This Coconut Cheesecake is a tropical twist on the classic dessert, made with a buttery graham cracker crust, a rich and tangy cream cheese filling, and a luscious coconut cream frosting topped with toasted coconut flakes. I love how the coconut flavor adds a subtle, refreshing note while still keeping that smooth, indulgent cheesecake texture. It’s perfect for holidays, special occasions, or when I just want to enjoy something creamy, sweet, and satisfying.

Why You’ll Love This Recipe

I enjoy how this cheesecake balances richness with lightness—thanks to the coconut milk and coconut cream in the topping. The texture is another win for me: the crust is buttery and crisp, the filling is ultra-smooth, and the topping is fluffy and delicate. I also like that this recipe doesn’t rely on a ton of sugar, so it feels lighter than a traditional cheesecake. Whether I serve it chilled or slightly frozen, every bite feels like a little tropical escape.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Crust:

• 1 ½ cups graham cracker crumbs (I crush the crackers until very fine)
• ½ cup white granulated sugar
• 6 tablespoons unsalted butter, melted

For The Filling:

• 4 cups full-fat cream cheese, softened to room temperature (this makes the filling extra creamy)
• 1 tablespoon pure vanilla extract
• 1 ¼ cups white granulated sugar
• 4 large eggs, at room temperature
• 1 cup unsweetened coconut milk (any milk can be used, but I prefer the tropical flavor here)
• ¼ cup sour cream (adds tanginess and makes the texture extra smooth)

For The Frosting:

• ¾ cup full-fat canned coconut cream, chilled (I scoop only the solidified cream from the top)
• 3 tablespoons powdered sugar (also called confectioners’ sugar)
• ½ cup full-fat cream cheese, softened to room temperature
• ½ cup toasted coconut flakes (shredded coconut also works if that’s what I have on hand)

Directions

1. I preheat the oven to 350°F (180°C) and grease a 9-inch springform pan.
2. To make the crust, I mix the graham cracker crumbs, sugar, and melted butter in a bowl until it looks like wet sand. Then I press the mixture evenly into the bottom of the pan, packing it down firmly to form a solid base. I set it aside while I prepare the filling.
3. For the filling, I beat the softened cream cheese in a large mixing bowl for 3 to 4 minutes until smooth. Then I add the vanilla extract and sugar, and continue beating until the mixture is fluffy. I add the eggs one at a time, mixing well after each addition. After that, I pour in the coconut milk and sour cream, then beat everything until smooth and fully combined.
4. I pour the cheesecake filling over the prepared crust and smooth out the top. Then I bake it in the preheated oven for about 90 minutes, or until the top is slightly golden and the center has just a slight jiggle. I let it cool at room temperature, then refrigerate it for at least 4 hours to set completely.
5. Once the cheesecake is chilled, I prepare the frosting. I beat the chilled coconut cream and powdered sugar together in a bowl until stiff peaks form. In another bowl, I beat the softened cream cheese until smooth, then gently fold in the whipped coconut cream until fully combined.
6. I spread the frosting over the top of the chilled cheesecake, then sprinkle the toasted coconut flakes evenly over the surface. I slice and serve it cold.

Servings And Timing

This recipe makes 12 servings.

• Prep Time: 20 minutes
• Bake Time: 90 minutes
• Cooling And Chilling Time: At least 4 hours
• Total Time: About 6 hours including chilling

Variations

• When I want a stronger coconut flavor, I add 1 teaspoon of coconut extract to the filling.
• If I’m out of graham crackers, I’ve used vanilla wafers or shortbread cookies for the crust with great results.
• I’ve also swapped the coconut cream for whipped heavy cream with a drop of coconut extract when I want a lighter topping.
• Sometimes I top it with a drizzle of melted chocolate or scatter some chopped macadamia nuts for added texture.
• For a no-bake version, I use a pre-made crust and chill the cheesecake filling without baking (though the texture will be softer).

Storage/Reheating

To store, I cover the cheesecake tightly with plastic wrap or place it in an airtight container and refrigerate it. It stays fresh for 4 to 5 days.

To freeze, I wrap individual slices or the whole cheesecake tightly in plastic wrap and then in foil. I place it in a freezer-safe container and store it for up to 3 months. When I’m ready to serve, I thaw it in the fridge overnight. I avoid reheating since cheesecake is best enjoyed chilled.

FAQs

Can I Make This Cheesecake Without Coconut Milk?

Yes, I can use any milk I prefer—such as whole milk or almond milk—but I’ll miss a bit of the tropical flavor the coconut milk adds.

What If I Don’t Have Coconut Cream?

When I don’t have canned coconut cream, I use chilled heavy cream and whip it with a teaspoon of coconut extract. It gives a similar texture and flavor.

Can I Bake This In A Different Sized Pan?

Yes, I’ve used a 10-inch springform pan and reduced the baking time to about 70 minutes. I just keep an eye on the top and check for a gentle jiggle in the center.

How Do I Toast Coconut Flakes?

I spread unsweetened coconut flakes in a single layer on a baking sheet and toast them in a 325°F oven for 5 to 7 minutes, stirring once, until golden and fragrant.

Can I Make This Cheesecake Ahead Of Time?

Yes, I often make it a day or two in advance. The flavors actually develop better after a day in the fridge, and it’s a great time-saver before an event.

Conclusion

This Coconut Cheesecake is everything I love in a dessert—creamy, rich, and just tropical enough to keep things interesting. It’s an easy recipe to follow, and the end result looks and tastes impressive every single time. Whether I’m serving it at a dinner party or just indulging on a weekend, this cheesecake never disappoints.

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