When you take a classic cheesecake and infuse it with tropical coconut flavor — from the crust to the filling to the topping — you get a dessert that’s creamy, rich, and utterly irresistible. This cheesecake layers a buttery cookie-coconut crust with a silky coconut-enhanced cheesecake filling, and finishes off with fluffy coconut whipped cream and a shower of toasted coconut for crunch.

Why You’ll Love This Recipe

• The crust has a subtle coconut crunch that complements the smooth cheesecake filling.
• The filling itself is creamy and coconut-rich without being overwhelming — a gentle balance of cheesecake tang and tropical sweetness.
• Light, airy coconut whipped cream on top adds a fluffy contrast to the dense cheesecake.
• Toasted coconut flakes give a lovely texture and a nutty, deep coconut flavor that ties everything together.
• It’s a crowd-pleaser — perfect for gatherings, dessert after dinner, or any time you’re craving something indulgent with a tropical twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust:

• about 1 ½ cups crushed vanilla-wafer or graham-cracker crumbs (or ~240 g coconut-cookies, if you prefer)
• 5 tablespoons (or about 100 g unsalted butter), melted
• ½ cup shredded coconut (sweetened or unsweetened)
• 5 tablespoons sugar

Filling:

• 3 × 8-ounce packages cream cheese (about 680–720 g total), at room temperature
• 1 cup granulated sugar (about 200–210 g)
• 1 tablespoon cornstarch (or flour)
• ¼ teaspoon salt
• 1 teaspoon vanilla (or vanilla bean paste)
• 3 large eggs, at room temperature
• about 7 ounces (≈ 200 ml) full-fat coconut milk (canned)
• ½ teaspoon coconut extract (optional — enhances coconut flavor)

Topping:

• 1½ cups heavy whipping cream (cold)
• 3 tablespoons powdered sugar
• 2 tablespoons coconut milk (canned)
• ¼ teaspoon coconut extract
• ½ cup toasted shredded or flaked coconut (for topping)

Directions

1. Preheat your oven to 350 °F (≈ 175 °C).
2. In a food processor or mixing bowl, pulse together the crumbs, sugar, shredded coconut, and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom and about halfway up the sides of a 10-inch (≈ 25 cm) springform pan. Bake for 8–10 minutes, or until the crust is set and just beginning to turn golden. Remove and allow to cool.
3. Lower oven temperature to 325 °F (≈ 162 °C).
4. In a large bowl, beat the softened cream cheese until smooth. Add sugar, cornstarch (or flour), salt and vanilla; mix until fully incorporated.
5. Add eggs one at a time, mixing after each addition until smooth.
6. Pour in the coconut milk and coconut extract; mix until the filling is smooth and uniform.
7. Pour the filling over the cooled crust. Smooth the top gently. Bake for about 60 minutes — until the edges are set but the center is still slightly jiggly. Once done, turn off the oven, crack the door open, and let the cheesecake cool gradually in the oven (this helps prevent cracking), then remove and let it cool fully at room temperature. Refrigerate overnight (or at least 6–8 hours) to let the cheesecake set and mellow.
8. Before serving, make the topping: using a whisk (or mixer), whip the heavy cream until soft peaks form. Fold in powdered sugar, coconut milk, and coconut extract until smooth and slightly fluffy. Spread this coconut whipped cream evenly over the chilled cheesecake, then sprinkle the toasted coconut flakes on top.

Servings and timing

This cheesecake yields about 12 slices (serves ~12 people).
Prep time: ~20–30 minutes (not including chilling).
Baking + cooling + refrigeration time: ~8–12 hours (overnight chill recommended).

Variations

• Use vanilla-wafer crumbs instead of graham crackers or coconut cookies for a lighter crust.
• Skip the coconut extract if you prefer a subtler coconut flavor — the coconut milk and flakes still give good taste.
• Add a layer of fruit compote (pineapple, mango or berries) on top of the whipped cream for a tropical-fruit twist.
• For extra coconut flavor, stir a few tablespoons of shredded coconut into the cheesecake filling itself.
• Use coconut cream (thicker) instead of canned coconut milk for a richer, heavier coconut taste.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 4–5 days. If you want to freeze, wrap tightly (cheesecake should be chilled first), freeze for up to 2–3 months, and thaw overnight in the fridge before serving. Avoid reheating cheesecake; it’s best enjoyed cold.

FAQs

How do I toast the coconut without burning it?

Place the shredded or flaked coconut in a dry skillet over medium heat. Stir constantly for just a few minutes until it becomes light golden brown — watch carefully, because coconut can go from golden to burnt in seconds. Alternatively, you can spread it on a baking sheet and bake at 325 °F (≈ 162 °C) for 5–10 minutes, stirring halfway through.

Can I use coconut-milk beverage (carton) instead of canned coconut milk?

It’s best to use full-fat canned coconut milk. The carton versions are usually watered down and won’t give the same creamy texture or rich coconut flavor.

What if I don’t have coconut extract — will it still taste good?

Yes. The coconut milk and shredded coconut already give plenty of coconut flavor. Coconut extract enhances the aroma and makes the coconut flavor more pronounced, but the cheesecake will still be tasty without it.

Can I make this cheesecake without a springform pan?

A springform pan is highly recommended because it allows easy removal of the cheesecake without damaging the crust or sides. If you don’t have one, use a regular round cake pan lined with parchment paper, but you may have a harder time getting clean slices/spongy texture.

Why did my cheesecake crack on top?

Cheesecake cracks often happen due to rapid temperature changes. Cooling slowly helps — that’s why it’s recommended to turn off the oven and leave the cheesecake inside with the door cracked open before refrigerating. Also avoid overmixing the batter and don’t overbake.

Can I make this cheesecake gluten-free?

Yes — if you use gluten-free cookies or gluten-free graham/cracker crumbs for the crust, and ensure any added coconut flakes are gluten-free, the cheesecake will be gluten-free (assuming other ingredients are gluten-free).

Can I make a no-bake version of this coconut cheesecake?

Yes — it’s possible. Use a crust of cookie/cookie-crumbs + melted butter, then make a filling mixing cream cheese, whipped cream (or coconut cream), sweetener, and coconut — skip the baking and just refrigerate until firm. The flavor won’t be identical, but you’ll get a creamy coconut cheesecake with less effort.

How do I get clean slices when serving cheesecake?

Chill the cheesecake thoroughly before slicing. Use a sharp knife, warm it under hot water, wipe dry, then slice — this helps cut through the creamy layers cleanly without dragging.

Can I freeze leftover cheesecake slices?

Yes. First chill the cheesecake thoroughly. Then wrap slices tightly with plastic wrap and aluminum foil, or place into freezer-safe containers. Freeze for up to 2–3 months. To serve, thaw overnight in the fridge.

What can I serve alongside this cheesecake?

Fresh tropical fruit (pineapple, mango, banana), toasted nuts (like macadamia or almonds), or a drizzle of caramel or chocolate sauce pair very well. A cup of coffee or iced tea balances the richness, too.

Conclusion

This creamy coconut cheesecake — with its coconut-coconut crust, lush coconut-infused cheesecake filling, light coconut whipped topping, and toasty coconut crunch — is a dreamy dessert for anyone who loves tropical flavors and elegant, homemade treats. With a little planning (especially time to chill), it’s straightforward to make and brings a slice of island indulgence to any table. Give it a try — you may well find it becomes your go-to cheesecake recipe.

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