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Coconut Cheesecake

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Coconut Cheesecake is a creamy, tropical twist on the classic dessert, featuring a buttery graham cracker crust, rich coconut-infused cheesecake filling, and a fluffy coconut cream frosting topped with toasted coconut flakes.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 90 minutes
  • Total Time: 6 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 ½ cups graham cracker crumbs
  • ½ cup white granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 4 cups full-fat cream cheese, softened
  • 1 tablespoon pure vanilla extract
  • 1 ¼ cups white granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup unsweetened coconut milk
  • ¼ cup sour cream
  • ¾ cup full-fat canned coconut cream, chilled
  • 3 tablespoons powdered sugar
  • ½ cup full-fat cream cheese, softened
  • ½ cup toasted coconut flakes

Instructions

  1. Preheat oven to 350°F (180°C) and grease a 9-inch springform pan.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture into the bottom of the pan and set aside.
  3. In a large bowl, beat cream cheese for 3-4 minutes until smooth. Add vanilla extract and sugar, and beat until fluffy.
  4. Add eggs one at a time, mixing well after each. Add coconut milk and sour cream, then beat until smooth and fully combined.
  5. Pour the filling over the crust and smooth the top. Bake for 90 minutes until the top is slightly golden and the center jiggles slightly.
  6. Cool at room temperature, then refrigerate for at least 4 hours until fully set.
  7. For the frosting, beat chilled coconut cream and powdered sugar until stiff peaks form. In another bowl, beat cream cheese until smooth, then fold in whipped coconut cream.
  8. Spread the frosting over the chilled cheesecake and sprinkle with toasted coconut flakes. Slice and serve cold.

Notes

  • Add 1 teaspoon of coconut extract for a stronger coconut flavor.
  • Vanilla wafers or shortbread cookies can replace graham crackers for the crust.
  • Whipped heavy cream with coconut extract can substitute for coconut cream.
  • Top with melted chocolate or chopped macadamia nuts for extra texture.
  • Use a pre-made crust and skip baking for a no-bake version (texture will be softer).

Nutrition

Find it online: https://savorymomskitchen.com/coconut-cheesecake/