Print

Creamy Coconut Cheesecake with Toasted Coconut Topping

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy coconut cheesecake layered with a coconut-cookie crust, coconut-infused filling, fluffy coconut whipped topping, and a final touch of toasted coconut for flavor and crunch. A perfect dessert for tropical flavor lovers.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 8–12 hours (includes chilling)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • Crust:
  • 1½ cups crushed vanilla wafer, graham cracker, or coconut cookie crumbs (~240 g)
  • 5 tablespoons (about 100 g) unsalted butter, melted
  • ½ cup shredded coconut (sweetened or unsweetened)
  • 5 tablespoons sugar
  • Filling:
  • 3 × 8-ounce packages cream cheese (680–720 g), room temperature
  • 1 cup (200–210 g) granulated sugar
  • 1 tablespoon cornstarch (or flour)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 3 large eggs, room temperature
  • 7 ounces (≈ 200 ml) full-fat canned coconut milk
  • ½ teaspoon coconut extract (optional)
  • 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

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Mix cookie crumbs, sugar, shredded coconut, and melted butter. Press into the bottom and halfway up the sides of a 10-inch springform pan. Bake 8–10 minutes. Cool.
  3. Reduce oven temperature to 325°F (162°C).
  4. Beat cream cheese until smooth. Add sugar, cornstarch, salt, and vanilla. Mix until combined.
  5. Add eggs one at a time, mixing after each addition. Then add coconut milk and coconut extract, mixing until smooth.
  6. Pour filling into crust. Smooth the top. Bake 60 minutes, or until edges are set but center is slightly jiggly. Turn off oven, crack door open, and cool slowly. Then cool fully at room temp and refrigerate at least 6–8 hours (overnight preferred).
  7. For topping, whip heavy cream to soft peaks. Add powdered sugar, coconut milk, and coconut extract. Mix until fluffy. Spread over chilled cheesecake and top with toasted coconut.

Notes

  • Use full-fat canned coconut milk for the richest flavor and texture.
  • Toast coconut in a dry skillet over medium heat, stirring constantly, or bake at 325°F for 5–10 minutes.
  • Cool the cheesecake slowly in the oven to avoid cracking.
  • Use a hot, clean knife to slice for best presentation.
  • Can be made ahead and stored in the fridge for up to 5 days, or frozen for longer storage.

Nutrition

Find it online: https://savorymomskitchen.com/creamy-coconut-cheesecake-with-toasted-coconut-topping/