” the filling as well as gradually cool down so the filling doesn’t crack.
More Cheesecake Recipes
- Banana Pudding Cheesecake
- Lemon Cheesecake
- Red Velvet Cheesecake
- Amazing Apple Pie Cheesecake
- Creamy Cappuccino Cheesecake
- Butterfinger Cheesecake with Caramel Drizzle
- Homemade S’mores Cheesecake
Coconut Cheesecake
Ingredients
For the Crust
- 2 cups (198 g) graham cracker crumbs, about 16 whole crackers
- ¼ cup (50 g) granulated sugar
- 5 tablespoons unsalted butter, melted
For the Cheesecake
- 32 ounces (908 g) cream cheese, softened
- 1 ⅓ cups (267 g) granulated sugar
- ¾ cup (180 ml) coconut cream
- 1 teaspoon coconut extract
- 4 large eggs, room temperature, lightly beaten
- 1 cup (55 g) unsweetened coconut flakes, pulsed several times in a food processor
For the Topping
- 1 cup (240 ml) heavy whipping cream
- ¼ cup (30 g) confectioners' sugar
- ½ teaspoon coconut extract
- 1 cup (55 g) unsweetened coconut flakes, toasted
Instructions
Make the Crust
- Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
- Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.
Make the Cheesecake
- Reduce the oven temperature to 300ºF.
- In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the sugar and coconut cream, beat until well combined. Add the coconut extract, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Fold in coconut. Pour the batter over the prepared crust.
- Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
- Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight.
Make the Topping
- In a medium bowl, whip cream, confectioners’ sugar, and coconut extract with an electric mixer on medium-low speed just until foamy.
- Turn the speed up to medium-high and continue to whip until the cream forms medium to stiff peaks. Make sure not to overbeat, the cream will become lumpy and butter-like.
- Remove the sides of the pan. Garnish with whipped cream and toasted coconut. The cheesecake will keep for up to 4 days covered and stored in the refrigerator.
Notes
- You can line the inside bottom of the springform pan with parchment paper or aluminum foil if desired. It’s not completely necessary but does make it easier to clean the pan.
- Oven temperatures can vary which means your cheesecake may need more time to bake. You’ll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn’t look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.
- Prevent a soggy cheesecake! Read my helpful tips for a leakproof water bath.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.