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Side view of coconut cheesecake on serving platter.

Coconut Cheesecake

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.
Prep Time 1 hour 25 minutes
Cook Time 1 hour 17 minutes
Additional Time 4 hours
Total Time 6 hours 42 minutes
Servings 12

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.